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Kashmiri Pulao


500g long grain basmati rice
100g red onion sliced
5g cinnamon
5g cardamom
5g clove
1/2 tsp turmeric powder
1g saffron
100ml warm milk
20g walnut
20g cashew nuts
1 litre hot water
50ml oil
Salt, to taste


Wash and soak rice for 30 minutes. Soak half the saffron in milk. Heat oil and fry onions till golden brown. Drain and keep aside. In the same oil, fry whole spices and turmeric for a few seconds. Then add rice and sauté gently till all the moisture dries up. Add saffron-infused milk and hot water. Mix gently. When the rice is al dente, add the remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts and cashews.


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