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Recipes >> Rice, Biryani, Pulao Recipes > Kashmiri Pulao by Chef Zubaida Tariq

Kashmiri Pulao

Kashmiri Pulao
Prep Time
30 Mins
Cook Time

45 Mins

4 - 5
Kashmiri Pulao is a very fancy pulao with koftas and is loaded with fruits and dry fruits. This kashmiri cuisine delicacy, is very aromatic and has a delectable flavor. Try out the most classic Kashmiri Pulao recipe.
Viewed: 21969
Source:  Chef Zubaida Tariq
6 Ratings
3 out of 5 stars
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  • Koftay 1kg (beef)
  • Rice 2 ½ cup
  • Raisin 1 cup
  • Almond 15 to 20
  • Onion 4
  • Ginger garlic paste 1 tbsp
  • Green chili 4
  • Green cardamom 3 - 4
  • Yogurt 1 cup
  • Black cumin 1 tsp
  • Lemon 2
  • Salt to taste
  • Oil 1 cup
  • For stock:
  • Water 3 cup
  • Aniseed 1 tbsp
  • Whole coriander 1 tbsp
  • Onion 1
  • Garlic 1 bunch
  • Ginger 1 inch
  • Salt as required

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Cooking Directions

  1. For stock take a pan add water, aniseed, whole coriander, onion, garlic, ginger and salt into pan to boil and take out water in a bowl.

  2. Heat up oil in a pan and fry onion till it golden brown.

  3. Remove half of fried onion.

  4. In remaining half dad yogurt with cardamom, black cumin, green chili, half of raisin and almond, cook for 5 minutes.

  5. Then add stock and when it starts boiling add rice in it.

  6. Now shallow fry ready made koftay.

  7. When all water dry in pan, covered it with lid and leave to cook on low flame.

  8. For serving, first place layer of rice then place koftay, onion, almond and raisins from top.

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