Recipe : Kashmiri puloav
Shared by :Chitra Lalitha
Dated : 18/01/2015
Ingredients. 1 cup basmathi rice. 2 tsp jeera. 1/2 piece cinnamon. Few cloves and cardamon. 3 tsp ghee. Half apple cut into small pieces. A bunch of grapes. Half pomegranate. Two big slices of pineapple cut into small pieces. A handful of raisins. A pinch of salt.
Method. Cook rice with one and quarter cup of water in pressure cooker or rice cooker. In pressure cooker 3 whistle. In rice cooker upto it comes to keep warm mode.
Remove it and let it cool for some time. . In a pan add the ghee and allow jeera cinnamon cloves and cardamon to splutter. Then add the rice and mix and add a pinch of salt. Simmer the gas and add the cut fruits and close it and keep for five minutes. Remove from gas and garnish it with raisins. Serve with onion raitha. Serves two people.
Shared by :Chitra Lalitha
Dated : 18/01/2015
Ingredients. 1 cup basmathi rice. 2 tsp jeera. 1/2 piece cinnamon. Few cloves and cardamon. 3 tsp ghee. Half apple cut into small pieces. A bunch of grapes. Half pomegranate. Two big slices of pineapple cut into small pieces. A handful of raisins. A pinch of salt.
Method. Cook rice with one and quarter cup of water in pressure cooker or rice cooker. In pressure cooker 3 whistle. In rice cooker upto it comes to keep warm mode.
Remove it and let it cool for some time. . In a pan add the ghee and allow jeera cinnamon cloves and cardamon to splutter. Then add the rice and mix and add a pinch of salt. Simmer the gas and add the cut fruits and close it and keep for five minutes. Remove from gas and garnish it with raisins. Serve with onion raitha. Serves two people.
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