Ingredient:
Long Grain (Basmati) Rice 500gms
Onion sliced vertically 100gms
Cinnamon (dalchini) 5gms
Cardamom (Elaichi) 5gms
Cloves 5gms
A pinch of turmeric powder
Saffron (kesar) 1gm
Milk 10 ml
Walnut 20gms
Cashew nut 20gms
Water 1litre
Oil 50gms
Salt to taste
PREPARATION:
* Wash and soak rice.
* Heat oil and fry onions till golden brown and remove.
* Fry whole spices, turmeric powder, add rice and sauté.
* Add half-saffron dissolved in little warm milk.
* Add hot water and mix well.
* Cook a little. Finish with remaining saffron and cook till grains are separated and done.
* Garnish kashmiri pulao with fried onions, walnuts & cashew nuts
INSTANT ONION RICE
Ingredients:
big onions - 4nos
cardamom (elakai)- 2 nos
cup rice - 1nos
chilly powder - 1/2 tsp
salt to taste
mustard for seasoning
PREPARATION
* Heat the pressure pan and then pour oil
* Season it with mustard seeds and add onions
* Fry till it becomes transparent in colour.
* Then add elaichi ,chilly powder,salt
* Rice with two glass of water
* Keep it for boiling for fifteen minutes.
* once the rice boils serve it hot with aaloo fry.
BRINJAL RICE:
Ingredients:
Plain rice 3 cups
Mustard seeds 1 1/2 tsp
Afew curry leaves
Vegetable oil 3 tsp
Eggplant (brinjals) 3 cups
Finely sliced green chillies 3 tsp.
Salt to taste
Turmeric powder 1 tsp
Lemon juice 3 tsp
PREPARATION
* Boil rice and keep aside.
* In a large pan fry the mustard seeds, curry leaves
* Add the eggplant (brinjal) and green chillies. Stir on low flame, cover
* cook for 10 minutes.
* Add salt and turmeric powder cook for another 5 minutes.
* Remove from fire and add lemon juice stir well and mix with the rice.
* Stir gently allowing each grain to coat.
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