HOME
ABOUT US
Our Brand
MUGHLAI PASAND
GOLDEN LABEL
LET'S COOK
Vegetable Pulao
Sweet Kesar Rice
Kashmiri Pulao
Peas Pulao Rice
Hyderabadi Biryani
Fried Rice
Navratna Pulao
Chilled Yogurt Rice
Tomato Coconut Pulao
Infrastructure
CONTACT US
HOME
ABOUT US
Our Brand
Open menu
MUGHLAI PASAND
GOLDEN LABEL
LET’S COOK
Open menu
Vegetable Pulao
Sweet Kesar Rice
Kashmiri Pulao
Peas Pulao Rice
Hyderabadi Biryani
Fried Rice
Navratna Pulao
Chilled Yogurt Rice
Tomato Coconut Pulao
Infrastructure
CONTACT US
Categories
Kashmiri
Pulao
INGREDIENTS
½ kg basmati rice
2 small bunches of mint leave
2 bay leave
5g cardamoms
A small piece of nutmeg
60g ghee
¼ g saffron, 25g cashew nuts, 20g kiss miss, 25g tuti fruit, 25g cherries, 4 green chilies
½ cup milk
Salt to taste
METHOD
Wash the rice and soak in water for 20 minutes
Boil water in a vessel , add mint leaves, nutmeg, bay leaves for 20-30 minutes, take only water and keep aside.
Heat ghee in a pan , fry the chopped green chillies and rice for few minute.
Now add the above boiled water to the rice, salt and cook until the rice is done.
Soak the saffron in milk for 1 hour, and add this milk to the rice.
Heat the remaining ghee in another pan, fry the cashew nuts, kiss miss and add to the rice
Mix the rice well before serving and add chopped dry fruits, if desired
Product Enquiry
Name
*
Email
*
Subject
*
Mobile Number
*
Enquiry
*
Send!
X
Product Enquiry
Name
*
Email
*
Subject
*
Mobile Number
*
Enquiry
*
Send!
X
