Kashmiri Pulao

Serving Size : 4

Cooking Time : 20 min

Preparation Time : 30 min

Ingredients

• Basmati Rice - 1 1/2 cup
• Onion - 1 thinly sliced
• Green Chili - 2 Split
• Ginger garlic paste - 2 tsp
• Cashew & Almonds - each 15 halved
• Raisins - 4 tbsp
• Kashmiri Chili - 1 tsp
• Saffron - 2 pinch
• Clove - 4
• Cinnamon - 2 small sticks
• Fennel - 1 tsp
• Cumin - 1 1/2 tsp
• Cardamon - 3 ( if it is powder - 1/2 tsp)
• Bay leaf - 2
• Pineapple - 1 cup finely chopped
• Apple - 1 cup finely chopped
• Butter - 5 tbsp 

Method 

• Wash and soak the rice 30 min. ( In many of my blog I said not wash the rice more than 1 time because it'll lose it's flavor)
• In a pressure cooker add butter, once butter starts to melt add cumin, fennel, clove, cinnamon, cardamon, bay leaf and saute for 1 min.
• Now add cashew, almond and saute until golden brown, now add the raisin and saute until it puffs up.
• Now add the onion and saute until translucent, now add the ginger garlic paste, green chili and saute until nice aroma comes from the paste.
• Now add kashmiri chili, salt, saffron and mix it well, now add 2 1/4 cup water and mix it well now check for salt if needed add more.
• Drain all the water from the rice, now add to the gravy and mix it well.
• Put lid on and cook for 2 whistle, once the pressure is released add finely chopped pineapple, apple and mix well without breaking the rice.
• Serve hot with Raita.

Method With Photo

•  Wash and soak the rice 30 min. ( In many of my blog I said not wash the rice more than 1 time because it'll lose it's flavor)
• In a pressure cooker add butter, once butter starts to melt add cumin, fennel, clove, cinnamon, cardamon, bay leaf and saute for 1 min.

• Now add cashew, almond and saute until golden brown, now add the raisin and saute until it puffs up.

• Now add the onion and saute until translucent.

•  Now add the ginger garlic paste, green chili and saute until nice aroma comes from the paste.

• Now add kashmiri chili, salt, saffron and mix it well, now add 2 1/4 cup water and mix it well now check for salt if needed add more.

• Drain all the water from the rice, now add to the gravy and mix it well.

• Put lid on and cook for 2 whistle, once the pressure is released add finely chopped pineapple, apple and mix well without breaking the rice.

• Serve hot with Raita.

Note

I used butter to this dish, because it gives more flavor to the dish.