Zafina
02-27-2010, 08:30 PM
Kashmiri Pulao
Ingredients:
Long grain rice (basmati) 2 cups
Milk 2 cups
Cream beaten smooth 1/2 cup
Sugar 1 tsp.
Salt to taste
Cumin seeds ½ tsp
Cloves 3
Cinnamon 1
Cardamoms 3
Bay leaf 1
Banaspati Ghee 2 tbsp.
Canned chopped mixed fruit (drained) 1 cup
Edible rose petals 2-3
Method:
*
Wash the rice thoroughly and soak it for 15-20 minutes.
*
In a bowl, mix milk, cream, sugar and salt.
*
Drain rice, keep aside.
*
Heat Banaspati Ghee in a heavy pan.
*
Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter.
*
Add the rice and fry in ghee for 2 minutes.
*
Pour in the milk - cream mixture.
*
Add ½ cup water and bring to a boil.
*
When one boil is reached, cover and simmer till cooked.
*
Each grain should be cooked, but separate.
*
Mix in the drained fruit very gently.
*
Garnish by sprinkling finely broken rose petals.
*
Serve hot with a spicy curry or mixed dry Dahl.
Ingredients:
Long grain rice (basmati) 2 cups
Milk 2 cups
Cream beaten smooth 1/2 cup
Sugar 1 tsp.
Salt to taste
Cumin seeds ½ tsp
Cloves 3
Cinnamon 1
Cardamoms 3
Bay leaf 1
Banaspati Ghee 2 tbsp.
Canned chopped mixed fruit (drained) 1 cup
Edible rose petals 2-3
Method:
*
Wash the rice thoroughly and soak it for 15-20 minutes.
*
In a bowl, mix milk, cream, sugar and salt.
*
Drain rice, keep aside.
*
Heat Banaspati Ghee in a heavy pan.
*
Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter.
*
Add the rice and fry in ghee for 2 minutes.
*
Pour in the milk - cream mixture.
*
Add ½ cup water and bring to a boil.
*
When one boil is reached, cover and simmer till cooked.
*
Each grain should be cooked, but separate.
*
Mix in the drained fruit very gently.
*
Garnish by sprinkling finely broken rose petals.
*
Serve hot with a spicy curry or mixed dry Dahl.