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October 08, 2008

Kashmir pulav


Basmati rice – 2 cups
Milk – ½ cup
Cream – ½ cup
Water – 3 cup
Cumin seeds – ½ tsp
Cloves – 2
Cardamoms – 2
Cinnamon – small stick
Bay leaf – 1
Ghee – 1 tbsp
Saffron strands – a pinch
Saffron colour – small pinch (optional)
Salt – to taste
Cashwenuts – 5
Pista – 5
Badam – 5
Kismis - 5 (dry grapes)
Fruits – for garnishing (as you wish)


Clean and wash the rice.
Drain all the water and keep it aside.
Take a heavy bottomed pan and heat with ghee.
Add cumin seeds, bay leaf, cinnamon, cardamom and cloves.
Saute for few mins.
Then add the washed and drained basmati rice and fry for 2 mins.
Now add cream, milk, saffron strands and saffron colour.
Combine gently.
Add water, salt and combine gently.
Bring it to boil.
Then close with a lid and cook on low flame till each grain should be cooked and separate.
Remove from heat and garnish with chopped fruits and fried nuts and mix gently.
Keep it covered for the flavours to blend.
Serve hot with raitha


Take a pan and heat with 2 tsp of ghee.
Roast the cashewnuts, badam, pista and dry grapes.
Remove from pan and keep it aside.
Wash and cut the fruits into small pieces and keep it aside.

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