Recipe for Kashmiri Pulao


  • Cinnamon stick 1/2 inch piece
  • Cloves 5
  • Green cardamoms 5
  • Black cardamoms 5
  • Caraway seeds 1/2 tbsp
  • Ginger 1/2 inch piece
  • Turmeric powder 1/4 tbsp
  • Yogurt 1/2 cup
  • Kashmiri red chili powder 1 tbsp
  • Mutton 1/2 kg
  • Rice 2 cups
  • Onions 2 (sliced)
  • Sugar 1/2 tbsp
  • Salt 1 tsp
  • Oil 2 tbsp

Cooking Directions

Grind cinnamon, cloves, black and green cardamoms, caraway seeds.

Add ginger and turmeric, till fine and mix it with the yogurt and set aside.

Heat oil in a pan and saute the ground masala.

Set aside. In another pan heat oil and fry the sliced onion till golden brown.

Take out half of the fried onions and keep aside.

Add the mutton pieces and fry.

Add the masala and mix.

Now add salt and let the mutton cook with enough water till done.

Take out the mutton pieces and measure the gravy.

It should be almost double the quantity of rice.

If needed you can add boiling water.

Put the soaked rice in the mutton gravy along with the mutton and sugar and cook till the rice is done.

Garnish with fried onions and serve hot.

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