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Kashmiri Pulao | Recipe


Basmati rice 2 cup
Onion 1 (large)
Ginger 1 inch (chopped)
Green chili 2
Cinnamon 1 inch stick
Cloves 2
Bay leaves 2
Cumin seeds 1/2 tsp
Beans 1/2 cup (chopped)
Carrot 1/2 cup (chopped)
Cauliflower 1 cup (small pieces)
Green pepper 1 (chopped)
Coriander powder 1 tsp
Garam masala 1 tsp (curry powder)
Ghee (melted butter) 1/4 cup
Almonds 15
Raisins 1/4 cup
Cashew nuts 15



Soak The Basmati Rice in water for half an hourbefore cooking. Wash and drain the rice. Heat the cooker with the ghee, add bay leaf, cumin seeds, cardamom, cloves, cinnamon, fry for a min. Add the washed rice and fry for a min and add salt and 4 cup water, cook until the rice is done. Spread the rice on a plate. Heat the pan with the ghee, add chopped onion, ginger, chopped green pepper, fry until the green pepper becomes soft. Then add carrot, cauliflower, beans, fry well. Add coriander powder, garam masala, salt, add 2 cup water and cook until the vegetables are cooked. Pour the vegetable masala into the rice and mix everything. Roast cashew nuts, almonds and raisins and garnish the rice mixture.

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