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Fruity Kashmiri Pulao Recipe
|Basmati rice||1 Cup (16 tbs), washed and soaked in water for 30 minutes|
|Desi ghee||4 Teaspoon (Clarified Butter)|
|Black cumin||1⁄2 Teaspoon (Shahjeera)|
|Cinnamon stick||1 , broken|
|Chopped onion||1 Cup (16 tbs)|
|Chopped garlic||6 Clove (30 gm)|
|Chopped green chili||1 Cup (16 tbs)|
|Mixed fruit||1 Cup (16 tbs), liquid and fruit separated|
|Hot water||2 Cup (32 tbs)|
|Mangoes||4 , pulped|
|Blanched slivered almonds||50 Gram|
|Seedless raisins||50 Gram|
Serving size: Complete recipe
Calories 2045 Calories from Fat 434
% Daily Value*
Total Fat 48 g74.5%
Saturated Fat 15 g74.8%
Trans Fat 0 g
Cholesterol 53.6 mg
Sodium 2027.2 mg84.5%
Total Carbohydrates 393 g130.9%
Dietary Fiber 34.3 g137.2%
Sugars 175.3 g
Protein 38 g77%
Vitamin A 170% Vitamin C 1067.2%
Calcium 48.4% Iron 51.8%
*Based on a 2000 Calorie diet
Add onion, garlic and chilli and fry until onion turns golden.
Mix in the rice and salt and stir for a minute.
Add water and 1 cup liquid from the fruit.
Bring to the boil and simmer for about 20 minutes until the rice is tender.
Mix in the fruit.
Press the rice in the mould.
Unmould in a platter and surround the rice with mango pulp.
Sprinkle almonds and raisins on the rice.