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Kashmiri Pulao Recipe

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Ingredients for Kashmiri Pulao Recipe in English

* Basmati Rice – 1 Cup (200gm)
* Ghee – 2 Tsp
* Green coriander – 2-3 tablespoons (finely chopped)
* Green Chilli – 2
* Ginger – 1 inch piece
* Garlic Paste – 1 Tsp
* Raisins – 3 Tsp
* Cashews – 4
* Almond – 6
* Pista – 10
* Fennel Powder – 1 Tsp
* Salt – According To Taste
* Kashmiri Red Chilli Powder – ¼ Tsp
* Cumin Seeds – 1/2 Tsp
* Large cardamom – 2
* Cinnamon – 1 inch
* Clove – 4
* Black pepper – 8
* Sharp Leaf – 2

How to Make Kashmiri Pulao Recipe in English

* Wash the rice thoroughly and soak it in water for half an hour and then remove excess water and remove it.

* Cut into an almond 6 pieces according to length and cut a cashew for 4 pieces, prepare the pista finely cut into length, break the stem of the raisins and wipe it with a clean cloth.

* After ghee is warmed, add roasted cumin seeds,roasted cumin, after adding roasted spices, and sharp leaves, lightly fry them. Now add chopped ginger girlicpaste, green chilli and dry fruit and fry it. After roasting all the ingredients and having a good smell, add the fennel powder, rice, salt and red chilli powder and fry them for 2 minutes, mixing well.

* Now add 2 cups of water to the rice and mix it and cover them on low flame for 5 minutes and check and run well, let it cook for 5 minutes again, and run well, cover again Let it cook for 3 minutes and check the rice, rice is cooked, let it stop the gas and let the rice cover for 10-15 minutes and then remove the casserole in a bowl or plate.

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