Kashmiri polao Recipe

 

Ingredients:

➤ Two and a half cups of basmati rice, 

➤ 30 almonds,

➤ 40 almonds, 

➤ 40 raisins, 

➤ 3 onions (finely chopped), 

➤ 1 cup milk,

➤ Half a table spoon of salt, 

➤ A quarter teaspoon of sugar, 

➤ 2 teaspoons of rose water, 

➤ 2 teaspoons of keora water, 

➤ Saffron (saffron) half a teaspoon, 

➤ Ginger powder and a half teaspoons, 

➤ Carrots (cut into thin and small cubes) soy cup, 

➤ Ghee and a half tablespoons, 

➤ Oil two and a half tablespoons, 

➤ Pomegranate seeds soy cup, 

➤ Apple pulp 1, 

➤ Pineapple 1 cup, 

➤ Half a cup of other dried fruit. 

For frying:

Two and a half tablespoons of ghee, 3 pieces of cinnamon (1 inch), 3 small cardamoms, 2 cloves, 2 bay leaves.

Method:

Wash the rice and soak it in lukewarm water for 30 minutes. Soak saffron in keora and rose water. Heat ghee in a pan and fry almonds and almonds (almonds). If you want, you can cut the nuts into 3 or 4 pieces. When the raisins are slightly swollen, add ghee and keep aside. Heat oil in this pan and fry the onion slices on medium heat till light golden. To fry in ghee and oil, stir in ghee, cinnamon, small cardamom, cloves and bay leaves and fry for a while more with carrot paste. Stir in the milk, two and a half cups of water and ginger powder and mix the rice with saffron and salt soaked in keora and rose water. Now cover over medium heat. When the water becomes equal to the rice, reduce the heat completely and cover it for a while more. After 3 or 4 minutes or when the rice is 80 to 90 percent, open the lid, shake gently with the grains of barista, fried almonds, raisins and 1 cup and cover with dry fruits on low heat for 10 minutes. Then open the lid, sprinkle pineapple and apple chips on top and cover. After 10 minutes, turn off the oven and simmer for 15 minutes.