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Kashmiri Pulao

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Ingredients

Adjust Servings:
2 cups basmati rice - washed and soaked
1/2 tsp cumin seeds
3 cloves
1 stick cinnamon
3 cardamom
1 bay leaf
salt to taste
2 tbsp oil

Nutritional information

990 kcal
calories
117.76 g
carbohydrates
31.7 g
protein
76.65 g
fat
14 mg
sodium
0 mg
cholesterol

Kashmiri Pulao

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 6
  • Easy

Ingredients

How to make Kashmiri Pulao

  • Drain and set rice aside.
  • Heat oil inside the pressure cooker.
    • Add the bay leaf, cloves, cardamoms, cinnamon, and cumin seeds.
    • Cook till they start to splutter.
    • Add the rice and cook in the oil for 2 mins.
  • Cover with the lid and cook for 2 whistles.
  • Let the pressure decompress and fluff up the pulao with a fork.

Kashmiri Pulao taste great when they are served hot. Pack them in insulated food containers or steel lunch box so you can eat it warm after a few hours.

Trivia

Pulao is called pilaf in other parts of the world.

Kashmiri Pulao with Fruits
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Kashmiri Pulao with Fruits
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Methi Khichdi
Kashmiri Pulao with Fruits
previous
Kashmiri Pulao with Fruits
next
Methi Khichdi

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