I never knew about Anu, a silent reader of my blog, until when I received a query mail from her. After exhange of few mails, the relation ship blosommed from reader to a friend. When I requested her for a guest post, she was happy to play along. Please welcome Anu to Kailas Kitchen and she comes with a plate of delicious looking Kashmiri Pulao.
Ingredients
Basmathi Rice – 1 cup
Ginger garlic Paste – 1 spoon
Cinnamon – 1 inch piece
Cloves – 3 nos
Cardomom – 3 nos
Cumin seeds – ¾ teaspoon
Aniseed – ¾ teaspoon
Pepper – ¼ teaspoon
Ghee – 2 spoons
Yellow food color – as preferred
Fruits cut into equal sizes( Apples, Pomegranate, Grapes, Pineapples) – 1 cup
Dry fruits (Pista, Cashew, Raisins, Badam) – ¼ cup
Salt – As required
Method
Rinse and soak the Basmathi rice for 5-20 mins
In a kadai, pour a spoon of Ghee and add cumin and aniseed first. Subsequently add cinnamon, cardamom, cloves, grounded pepper(can add green chilli if preferred). Also add ginger garlic paste. Just fry for 30 seconds and add the drained rice. Fry for 2 more minutes
Stop the flame, pour the rice and masala mix in the Rice cooker and add 1 and ½ cups of water along with required amount of salt and cook. Pour the rest of 1 spoon of Ghee.
Fry the Dry fruits with just little ghee and keep it aside
Once rice is cooked garnish with the fruits and dry fruits. I had made Onion Raitha and cauliflower pakodas to serve with the rice.
