kashmiri pulao

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Co Admin
Mar 15, 2007
kashmiri pulao

4 cup rice (1/2 kg)
2 cup milk
2 - 21/2 cup water
whipped cream
kajo, badam , pista 1 cup (mixed nuts) (can take peanuts and hazel nuts as well)
tez pat pata 1 no.
dar chini 2 pieces
sabz illaichi 4-5 no.
lon 7-8 no.g
bari illaichi
safed zeera
rew kewra essence
desi ghee
yellow food color
1 tbsp sugar
1 1/2 tbsp salt

in a pan add ghee and nuts and fry them until very light golden. take them out on plate

in the same ghee add sugar, tez paat pata, darchini, sabz illiachi, long, bari illiachi, safed zeera, sugar. mix well . as soon as the sugar chanes to very light brown add milk and 2 cups of water and salt.
when it boils add rice
when the water drains out and time to put on dam . put some desi ghee on top, yellow food color, beated cream, fresh green corriander, washed properly rose petals and 3 drops kewra essence.
put on dam for 10 - 15 mins on a low heat