KASHMIRI PULAO

-->

Enter your email address:


Delivered by FeedBurner

Ingredient

Rice -                              500 gm

Fat -                                50 ml

Clove and cardamom -  5 gm

Bey leaf -                       2 pieces

Dry nuts -                      50 gm

Cherry -                         10 gm

Pineapple -                     30 gm

Salt / sugar -                  to taste

Carrot or bins -              50 gm

Method

• Cook rice ¾ stain well.
• Cut carrot and bins cube shape and boil it.
• Heat fat in a pan, temper with bey leaf , cardamom , clove, sauté vegetable.
• Add rice in it add all dry fruits and nuts.
• Adjust seasonings mixed well and few drops of rose water put in a hundy cover it in slow flam.
• When rice is full cooked serve hot.
• Garnish with dry fruits and nuts.