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Kashmiri Pulao with Fruits

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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
2 cups milk
1/2 cup fresh cream-beaten
1 tsp sugar
salt to taste
2 tbsp ghee
1/2 cup dried fruits (cashew nuts, almonds, raisins)
2-3 edible rose petals

Nutritional information

1666 kcal
calories
167.42 g
carbohydrates
61.18 g
protein
119.39 g
fat
470 mg
sodium
128 mg
cholesterol

Kashmiri Pulao with Fruits

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make Kashmiri Pulao with Fruits

  • Mix the sugar, cream, milk, and salt inside a bowl.
  • Drain rice and set it aside.
  • Heat ghee in the pressure cooker.
    • Add the cumin seeds, cloves, cardamoms, cinnamon, and bay leaf.
    • Cook till they begin to splutter then add the rice and cook in the ghee for 2 mins.
  • Pour in the milk mixture and a 1/2 cup of water.
  • Cover with the lid and cook for 2 whistles.
  • Let the pressure release, open the cooker, and gently stir in dried fruit.
  • Serve hot, garnished with rose petals.

Trivia

Pulao is thought to have originated in the Persian Empire.

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