This recipe named as Kashmiri because it's have authentic Saffron taste and sweet dry fruits.
Kashmiri Pulao is sweet in taste as it has no spices.
Yield: 4 Serving
Ingredients:
Rice 1 1/2 (Washed and soak in water for 30-45 minutes)
Ghee 3 Teaspoon
Onion 2 Medium (thin slice and deep fry to golden brown)
Cashew 1/4 Cup
Dry grapes 1/4 Cup
Paneer 1/2 Cup (divide into 1/2 inch cubes)
Cumin seeds 1 Teaspoon
Green Cardamom 5
Saffron a pinch (soaked in 3 teaspoon of milk)
Salt As per taste
Masala :
Bay Leaf 2
Cinnamon 3 , 1 inch stick
Black cardmom 2
Clove 4
Fennel seed 1 Teaspoon
Dry Ginger Powder 1/2 Teaspoon
Asafoetida 1/4 Teapsoon
Star Anise 1
Direction:
Boil 4 cups of water with Masala mention ingredients and make it unto 3 cups with boiling it continuously for half hour on medium heat. Through strainer separate boiled masala water and remove the masala ingredients separate. Now soak rice into water for 30-45 minutes.
Keep ready fry onion which is crispy and golden brown in color.
Heat ghee in the wok and once start smoke add mustard seeds and green cardamom .Wait until mustard seeds start splutter then soaked rice with 3 cups of boiled Masala water. Stir it well and wait until first boil comes then add cashew and dry grapes.Cover it with lid for 7-10 minutes until rice get cooked.
In flat oven-safe pan spread panner cubes then fried onions then spread rice .Again repeat this and cover top with panner cubes, fried onion and saffron milk. Cover the pan with aluminum foil and keep it in oven on 200°F for 10 minutes.
Serve hot with Yogurt.
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