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Fruity Kashmiri Pulao's picture
Fruity Kashmiri Pullao has a Juicy taste.The Green Chillies and Fruit-liquid gives the Fruity Kashmiri Pullao Majestic taste. Must catch it
  Basmati rice 1 Cup (16 tbs), washed and soaked in water for 30 minutes
  Desi ghee 4 Teaspoon (Clarified Butter)
  Black cumin 1⁄2 Teaspoon (Shahjeera)
  Cloves 6
  Peppercorns 6
  Cinnamon stick 1 , broken
  Bay leaves 3
  Chopped onion 1 Cup (16 tbs)
  Chopped garlic 6 Clove (30 gm)
  Chopped green chili 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Mixed fruit 1 Cup (16 tbs), liquid and fruit separated
  Hot water 2 Cup (32 tbs)
  Mangoes 4 , pulped
  Blanched slivered almonds 50 Gram
  Seedless raisins 50 Gram

Melt ghee and fry cummin seed, cloves, peppercorns, cinnamon and bay leaves for a minute.
Add onion, garlic and chilli and fry until onion turns golden.
Mix in the rice and salt and stir for a minute.
Add water and 1 cup liquid from the fruit.
Bring to the boil and simmer for about 20 minutes until the rice is tender.
Mix in the fruit.
Press the rice in the mould.
Unmould in a platter and surround the rice with mango pulp.
Sprinkle almonds and raisins on the rice.

Recipe Summary

Difficulty Level: 
Side Dish

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