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Before you jump to Kashmir pulao recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons for this. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. There are more and more campaigns to try to get us to follow a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. In reality, though, simply making some minor changes can positively impact everyday eating habits.
These better food options can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. It is also a good source of Vitamin E which has a lot of benefits and is also great for your skin. If you currently are consuming lots of fresh fruits and leafy greens, you may want to think about where you’re buying them and if it’s the best source. If at all possible, buy organic produce that has not been sprayed with poisonous chemicals. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier because you will be able to buy the fruit when it is the freshest and ripest.
Therefore, it should be quite obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to kashmir pulao recipe. To cook kashmir pulao you only need 20 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Kashmir pulao:
- Use 1 tbsp ghee / clarified butter
- You need 10 cashews / kaju halved
- Prepare 3 tbsp raisins / dry grapes
- Take 15 pistachios / pista
- Prepare 1 tsp jeera / cumin seeds
- Take 1 medium sized bay leaf / tej patta
- Take 2 pods cardamom / elachi
- Provide 1 inch cinnamon stick / dalchini
- Provide 1/2 tsp pepper / kali mirch
- Get 5 cloves/ lavang
- Prepare 1/2 tsp fennel seeds / saunf
- Prepare 1 medium sized onions thinly sliced
- Use 1 green chilli slit lengthwise
- Provide to taste salt
- Use 1 tsp ginger-garlic paste / adrak-lasun paste
- Prepare 1/2 tsp kashmiri red chili powder / lal mirch powder
- Provide 1 cup basmati rice soaked for 30 minutes
- Provide 1 1/2 cups water
- You need 2 tbsp saffron milk
- Provide 2 tbsp coriander leaves, chopped
Instructions to make Kashmir pulao:
- Firstly, in a pressure cooker add ghee and allow to melt. - further add cashews, raisins and pistas. - saute on low flame till they turn aromatic. keep aside.
- Further add all spices and saute till the spices turn aromatic. - additonally add onions, green chilli and ginger-garlic paste. - saute till the onions turn slightly golden brown.
- Furthermore, add chili powder and salt. - saute on low flame till the spices are cooked well. - now add soaked basmati rice for 30 minutes.
- Add 1.5 cups water and give a good stir. - also add saffron milk and fried dry fruits and mix gently. - pressure cook for 2 whistles on medium flame.finally, serve kashmiri pulao.
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