How to make Kashmiri Pulao Recipe - A Kashmiri rice preparation with spices nuts and cottage cheese.

This recipe is from the book Paneer Book.

Main Ingredients : Paneer (cottage cheese) (पनीर), Basmati rice (बासमती चावल)

Cuisine : Kashmiri

Course : Rice

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Kashmiri Pulao

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Kashmiri Pulao checkout Paneer Moti Pulao , Paneer Pepper Rice . You can also find more Rice recipes like Grilled Pumpkin And Spinach Risotto, Burnt Ginger Rice, Bahala Bhath, Naikulu. Or try out these recipes from Kashmiri Cuisine like Aalch Chutin , Kashmiri Dum Aloo, Sunheri Chicken, Kheer.

Kashmiri Pulao Recipe Card

Kashmiri Pulao
Print

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kashmiri Pulao

  • Paneer (cottage cheese) 1/2 inch cubes 250 grams

  • Basmati rice 1 1/2 cups

  • Saffron (kesar) a few threads

  • Oil for deep-frying

  • Onions,sliced 2 medium

  • Black cardamoms 3

  • Bay leaves 2

  • Cloves 3

  • Cinnamon 2 one-inch

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Green cardamoms 3-4

  • Raisins 10-12

  • Cashewnuts halved 8

Method

Step 1

Soak rice in three cups of water for half an hour. Drain. Soak saffron in two teaspoons of water. Heat oil in a kadai and deep-fry the onions till golden and crisp. Drain on absorbent paper.

Step 2

Bring four-and-a-half cups of water, black cardamoms, bay leaves, cloves, cinnamon, dry ginger powder, fennel seeds, asafoetida and salt to a boil. Lower heat and simmer for fifteen to twenty minutes or till reduced to three cups of stock. Remove from heat and strain the stock.

Step 3

Discard the spices. Heat ghee in a deep pan; add cumin seeds and cardamoms. When the cumin seeds change colour, add soaked rice and the stock. Bring to a boil, lower heat, cover and cook till the rice is almost done.

Step 4

Gently stir in the paneer cubes, raisins and cashew nuts. Sprinkle soaked saffron and fried onions over the rice. Cook on dum for another eight to ten minutes. Serve hot.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

Wishlist