Microwave cooking
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Microwave cooking

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KASHMIRI PULAO Vegetarian-Dish

This very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between Persia and India, and the cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia.


Ingredients

Long Grain (Basmati) Rice
500gms
Onion sliced vertically
100gms
Cinnamon (dalchini)
5gms
Cardamom (Elaichi)
5gms
Cloves
5gms
A pinch of turmeric powder
Saffron (kesar)
1gm
Milk
10 ml
Walnut
20gms
Cashew nut
20gms
Water
1 litre
Oil
50gms
Salt
To taste

Kashmiri Pulao

Method

  • Wash and soak rice.
  • Heat oil in the microwave and add onions till golden brown and remove.
  • Microwave whole spices, turmeric powder, add rice and mix well.
  • Add half-saffron dissolved in little warm milk.
  • Add hot water and mix well.
  • Stir once in between, to ensure uniform cooking
  • Cook a little. Finish with remaining saffron and cook till grains are separated and done.
  • Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

 

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