Kashmiri pulav

Rice preparations are numerous; Pulav is one of the south Asian rice dishes. Pulav is a dish in which rice is cooked in a seasoned broth. Kashmiri Pulav / mixed rice is well known for its variation from other types of Pulav’s. It is famous for using huge amounts of fruits, nuts and dry fruits which gives a sweet taste to the dish. This is colour full, easy to prepare and rich in taste.

Ingredients:-

Basmati rice-250gms (2cups)       

Milk -100ml (1cup)

Water -3cups

Sugar -1tsp

Elachi powder -1/2tsp

Sounf powder -1/2tsp

Cloves - 2

Cinnamon stick-1/2 inch

Mixed fruit - 1cup (diced)

Ghee -2tsp

Sweet cream -2tsp

Dry fruits:-

Cashew nuts -10

Pista -6

Badam -6

Kishmis -6(dry grapes)

Method:-

Wash and soak the rice for an hour, drain and keep aside.

Cook the rice till it is half done (3/4) and off the flame and keep it aside and let it cool.

In thick bottomed pan heat the ghee, add the spices like cloves, cinnamon stick, Elachi powder, Sounf powder, dry fruits and saute for 2 mins.

Add milk, sugar and diced fruits, bring to boil.

When the milk is boiling add the half cooked rice, mix well and let it cook till the milk is observed completely by the rice.

Remove from the heat, garnish with sweet cream, dry fruits and serve hot.

Read more »

Quick Vegetable Pulao

 

 

You can whip up a delicacy with whatever is available in the house in a short time . Here's how you can make mouth-watering as well as stomach-filling delicious pulao. 

you need is just rice, some vegetables and regular spices. 

Ingredients: 

1 cup rice 

2 cup water 

2 cups of cut vegetables (cauliflower florets, carrot, potatoes and green peas) 

1 large onion 

3-4 cardamoms 

1/2 tsp red chilli powder 

1 small piece of cinnamon 

2-4 cloves 

4 tsp cooking oil 

1 tsp salt 

How to make quick vegetable pulao: 

• Wash and soak the rice for an hour, drain and keep aside. 
• Chop the onion finely and cut the potatoes and carrot into small pieces. 
• Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms. 
• Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked. 
• Then add the drained rice, salt and red chilli powder. Mix well. Add two cups of water and boil. When the water starts boiling, reduce the flame and cover and cook till the rice is done. 
• You can also garnish the pulao with ghee roasted cashew nuts. 
• Eat with freshly prepared onion raitha. For raitha, slice onions, mix with salt and thick curd. 

Read more »

chicken biriyani

Ingredients :-

 = Cardamom - 4
 = Refined oil/ ghee - 2tbsp,
 = Cinnamon - 2
 = Cloves - 4
 = Bay leaf - 1/2
 = Pepper seeds - 1tbsp
 = Onion (sliced) - 2
 = Tomato -1
 = Ginger Garlic paste - 4tbsp
 = Green chilly - 6
 = Turmeric powder - 1tsp
 = Basmati rice - 2cups
 = cashew nut


Procedure :-

• Soak rice in water for 30 minutes and keep a side.
• Heat oil in a pan and fry spices..Add onions and saute till they turn brown.
• Add tomatoes, green chilly's, ginger garlic paste, turmeric powder, salt. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little water if the mixture becomes too dry and starts to stick to the pan.
• When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 20 to 30 minutes. There should only be a little gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
• Add rice in to the gravy and mix well. Add 4 cups of  water  to cover the rice.Cook covered on medium heat until rice is tender.
• serve hot along with raitha.
.

Read more »