Kashmiri Pulav | Kashmiri Rice Rich In Fruits & Dry Fruits | Recipe by Ruchi Bharani | Rajshri Food

Kashmiri Pulav - Kashmiri Rice Rich In Fruits & Dry Fruits - Special Occasion main course Rice Recipe by Ruchi Bharani.

Chef Ruchi Bharani brings to you a special occasion rice recipe from the north Indian state of Kashmir. Kashmiri Pulav is aromatic, mild and sweet. This rice is famous for using a huge assortment of fruits and dry fruits. Learn how to make this simple, easy and quick homemade, main course rice recipe.

Ingredients:
1 Tbsp. Ghee
Peppercorn
Cinnamon
2-3 Cloves
3 Cardamoms
1 Tsp. Fennel Seeds
Onions
2 Tbsp. Milk
Saffron Strands
2 and 1/2 cup of Boiled Rice
Salt
1 Tbsp. Sugar
2 Tbsp. Cashewnuts
2 Tbsp. Raisins
1 Tbsp. Walnuts
1/2 Cup Apple
1/2 Cup Grapes

Method:
- Heat a tbsp. of ghee and add peppercorn, cinnamon, 2-3 Cloves, 3 Cardamoms, 1 Tsp. fennel seeds and the onions cut lengthwise.
- Cook the onions till they are brown.
- In 2 tbsp. of warm milk, soak few saffron strands.
- Add 2 and 1/2 cup of boiled rice in the cooked onions, season it with salt and add the saffron soaked in milk to it.
- Add 1 tbsp. of sugar to rice, mix it well and get the rice out of flame.
- In 1 tbsp of ghee, add 2 tbsp. of cashewnuts, 2 tbsp. of raisins and 1 tbsp. of walnuts and cook them till the cashewnuts get a colour.
- Then add 1/2 cup chopped apple pieces along with 1/2 cup chopped grapes and toss them.
- Add the cooked fruits to the cooked rice and toss them together.
- Garnish it with a few pomegranate seeds.
- The Kashmiri Pulav is ready to be served.

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