All the way from one of the best cuisines in India, Kashmiri Pulao is loaded with extraordinary ingredients which impart a unique flavour to this pulao. You should try it soon!KASHMIRI PULAOIngredients1½ cups Daawat Pulav Basmati Rice 2 tbsps ghee1 tsp cumin seeds2 black cardamoms2 green cardamoms2-3 cloves1 tsp fennel seeds (saunf)1 bay leaf1 inch cinnamon stick5-6 cashew nuts, halved2 tsps raisins150 grams cottage cheese (paneer), cut into ½ inch cubes½ tsp dried ginger powder (sauth)¼ tsp asafoetida (hing)½ cup milkFresh pomegranate pearls for garnishRoasted papads to serveRaita to serveMethod1. Take Daawat Pulav Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.2. Add sufficient water and soak for 20-25 minutes. Drain the water.3. Heat ghee in a non-stick wide pan. Add cumin seeds, black cardamoms, green cardamoms, cloves, fennel seeds, bay leaf and cinnamon stick and sauté till fragrant.4. Add cashew nuts and raisins and sauté for 1-2 minutes or till the cashew nuts turn golden brown. 5. Stir in the cottage cheese cubes and gently mix. Cook for 1 minute.6. Add the dried ginger powder and asafoetida and mix well. Add the soaked rice, 2½ cups hot water, milk and salt and mix well. Cook till the mixture comes to a boil. Cover and cook on medium heat for 10-12 minutes. 7. Switch the heat off and allow the pulao to rest for 15 minutes. 8. Transfer the pulao on to a serving plate, garnish with fresh pomegranate pearls and serve hot with papad and raita.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #KashmiriPulav
