Kashmiri Pulao

Kashmiri Pulao - In this kashmiri recipe, we will make a veg pulao with normal vegetables like cauliflower, peas, potatoes etc. However, you can use any other vegetable like carrot also.

Recipe Ingredients

* Basmati Rice - 1 1/2 cup
* Desi Ghee (clarified Butter) - 4 tbsp
* Potatoes (peeled cut into 4 pieces) - 250g
* Peas (shelled) - 1 1/4 cup
* Cauliflower (cut into florets) - 1/2 kg
* Cloves - 3
* Black Cardamoms - 2
* Ginger (1/2" & crushed) - 1
* Turmeric Powder - 1 tsp
* Ginger Powder - 1 tsp
* Green Chillies (cut) - 2
* Asafoetida (hing) - A Pinch
* Salt to taste
* Water - 5 cups

Preparation

First pick clean and wash rice and keep aside.

Take a kadai(wok) and heat desi ghee in it. Once it is hot add cloves and black cardamoms and stir. Add all the vegetables, asafoetida, salt and turmeric powder. Stir for a minute or so.

Add the rice and stir again. Add 4 cups of water, ginger powder, green chillies and ginger. Cover and cook for 20 minutes, stirring occasionally.

When the water is almost absorbed, transfer the kadai over a electric hot plate or a griddle, over a low flame. Cook covered on a low flame for 5 to 7 minutes. Serve with yoghurt, pickle or chutney.

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