Kashmiri Pulao; My Guest #4...JAY
Hi and good day to everyone who stopped by my space. Hope your day is filled with lots of love, laughter and kindness.
I'm simply overwhelmed with the response I'm getting for my event, Guest Posting @ Love2cook Malaysia. Bloggers are really sweet to participate without any hesitation, thus making the friendship bond even greater. Feels so lucky to have them here as my guests ;)
Today, I'm so thrilled and honoured to have Ms Jay on board as my lovely guest. When I dropped her a mail to be my guest, I did expect a delay in reply from her because she's one busy blogger who'd regularly updates her page with lots of information, recipes and amazing pictures.
But to my surprise, Jay replied me with a YES! How sweet she is! She is a well known foodie among the food bloggers and her simplicity amazed me. I'm in total love with her food variation and pictorial recipes. Although she is one popular figure in Bloggywood, I really admire her down to earth personality. Glad I've known Jay after few months of my entry into the blogging world. And I still remember the first question I shot to her..."What is Jaggery?"...lol!
I'm gonna let you wait any longer, come, meet my lovely guest today...Jay, who blogs her culinary magics at Tasty Appetite.
Over to Jay now...with her delicious Kashmiri Pulao!
** Hello lovely friends!!
I’m Jay and I blog over at “Tasty Appetite“. I’m absolutely delighted to be featured as a guest blogger over here today !!
When Sri, my favorite & superhumanly talented blogger asked me to make a guest post for her event last week, I was really excited. I just love Sri’s exquisite photos, and her recipe presentation, which is truly lovely. She makes everything so beautiful & tasty too !
Thank you, Sri, for having me on your blog. My privilege entirely.
I was born and brought up in Chennai, Tamil Nadu. Basically, I am a lecturer at college but for now a home maker. Currently blogging has become my passion & I am enjoying it very much. My family is very happy to taste my creations !!! Another good thing is that I meet people with similar interests through blogging and now I have a great group of friends.
Today, I’ll be sharing with all of you one of the very rich & attractive Kashmiri Pulao recipe. This is a very fancy pulav / mixed rice from the Northern Indian state of Kashmir “Paradise On Earth “. Kashmir Cuisine is famous for spices , nuts and dried fruits.
This tempting pulav is packed with spices, golden roasted cashew nuts & raisins and tastes mild & sweet. It is also a very healthy option for kids. Addition of pomegranate seeds looks so cute and add so much elegance to this flavorful pulav. It pairs up perfect with any spicy gravy.
Make delicious Kashmiri Pulao with this authentic recipe & Enjoy..!
by Jay, Tasty Appetite
· Basmati Rice - 1 ½ cups
· Saffron strands - ¼ tsp
· Milk - ½ cup
· Water - 2 cups
· Ghee or butter - 2 to 3 tbsp
· Cashew - 6 to 8
· Raisins - 10
· Cardamom - 2 pods
· Cinnamon - 2
· Mace / Javitri - 1
· Cloves - 2 to 3
· Sugar - ½ tsp
· Onion slices - 3 to 4 tbsp
· Pomegranate seeds - 2 to 3 tbsp
· Salt to taste
1. Wash and soak the Basmati rice for 5 to 10 mins.
2. Soak the strands of saffron in milk, until the milk turns light orange.
3. Heat a small pan and add 1 tbsp ghee to it.
4. Roast cashew and raisins to golden.
5. Strain the soaked rice and keep the water aside.
6. In a large wide pan, heat ghee or butter.
7. Add the whole spices, cardamom, cinnamon, mace and cloves.
8. Add sugar and sauté for a minute in low medium flame.
9. Add the soaked rice and sauté further.
10.Stir very carefully , so as not to break up the rice grains.
11.Now add the water and saffron milk to the rice.
12.Add salt and pressure cook this in a medium flame.
13.Once done, fluff the rice gently, without mashing up the grains. This helps in uniform mixing of saffron color and flavorings.
14.Thinly slice the onions and fry them till golden brown and crisp in low flame.
15.Add the roasted onion slices, cashew nuts & raisins to the Pulao.
16.Mix in very gently.
17.Garnish with pomegranate seeds.
18.Lipsmacking Kashmiri Pulao is ready.
19.Serve with any spicy gravy & raitha of your choice.
· You may also add fresh paneer in the pulao.
· Also slices of pine apple and grapes, can be added for garnishing.
Once again thank you so much Sri, for this wonderful oppurtunity and I hope you all enjoyed this colorful & healthy Pulao.
Have a lovely day !Jay
Isn't this gorgeous??? Ooooooh yummilicious ;)
Heartfelt thank you for accepting my invitation to guest post at my space, dear friend! I became speechless when I saw your scrumptious pulao pictures. Pomegranate is my favourite and just loved your pulao. Superb recipe and photos as usual. Hats off to you for your effort and patience in making a special treat for us today.
Also, thank you for those lovely words about me and my blog. Am flying really high! :)
God bless your kindness.
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