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Thursday, 30 October 2014

Kashmiri Pulav

A tasty Pulav which has slight sweetness and lots of flavours in it. Fruits and nuts added in this pulav takes the entire dish to a totally another level.

When I thought to make this dish, I was wondering how the fruits added in it will complement the dish. But when everything came together, it amazingly complemented each other and it was YUM!!!

Try it out friends, its really different from our day to day normal pulav.


2 cups Basmati Rice (soaked for 30 minutes)
3 Cloves
1 Bay leaf
1 inch Cinnamon stick
2 tsp Fennel powder
1 tsp Dry ginger powder
3 Cardamoms
2 Black Cardamom
Salt to taste
3 tbsp Oil or Ghee
4 cups Water
1 pinch Saffron

1 Onion (large, thinly sliced)
3 tbsp Cashew nuts
3 tbsp Almonds
3 tbsp Raisins
½ cup Grapes
½ cup Pomegranate kernels
Oil for frying onion
Ghee for frying dry nuts and raisins


  • Heat oil in a kadai and deep fry the onion till it becomes golden brown colour. Transfer it onto a tissue paper. Keep it aside.
  • Heat ghee in a kadai and fry nuts and raisins till golden colour. Once done, transfer them onto a plate. Keep aside.
  • Heat ghee or oil in a pressure cooker. Once it is hot, add cloves, green cardamom, black cardamom and bay leaf. When aroma comes out from it, add fennel powder and dry ginger powder. Mix well and add the soaked basmati rice. Saute for 1 minute and add saffron. Mix well.
  • Add water and salt. Mix well and when the water starts to bubble, keep it in low flame. Put the lid on with the whistle and let it cook for 10 minutes. Make sure that the cooker should not release any steam ie. it should not whistle.
  • Turn off the flame and allow the steam to escape on its own.
  • Take off the lid and puff up the rice. Add the fried nuts and raisins. Mix gently and serve it hot by garnishing with sliced grapes, pomegranate kernels and fried onion.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

Thanks for visiting
Happy Cooking!!