Kashmiri Pulao has an unforgettable sweet taste and this is what differentiates it from other pulaos and biryanis. Try out this simple Kashmiri pulao recipe to surprise your guests and family. Courtesy: www.betterbutter.in

Ingredients of Kashmiri Pulao

75 gm basmati rice

1 piece green chilli

10 leaves Mint Leaves

15 Raisins

1/4 teaspoon sugar

8 cashews

5 sliced pistachios

3 green cardamom

1/4 teaspoon peppercorns

2 teaspoon Refined oil

1 large thinly sliced onion

1/4 inch crushed ginger

1/4 teaspoon cumin powder

1 pinch saffron

10 sliced almonds

5 sliced walnuts

1 bay leaf

1/4 teaspoon cumin seeds

2 teaspoon ghee

How to make Kashmiri Pulao

Step 1

Wash basmati rice twice in water and add it to a pan, pour water about 3-4 times the quantity of rice. Then add some salt and a teaspoon il.

Step 2

Cook on a medium flame until the rice seems cooked but grainy. Remove from flame. Drain water and keep cooked rice aside.

Step 3

Now place a pan on flame and pour ghee along with oil. After it heats up add the sliced onions and sugar.

Step 4

Saute on a medium flame until the onions turn brown and caramelized. Remove the onions from pan and set aside.

Step 5

To the same oil add the whole spices such as Bay leaf, cardamom pods, cumin seeds, cardamom pods, cloves, cinnamon stick, peppercorns and saute on a very low flame for a few seconds.

Step 6

Then add the nuts, crushed ginger, slit green chilly, raisins and saute on a low flame until the nuts seem crisp and slightly browned.

Step 7

Now add some mint leaves and give a stir.

Step 8

Add cumin powder and necessary salt and saute until the raw smell goes away.

Step 9

Then add the saffron strands (crush it well before use) and saute for a few seconds.

Step 10

Then add the cooked rice and saute gently so that you do not break the rice grains. Saute until the nut mixture gets mixed up well with the rice.

Step 11

Finally, add the caramelized onions and stir well. (Reserve some caramelized onions for garnishing)

Step 12

Remove from flame and garnish with chopped mints leaves or caramelized onions and serve hot with some curry.