Kashmiri Pulao      

Curry TypeBiriyani
DifficultyEasy to moderate
Time to prepareUnspecified
Time to cookUnspecified
No. of servingsUnspecified
Ingredients2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
Salt to taste
tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. Banaspati Ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals
InstructionsWash the rice thoroughly and soak it for 15-20 minutes. In a bowl, mix milk, cream, sugar and salt.

Drain rice, keep aside. Heat Soya Supreme Banaspati Ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter. Add the rice and fry in ghee for 2 minutes. Pour in the milk - cream mixture.

Add cup water and bring to a boil. When one boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate.

Mix in the drained fruit very gently. Garnish by sprinkling finely broken rose petals. Serve hot with a spicy curry or mixed dry Dahl.


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