Kashmiri Pulav is aromatic, mild and sweet. This rice is famous for using a huge assortment of fruits and dry fruits. Learn how to make this simple, easy and quick homemade, main course rice recipe. <br /> <br />Ingredients: <br /> <br />1. बड़ा चम्मच घी <br />काली मिर्च के दाने <br />दालचीनी <br />2-3 लौंग <br />3 इलायची <br />1 चम्मच सौंफ़ के बीज <br />प्याज़ <br />2 बड़े चम्मच दूध <br />केसर <br />2 & 1/2 cup उबला हुआ चावल <br />नमक <br />1 बड़ा चम्मच चीनी <br />2 बड़े चम्मच काजू <br />2 बड़े चम्मच किशमिश <br />1 बड़ा चम्मच अखरोट <br />1/2 कप सेब <br />1/2 कप अंगूर <br /> <br />Method: <br /> <br />- Heat a tbsp. of ghee and add peppercorn, cinnamon, 2-3 Cloves, 3 Cardamoms, 1 Tsp. fennel seeds and the onions cut lengthwise. <br />- Cook the onions till they are brown. <br />- In 2 tbsp. of warm milk, soak few saffron strands. <br />- Add 2 and 1/2 cup of boiled rice in the cooked onions, season it with salt and add the saffron soaked in milk to it. <br />- Add 1 tbsp. of sugar to rice, mix it well and get the rice out of flame. <br />- In 1 tbsp of ghee, add 2 tbsp. of cashewnuts, 2 tbsp. of raisins and 1 tbsp. of walnuts and cook them till the cashewnuts get a colour. <br />- Then add 1/2 cup chopped apple pieces along with 1/2 cup chopped grapes and toss them. <br />- Add the cooked fruits to the cooked rice and toss them together. <br />- Garnish it with a few pomegranate seeds. <br />- The Kashmiri Pulav is ready to be served. <br /> <br />Director: Narayan Thakur <br />Camera: Jay Nayak, Kawaldeep Singh Jangwal <br />Editing: Ravi Varma <br />Script: Narayan Thakur <br />Voice Over: Mohita Namjoshi <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
