Kashmiri Pulav

In this recipe I have used pineapple.
You can omit the pineapple. add mangoes if you like.
It will not make much difference.
Do not be scared by the ingredients.
Its very tasty when done. Give it a try.
I will post the picture as soon as I cook it again.
This is a lesson that I should take pictures when I cook.
Thanks. Kugan98


Kashmiri Pulav:

½ kg biryani rice - soak for ½ an hour
50 grms ghee
6 cardmons
6 one inch cinnamon sticks
6 cloves
3 bay leaves
½ tsp jeera
½ tsp salt
Method;
Heat the rice cooker,add the ghee and all the spices. When they splutter,add the drained
Rice and fry till the water evaporates from the rice.
The rice should not change colour.
Add water to the proporation of 1—2, add salt and cook the rice.
Note: You can cook in ordinary pot also,by the absorbtion method.
Vegetable Masala
200 grms beans- slit the beans into 4, and cut into 1.5 “ strips.
200 grms carrot- cut into 1.5” strips
200 grms cauliflower- cut into small florets.
200 grms bell pepper- cut into small squares.
1 big onion-chop into small pieces.
3 red chillies- slit and cut into 1.5” strips.
1 inch long ginger-slice into 1.5” strips.
50 grms ghee.
2 tsp coriander powder.
2 tsp garam masala powder.
¼ tsp jeera.
Salt to taste
Method:
Heat the wok, add the ghee, when it’s hot add the chopped onion, ginger, and bell pepper.
Stir till the onions are limp and the bell pepper is a little brown here and there.
Add in the vegetables, the red chillies, coriander powder, garam masala powder,
And salt to taste. The vegetables should not be over cooked. Dish out
Garnishing.:
10 split almonds fried in ghee
10 cashew nuts fried in ghee
10 rasins fried in ghee
5 seedless red grapes sliced into halves
½ cup pineapple cubes.
Final Mix:
Take a large pot, and lay rice and vegetable masala on alternate layers. Then take 2 long spoons and carefully and slowly mix the rice and vegetables.Then garnish with fresh fruits, and nuts.