Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, kashmiri pulao/kashmiri biryani. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Kashmiri pulao/kashmiri biryani is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Kashmiri pulao/kashmiri biryani is something that I have loved my whole life. They are nice and they look wonderful.
Kashmiri biryani recipe kashmiri chicken pulao kashmiri pulao kashmiri biryani Pakistani recipes Urdu in Hindi kashmiri biryani at home by,Kitchen With. Kashmiri pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side. Reason being the pulao is garnished Another popular recipe from Kashmiri cuisine is this Kashmiri biryani.
To get started with this particular recipe, we must first prepare a few components. You can cook kashmiri pulao/kashmiri biryani using 24 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Kashmiri pulao/kashmiri biryani:
- Make ready 1 1/2cup ( Basmati rice washed, and soaked)
- Prepare as per taste Salt
- Get 1 tsp Ghee
- Make ready 10 -12 Kesar thread
- Make ready Grind ingredients
- Prepare 2 Cinnamon stick (1inch)
- Take 2 Badi elaichi
- Prepare 3 Red chilli
- Take 1 tsp Dhaniya
- Get 3-4 Jaypatri
- Prepare Vaggies
- Make ready 1/2cup French Bean (chopped
- Take 2 Capsicum chopped
- Get 1cup Cauliflower chopped
- Get 1cup Potato chopped
- Take 2 onion cut in to slice/lenght (choice
- Prepare 25gm Paneer (optional)fried
- Get Tadka
- Prepare as needed Ghee
- Get 1/2tsp Jeera (shah jeera)mile to wo b le saktein hai)
- Take 2 -3 Bay leaf
- Get 3-4 Clove
- Make ready 2-3 Elachi
- Get as required Silver foil (optional)
If you don't like your pulao to be on. What is The Difference Between Pulao (Pilaf) and Biryani? Other Urdu cooking recipes and video cooking recipes are also available online. a authentic kashmiri pulao recipe, always use kasmiri red chilli powder which are mild and full of flavour. finally, i would like to highlight my other rice recipes collection with this amazing pulao recipe. this mainly includes, tawa pulao, veg pulao, palak rice, carrot rice, paneer pulao, jeera rice, matar. When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books.
Steps to make Kashmiri pulao/kashmiri biryani:
- Take a pan and add ghee/butter/oil. fry all vaggies (shallow /light golden).
- Grind ingredients ko pani ke hlp s paste bana le.
- Cook basmati rice with 1tsp ghee and salt. - - Add 2 pinches of crushed saffron (kesar).
- Take a kadhai add ghee heat. Add jeera sprinkle, add tez patta, clove, elachi saute low flme. Till aromatic.and pour this tdka into rice.
- Pan mein ghee 1tsp. paste of (grind ingredients)saute till fragrant. Add half rice (cooked)
- Fry cashews, and almond. And kishmish (crisp)
- Take a microwave bowl. Put cooked rice.1layer mein (vaggies fried)spread kry. 2 layer mein rice ki 1 layer. 3 (onion fry kiy hue) layer.
- 4 (paste ke sth fry kiy) rice ki layer. 5dry fruit wle ki layer. Fr rice ki layer lagae.
- 4-5min microwave karein. Served hot with rayita and your choice
One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. I bought all the ingredients it asked for. A melting pot of tender meat, rice, dried fruits and Kashmiri spices - great for treating special guests to a feast. Kashmiri pulao is unlike the normal pulao recipes will not be spicy. Even when we go to restaurants also we never order this kashimir pulao as it will be slightly sweet.
So that is going to wrap it up for this special food kashmiri pulao/kashmiri biryani recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
