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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Monday, December 1, 2008

Kashmiri Pulao...


  • Almonds
  • Cashew nuts
  • Raisins
  • Cherries
  • Spices - Cinnamon, Cardamom, Nutmeg, Mace, Clove, Fennel Seeds, Green Fennel Seeds
  • Small chunks of sweet pineapple
  • Rose Water
  • Basmati rice - Cooked
  • Pure Ghee, Salt

Take a wok, add ghee. Once the ghee becomes hot, add the fennel seeds and the spices and fry till they become brown.
Then add the almonds, cherries, cashew nuts and raisins. Fry till the cashew nuts turn golden brown. Then add the rice, sprinkle little rose water and add the pine apple chunks and mix.
Serve hot with spicy korma.

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