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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

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If you find yourself in need of something a little savory, then this Kashmiri pulao may be just the thing for you. Kashmiri cuisine is known for its emphasis on meat dishes, which by its nature tends to lean towards the savory side. Although this pulao is a vegetarian dish, it still retains the savory profile of typical Kashmiri cuisine. Feel free to alter this recipe to make it non-vegetarian. This pulao can work great with chicken.

Health Benefits

One of the more fun ingredients in this Kashmiri pulao is cinnamon. You would be surprised how often we use cinnamon in our food; depending on the food culture it can be almost daily. Cinnamon has a lot of health benefits. It can help your body manage diabetes, increase brain functionality, protect itself against bacterial and fungal infections, and improve digestion. It can also help to boost and strengthen the immune system.

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How to make Kashmiri Pulao

  • Drain and set rice aside.
  • Heat oilinside 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.

Trivia

Pulao is called pilaf in other parts of the world.

Naitik Tiwari

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