Monday, June 6, 2011

Kashmiri Pulao/Pilaf Rice Recipe


Basmati Rice                                          500 gm
Peas                                                      115 gm
Beans                                                    115 gm
Carrots                                                  225 gm
Cauliflower                                              55 gm
Tomatoes                                               115 gm
Onions                                                   115 gm
Cardamom                                                 1 gm
Cloves                                                        1 gm
Cinnamon                                                   1 gm
Bat Leaf                                                     1 gm
Peppercorn                                                1 gm
Salt                                                         to taste
Fat                                                          100 gm
Veg Stock                                               1 litre
Apple                                                      1 no
Pomegranate                                            1 no
Grapes                                                     100 gm
Pineapple                                                 100 gm


1. Shell Peas. Peel and cut carrots into long thin slices. Cut beans also into long slices. Break caluiflower into flowerets. Slice onions.
2. Wash and drain rice.
3. Heat fat. Fry onions till crisp and remove.
4. Fry vegetables slightly and remove.
5. Addl whole spices and rice, fry well.
6.Add vegetable stock or water to cook.
7. When rice is 3/4th done make a well in the center. Add vegetables, cover and cook on a slow fire with live coal on lid or covered ina slow oven.
8. Cook till rice and vegetables are tender.
9. Cut apple, pineapple into small cubes. Shell pomegranate. Add all the fruits.
10. Mix  well and serve hot garnished with fried onions.


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