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  1. #1
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    Dec 2009


    Default Kashmiri Fried Rice

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    500gms Long Grain (Basmati) Rice
    100gms Onion sliced vertically
    5gms Cinnamon (dalchini)
    5gms cardamom (Elaichi)
    5gms cloves
    a pinch of turmeric powder
    1gm saffron (kesar)
    10 ml Milk
    20gms walnut
    20gms cashew nut
    1litre water
    50gms oil
    salt to taste


    Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and salt. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
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