KASHMIRI PULAO

Preparation time-45 minute

Ingredients:

Basmati rice-1 cup
1 Onion chopped
1 Tomato chopped
Ginger garlic paste -2 tbsp
Paneer-250 gm(1/2 " cubes)
2 Bay leaf(tejpatta)
1 Cinnamon(dalchini)
1 Black cardamoms
3 Green cardamoms
Cumin seeds-1 tbsp
Red chilly powder-1/2 tbsp
Turmeric powder-1/2 tbsp
Coriander powder-1 tbsp
Salt to taste
Water-4 cup
Oil or Ghee-4 tbsp
Garnish:
6 Almond(badam)
6 Cashews(kaju)
6 Raisins(kishmish)
Grated paneer
Ghee-2 tbsp

Method:

• Take a pan heat a oil or ghee on medium flame add a whole spices like bay leaf,Cinnamon,cumin seeds,black and green cardamoms in it and fry it till oil become fragrant.

• Add a onion fry it 2 minute then add tomato with red chilly powder,coriander powder,salt ,turmeric powder stir if for a second and cover with led cook for 5 minute in low flame.

• Add washed basmati rice,paneer cubes stir it add a 4 cup water mix well cover pan bring the rice to boiled on high flame.

• After the rice comes to boil cook the rice on medium flame till water is absorbed and rice is cooked.

• for garnish take a pan heat ghee on low flame add a cashew,almond,raisins fry it till lightly brown.

• Kashmiri pulao ready to serve hot garnish with fried dry fruits and grated paneer.