Kashmiri Pulav

Recipe Variants

  • MADE EASY

Ingredients

Step by step guide

Ingredients

  • 1½  Cups of Daawat Pulav Specialist Basmati Rice
  • Water
  • 2 tbsps ghee
  • 1 tsp cumin seeds
  • 2 black cardamoms
  • 2 green cardamoms
  • 2-3 cloves
  • 1 tsp fennel seeds
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 5-6 cashew nuts
  • 2 tsps raisins
  • Cottage cheese (150 g)
  • ½ tsp dried ginger powder
  • ¼ tsp asafoetida
  • ½ cup of milk
  • Fresh pomegranate seeds
  • Salt to taste

Step by step guide

  • Step 1 Pour 1½ cup of Daawat Pulav Specialist Basmati Rice into a big bowl. Wash the rice thoroughly with sufficient water at least 2-3 times.
  • Step 2 Add some more water and let the rice soak in the bowl for 20-25 minutes.
  • Step 3 On low or medium flame, heat 2 to 3 tbsps of oil or ghee in a deep pan.
  • Step 4 Add cumin seeds, black cardamom seeds, cloves, fennel seeds, bay leaf, and cinnamon stick to the heated oil.
  • Step 5 Sauté the spices until the oil becomes fragrant, or until you hear a crackling sound.
  • Step 6 Add 5-6 cashew nuts, raisins, and cottage cheese cubes to the mix and sauté.
  • Step 7 Next, add dried garlic powder and asafoetida to the mix and stir well.
  • Step 8 Pour the boiled Daawat Pulav Specialist Basmati Rice, water, milk, and salt to taste.
  • Step 9 Cover with a lid and let it cook on medium heat for 10-12 minutes. Switch off the heat and let it rest for 15 minutes.
  • Step 10 Garnish with fresh pomegranate seeds and serve hot.

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