Kashmiri Pulao has an unforgettable taste that differentiates it from other Pulao made in other parts of world. This rice delicacy is made using some easily available ingredients. It’s a fusion of mild spices and rich dry fruits glazed in ghee.
Ingredients used
• Mutton=half kg
• Green Cardamon (sabzilaichi)=6
• Black cardamon (badiilaichi)=3
• Clove (longe)=4
• Black pepper (kali mirch)=9 to 10
• Cinnamon (dalchini)=2 sticks
• Fennel seeds (saunf)= 5 tablespoon
• Salt
• 2 large size onion
• 7 to 8 garlic cloves
• 1 liter of water
• 3 to 4 tablespoon ghee
• 1 teaspoon cummin seeds(zeera)
• Thin Coconut slices (naryal)
• Almond (badaam)
• Cashew nuts (kaaju)
• Raisins (kishmish)
• Half kg basmati rice
Method
• In a pressure cooker add Mutton and water, let it boil and discard the impurities.
• Now add all the spices mentioned above for mutton Yakhni (MaazRass), close the lid and cook until Mutton become sender enough.
• Let all the pressure release and open the lid. Take all Mutton pieces and keep them aside, similarly keep this mutoon stock (seeved) separate as well.
• Now in a pot, add Ghee and add all dry fruits and roast on medium flame. Now add Mutton pieces to it and fry it well.
• Add washed basmati rice and mutton stock and cook it on high flame until the mutton stock will reduce to minimum. Now cook on Sim for 10 to 15 minutes and turn the flame off.
• Mutton wazwan pulao is ready. Serve hot with wazwan walnut chutney. Enjoy this dish with your family and friends.
