Thursday, 19 June 2008

Kesari Kashmiri Pulao (Fragrant Rice)

(From Y3K Recipes Issue No.6 – May/ June 2002)
Copyright of Y Three K Publisher. All rights reserved.
500g Basmati rice
100g mixed dried fruits
100g green and red cherrries (cubed)
30g onions (cubed)
30g tomatoes (cubed)
50g ghee
20ml rose water
800ml water

1g saffron
10g cumin seeds
2 cinnamon sticks
3 Indian bay leaves (dried)

Salt to taste

1. Clean and soak rice for 25 minutes. Drain off excess water.
2. Heat up ghee. Saute cumin seeds, cinnamon sticks, cardamon and bay leaves.
3. Add in tomatoes, onion and rice. Stir fry for a while.
4. Fry till all ingredients become soft and the colour turns pale yellow. Add in water.
5. Add in rose water and saffron. Add in seasoning to taste. Simmer till rice is cooked.
6. Add in mixed dried fruits and cherries. Serve with Rogonjosh Kashmiri (red lamb curry).

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