Kashmir Pulav

Kashmir Pulav

You can never have too many main course recipes, so give Kashmir Pulav a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 2268 calories, 45g of protein, and 40g of fat per serving. For $5.76 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 1. It is brought to you by Foodista. 3 people were glad they tried this recipe. Head to the store and pick up cardamom, cashew nut, rice, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 87%. Users who liked this recipe also liked .

Ingredients

You need the ingredients below to cook it

  • cardamom

    cardamom

    cardamom (Elaichi)

    5 grams

  • cashew nut

    cashew nut

    cashew nut

    20 grams

  • cinnamon

    cinnamon

    Cinnamon (dalchini)

    5 grams

  • rice

    rice

    Long Grain (Basmati) Rice

    500 grams

  • milk

    milk

    Milk

    10 milliliters

  • oil

    oil

    Oil for cooking 1 cup

    1 serving

  • onion vertically

    onion vertically

    Onion sliced vertically

    100 grams

  • saffron

    saffron

    saffron (kesar)

    1 gram

  • salt

    salt

    Salt- to taste

    1 serving

  • turmeric powder

    turmeric powder

    turmeric powder

    1 pinch

  • walnut

    walnut

    walnut

    20 grams

  • water

    water

    Hot water

    118.294 milliliters

Instructions

Let's follow the instructions for cooking it

  1. Wash and soak rice.
  2. Heat oil and fry onions till golden brown and remove.
  3. Fry whole spices, turmeric powder, add rice and saut.
  4. Add half-saffron dissolved in little warm milk.
  5. Add hot water and mix well.
  6. Cook a little. Finish with remaining saffron and cook till grains are separated and done.
  7. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.