Indian Recipes
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Ingredients
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| 1 |
Basmati rice , long grain |
2 cups |
| 2 |
Onions, thinly sliced |
2 |
| 3 |
Saffron, soaked in milk |
few strands |
| 4 |
Milk |
1 cup |
| 5 |
Salt |
to taste |
| 6 |
Cashew nuts |
10-12 |
| 7 |
Cloves |
5 |
| 8 |
Black cardamom, slightly crushed |
2 |
| 9 |
Cinnamon |
1 small stick |
| 10 |
Walnuts, chopped |
2 tablespoons |
| 11 |
Turmeric powder |
a pinch |
| 12 |
Oil or ghee (clarified butter) |
4 tablespoons |
| 13 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Wash rice well, drain and set aside.
Heat oil in a pan, add onions and fry until golden-brown, drain and set aside. Into the same pan add cumin seeds, cloves, cinnamon and cardamom and let them splutter. Now add turmeric powder, stir, then add rice and toast for 5-7 minutes until light brown. Now add saffron and milk, salt with 3 cups of water, bring to a boil, cover and cook over low heat until done. Garnish it with chopped coriander and dry fruits and serve.
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| Servings - 3-4 |
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| Introduction
of the dish |
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Kashmiri recipes, like mughlai recipes are famous for its richness and spiciness. It is full of unique flavors and aromas.
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| Served
With... |
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Any course
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