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nida e noor

Kashmiri Pulao

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500gms Long Grain (Basmati) Rice

100gms Onion sliced vertically

5gms Cinnamon (dalchini)

5gms cardamom (Elaichi)

5gms cloves

a pinch of turmeric powder

1gm saffron (kesar)

10 ml Milk

20gms walnut

20gms cashew nut

1litre water

50gms oil

salt to taste

 

 

How to make kashmiri pulao:

Wash and soak rice.

Heat oil and fry onions till golden brown and remove.

Fry whole spices, turmeric powder, add rice and sauté.

Add half-saffron dissolved in little warm milk.

Add hot water and mix well.

Cook a little. Finish with remaining saffron and cook till grains are separated and done.

Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

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