I have waited a lot for Kashmiri pulau,but never catch the good recipe.
let me know how to cook it.
I am  eager to have it.

Hi
One more kashmiri pulavu for you ...
Ingrediants :
     1/2 kilogram basmati or other long-grained rice, cooked and drained,
     3 tablespoons ghee or butter, to taste.
     5 cloves,
     4 pods green cardamom,
     1 cinnamon tree leaf (or substitute 2 bay leaves),
    1 small onion, sliced thin,
     2 green chillies, split lengthwise,
     1 1/2 teaspoons ginger-garlic paste ,
     100 grams dried dates, pitted and sliced thin,
     50 grams white raisins,
     50 grams cashew nuts,
     50 grams pistachio nuts,
     50 grams alm,onds, blanched and diced,
     pinch of salt
      1 tablespoon milk.

Directions :

Heat ghee or butter in a large wide pan or wok.Add dry spices: cloves, cardamom, and cinnamon tree leaf.Throw in the chopped onion and fry until it just begins to turn brown.Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts. Add salt to taste.Turn the flame down to low. Soak the strands of saffron in milk, mixing until the milk turns orange. Pour the cooked rice into the pan and sprinkle the saffron-milk on top. Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice Add more ghee according to your preferenceoptional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish

Serve with a gravy such as the basic tomato gravy. Serves 4.

Hi everyone...

Here's my version of Kashmiri Pulau recipe.

Ingredients
    * 500 gm: Basmati rice
    * 2 cups: Milk
    * ½ cup: Cream
    * 1 cup: Fruits (chopped, mixed)
    * 1 tsp: Sugar
    * 2 tsp: Ghee
    * 3-4: Cloves
    * 1-2: Bay leaf
    * 1 inch long piece: Cinnamon
    * 3-4: Cardamom
    * ½ tsp: Cumin seeds
    * Rose water
    * Salt to taste

Here's how

   1. Gently wash rice and soak in water for about 10-15 minutes.
   2. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
   3. Sprinkle few drops of rose water before serving.
 

KASHMIRI PULAO

2 cup Basmati rice
1 Onion (large)
1 inch Ginger (chopped)
2 Green chili
1 inch Cinnamon
2 Cloves
2 Bay leaves
1/2 teaspoon Cumin seeds
1/2 cup Beans (chopped)
1/2 cup Carrot (chopped)
1 cup Cauliflower (small pieces)
1 Green pepper (chopped)
1 teaspoon Coriander powder
1 teaspoon Garam masala (curry powder)
1/4 cup Ghee (melted butter)
15 Almonds
1/4 cup Raisins
15 Cashew nuts
Salt
Oil

Method:

1. Soak The Basmati Rice in water for half an hour before cooking.
2. Wash and drain the rice.
3. Heat the cooker with the ghee, add bay leaf, cumin seeds, cardamom, cloves, cinnamon, fry for a min.
4. Add the washed rice and fry for a min and add salt and 4 cup water, cook until the rice is done. Spread the rice on a plate.
5. Heat the pan with the ghee, add chopped onion, ginger, chopped green pepper, fry until the green pepper becomes soft.
6. Then add carrot, cauliflower, beans, fry well. Add coriander powder, garam masala, salt, add 2 cup water and cook until the vegetables are cooked.
7. Pour the vegetable masala into the rice and mix everything.
8. Roast cashew nuts, almonds and raisins and garnish the rice mixture.

Hi, guys. I like kasmiri polao very much. I will try the recipe. Thanks for sharing this with us.

wow so many new recipes great!! will try it for sure