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Kashmiri Pulao |
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Kashmiri Pulao |
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Pulao is always one of the most demanded culinary items, especially among them who live on vegetarian items. There are different types of Kashmiri Pulao, made in India. Kashmiri Pulao adds to the long list of Indian rice preparations that had already become quite popular. If you are a true foodie and have the inclination to taste something rich and delicious, then the Kashmiri Pulao will surely serve your mood. Kashmiri Pulao has a very tempting and colorful look, which actually depicts the very feel of rich Kashmiri food. Although it is not widely recognized as an authentic Kashmiri delicacy, yet it tops the list of Indian Vegetarian Dishes.
The secret behind the impeccable taste of Pulao and the delicate flavor is the combination of a good number of rich spices. In the Indian Recipe Categories, preparing Kashmiri Pulao is considered one of the toughest try.
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Some indispensable ingredients of Kashmiri Pulao includes, Long Grain (Basmati) Rice, sliced onion, Cinnamon, cardamom, cloves, turmeric powder, saffron (kesar), Milk, walnut, cashew, oils and other ingredients for adding taste to the recipe. These selected ingredients make the Pulao truly delectable. As it’s very well said by some food lover, that Kashmiri Pulao is “Heaven on plate”. This Indian Pulao is an indispensable part of Indian Recipe Categories.
Once you decided to know the authentic recipe of cooking Pulao, it will be better to start off with washing and soaking rice. As the rice should be left in water for quite some time while you can prepare other ingredients. After you fry onions and remove them, its time to fry whole spices and turmeric powder. The rice should be added over the mixture. Let the mixture cook for sometime. The process of preparing Kashmiri Pulao continues, as you add strands of saffron in little warm milk. Later, add hot water and mix the ingredients well. In the end, the delicious Kashmiri Pulao has to be garnished with fried onions and dry fruits and served hot. The best way to enrich the dish is to pay enough attention to its preparing process.
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