MOTHER’S DAY SPECIAL- KASHMIR STYLE PULAO WITH COCONUT MILK

SPECIAL TREAT FOR YOUR MOTHER! 

Sundays are always special but guess what its Mother’s Day double joy on the same day, let’s cook a delicious and filling recipe. It is a treat to the eyes as well as to the taste buds. This yummy recipe is full of flavor and can be served as a comforting lunch.

KASHMIR STYLE PULAO WITH COCONUT MILK RECIPE

A delicious treat to your Mother.

Prep Time: 20 mins

Cook Time: 30 mins

Serves: 3

REQUIRED INGREDIENTS

• 1-1/2 cups Basmati rice
• 3 cups Coconut milk
• Ghee , to cook as needed
• Sunflower Oil , to cook, as needed
• 2 tbsp Cashew nuts
• 2 tbsp Almond , sliced
• 1 tbsp Pistachios
• 2 tbsp Raisins
• 1 Onion , julienned
• 2 Carrots, diced
• 1/2 cup Green peas
• 1 tbsp Ginger , julienned
• 1 Green Chili , slit
• 1/2 cup Pineapple , diced
• 1/2 cup Fresh Pomegranate
• 1 Apple , diced
• 4 Cloves
• 2 Cardamom
• 2 inch Cinnamon Stick 
• 1 Bay leaf
• 1/2 tsp, Fennel seeds
• 1/4 tsp, Turmeric powder (Haldi)
• 1/4 tsp, Rose Essence
• 1 tbsp, Water
• Salt , to taste
• 2 tbsp, Coriander (Dhania) Leaves , chopped

METHOD

To begin, wash the rice and allow it to drain.

Heat half of ghee and oil taken in a biryani pan.

Add in three fourth of the onions taken (reserving a little to be used while cooking the rice).

Let it fry nicely until it turns golden brown. Remove from flame and keep it aside.

To the same pan, add the raisins, cashew nuts, pistachios and almonds. Fry until they become golden brown.

Next to the same pan add 1 tbsp each of ghee and oil.

Now add the cloves, cinnamon, cardamom, and bay leaf and sauté for a minute or till they turn fragrant.

Add in the rest of the sliced onions, ginger, green chilies and crushed fennel seeds. Sauté well.

To this add the washed and drained rice. Mix well. Sauté until the rice is fried well and turns crisp.

Now add the coconut milk, turmeric powder and salt. Mix and cook covered in low flame until cooked completely.

In the meanwhile, heat the remaining ghee and oil in another pan.

Sauté the carrots and peas with salt. Cook covered for 5-10 minutes. Once done, switch the heat off.

When the rice is cooked, add the fried onions, dry fruits, pineapple, apple, pomegranate, coriander leaves and the cooked carrots and peas.

Add the rose essence and sprinkle on top of the rice. Mix well and cook covered for 1 minute.

Serve Hot!

IN CONCLUSION

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