Kashmiri Pulao

STANDARD RECIPE CARD

Name of Dish:

Kashmiri Pulao

Preparation Time:

20 minutes

Served with:

Cooking Time :

60 minutes

Portion Size :

No. of Portion :

4

Garnish :

green coriander

Colour:

Ref. Book :

Professional Chef – Arvind Saraswat, page

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Basmati Rice

600 gm

1

Pick, wash and soak rice for 30 minutes.

2

Ghee

100 gm

2

Heat ghee in patila; fry the dry fruits very lightly and remove aside.

3

Onion

200 gm

3

Crackle the WGM in the same fat, add sliced onions and fry till light brown .

4

Ast. Dry fruits

50 gm

4

Remove half of the onions and keep aside for garnish.

5

Fruit Cocktail

200 gm

5

Drain rice and add to the patila, saute for few minutes.

6

Saffron

a pinch

6

Add hot water (600 ml) to rice and bring to boil. Cook slowly in covered pan.

7

WGM - Clove

5

7

When water is absorbed, stir in half dry fruits and half of the fruit cocktails into

8

Green cardamom

5

the pulao.

9

Black cardamom

1

8

Mix it up and cover it securely to retain the steam. Cook in slow DUM for 10

10

Cinnamon stick

1”

minutes.

11

Bay leaf

1

9

Serve hot garnished with fried onions, fried dry fruits, fruit cocktails and some

12

Mace

A pinch

saffron which is dissolved in milk.

13

Salt

5 gm

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina