Kashmiri Pulav...Loaded With Dry Fruits,Saffron And Nuts,Rich Recipe by Vandana Hasija
Cooking Instructions Doak 1 Soak the rice in enough water for 30mins,drain and keep aside 2 Soak saffron in milk for 15 mins.,mix well and keep aside 3 Heat ghee a pressure cooker,add cashews,pistas and raisins,saute on medium flame for 2min 4 Drain, remove the nuts and keep aside. 5 In the same pressure cooker,add bayleaf,elachi,lavang,dalchini,jeera pepper corns, fennel seeds,saute for 30 second for 2mins 6 Add onions and saute for more 2 mins. 7 Add ginger, garlic paste, chilli powder and saute on slow flame for 2 secs. 8 Add rice,salt. and saute on medium flame for 1 min. 9 Add 1 1/2cups of water, corridor, saffron milk,mix gently and cook for 1min. 10 Pressure cook for 2 whistles. 11 Allow the steam to escape, before opening the lid. 12 Add the prepared nuts and dry fruits evenly on the rice. 13 Serve hot with raita. 1 Soak the rice in enough water for 30mins,drain and keep aside 1 Soak the rice in enough water for 30mins,drain and keep aside 2 Soak saffron in milk for 15 mins.,mix well and keep aside 2 Soak saffron in milk for 15 mins.,mix well and keep aside 3 Heat ghee a pressure cooker,add cashews,pistas and raisins,saute on medium flame for 2min 3 Heat ghee a pressure cooker,add cashews,pistas and raisins,saute on medium flame for 2min 4 Drain, remove the nuts and keep aside. 4 Drain, remove the nuts and keep aside. 5 In the same pressure cooker,add bayleaf,elachi,lavang,dalchini,jeera pepper corns, fennel seeds,saute for 30 second for 2mins 5 In the same pressure cooker,add bayleaf,elachi,lavang,dalchini,jeera pepper corns, fennel seeds,saute for 30 second for 2mins 6 Add onions and saute for more 2 mins. 6 Add onions and saute for more 2 mins. 7 Add ginger, garlic paste, chilli powder and saute on slow flame for 2 secs. 7 Add ginger, garlic paste, chilli powder and saute on slow flame for 2 secs. 8 Add rice,salt. and saute on medium flame for 1 min. 8 Add rice,salt. and saute on medium flame for 1 min. 9 Add 1 1/2cups of water, corridor, saffron milk,mix gently and cook for 1min. 9 Add 1 1/2cups of water, corridor, saffron milk,mix gently and cook for 1min. 10 Pressure cook for 2 whistles. 10 Pressure cook for 2 whistles. 11 Allow the steam to escape, before opening the lid. 11 Allow the steam to escape, before opening the lid. 12 Add the prepared nuts and dry fruits evenly on the rice. 12 Add the prepared nuts and dry fruits evenly on the rice. 13 Serve hot with raita. 13 Serve hot with raita. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cinnabon cake Fast, Delicious Aioli Beef stir fry Chilli Paneer Thai crazy noodles with fried rice Cinnabon cake Fast, Delicious Aioli Beef stir fry Chilli Paneer Thai crazy noodles with fried rice Speedy hummus Rava chilla Chicken kebab Novice but delicious Samosa🌮🥠 Beef stir fry Hyderabadi Biryani Sweet potatoes balls Healthy smoothie Apple Tart with Coconut Crumble Simple Jellof Rice Speedy hummus Rava chilla Chicken kebab Novice but delicious Samosa🌮🥠 Beef stir fry Hyderabadi Biryani Sweet potatoes balls Healthy smoothie Apple Tart with Coconut Crumble Simple Jellof Rice