Thursday, February 27, 2014
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Kashmiri Pulao
Ingredients for stock
Kashmiri Pulao
Kashmiri Pulao
Ingredients for stock
- Mutton ½ kg
- Cinnamon 1 stick
- Ginger 2 inch piece
- Garlic 6 cloves
- Onion 1 medium
- Coriander seeds 1 tbsp
- Salt 1 tsp
- Water 4 cups
Ingredients for rice
- Rice ½ kg
- Onion 1 large
- Ginger garlic paste 2 tsp
- Mixed whole spices 1 tbsp
- Yogurt 1 cup
- Green chilies 4
- Saffron ¼ tsp
- Oil ¼ cup
- All spice 1tsp
Ingredients for garnish
- Almonds whole 8 to 10
- Raisins 2 tbsp
- Brown onions 2 to 3
- Hard boiled eggs 2
Method for stock
- Put mutton in a pan with 4 to 6 cups water.Make a spice bag with ginger garlic, onion and coriander seeds, tie tightly and add to the mutton with 1 ½ tsp salt, cook till mutton is tender and 2 ½ to 3 cups of stock are left.
Method for rice
- Soak rice for 30 minutes .Heat ¼ cup oil and fry onion till light golden.Add whole spices and fry. Add ginger garlic paste, 1 cup yogurt and boiled mutton, fry well add soaked rice and the left over stock.
- Cook till rice is done, sprinkle saffron, 1 tsp all spice powder, cover and simmer for 5 minutes.Remove In a platter garnish with fried onions, boiled egg and fried dry fruits.
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