Many of us can cook ordinary rice, so today you will have 'Kashmiri Polao' recipe for you. Let us see the ingredients and methods of cooking Kashmiri rice.
Necessary materials:
(1 cup = 250 ml)
2 cups basmati rice (soaked in water for 30 minutes)
1 inch vertical
1 teaspoon shahzira
1 bay leaf
3 cloves
2-3 icicles
1/2 teaspoon dried ginger powder or ginger paste
1 teaspoon of five pounds
2 pinch jafaran
2 tablespoons oil or ghee
4 to 4 cups of water
Salt quantity
To serve:
1 medium size onion cut, sliced
10-12 cashewnuts
10-12 am
10-12 walnuts
2 tablespoon oil
Method
Heat oil or ghee in a deep pan. Add medium-frying dalini, shahjira, baypata, cloves, cardamom and curl. Now reduce the garnish and add ginger and five powders powder. Pour the rice in it. Then add saffron and rub it again. Now add water and salt, stir and cover the pan well. Allow the whole water to be cooked until it is absorbed, and at the same time you prepare the appliance equipment.
To prepare the equipment, prepare two tablespoons of oil in a frying pan, heat the onion and a pinch of salt with a salt. Take the onion brown and crispi and tissue paper. Sprinkle it once in the oil, until cashew nuts, almonds, walnut crisps.
When the pods are cooked, take them out and serve them with berusta and dried fruits. Hot hot Kashmiri polao.