Kishmish Pulao Recipe - Yummy Traditional

Kishmish Pulao Recipe

kishmish-pulao-recipe-with-step-by-step-photos


Kishmish Pulao | Flavored Rice is a quite wonderful aromatic, flavored and tasteful pulao, it is prepared with basmati rice, pure ghee along with some whole spices, almonds, and raisins_At the time of simmering is sprinkled fried brown onions, kewra essence these ingredients make them flavorful and aromatic pulao, this pulao goes well with mutton korma or chicken korma
Although I made chicken shorba with this kishmish pulao, this curry also good with this pulao
                
kishmish-pulao-recipe

Kishmish pulao is my own family version that was  cooked at events like eid or any other events
Personally, I like to have it with raita or kabab by using the same method can variations in pulao such as add boiled peas, mutton or chicken, these ingredients can more enhance the taste, Also you can check out veggie pulao or matar pulao on my blog, so let’s begin with step by step photos…..
Tips:
  1. Long grain basmati rice is the perfect choice for making any type of pulao
  2. Adding almonds and raisins along with can be added cashew nut also
  3. Determine the water ratio in rice depends on soaked rice
  4. One cup water is enough for 1 cup properly soaked rice,1 ½ cup water for 1 cup un soak rice
  5. To enhance the taste can be added boiled chicken or mutton
  6. As well as cook rice in stock will make more delicious pulao
                         



Preparation of making pulao:
To prepare this recipe first rinse and soak the rice in water for an hour
                  
soak-the-rice-in-water


Take all ingredients 
        
chop-the-onion-slices

And prepare them all


Heat the water and soak the almonds for 5 minutes then remove the skin of almonds, cut into half set aside 
                           
remove-the-skin-of-almonds


Cooking pulao:
Heat the ghee then add onion slices and fry until crispy golden brown
Take them out on a plate set aside

                     
fry-the-onion-slices


Now add all whole spices and dry fruits together, Fry them on low flame for a minute
                               
fry-whole-spices-and-dry-fruits


Then add water along with salt_Bring it to boil 

                      
bring-the-water-to-boil


Then add soaked rice, Stir to mix up well, Let it cook on medium-high heat until the water dries out
                           
cook-the-rice


Once tiny holes appear on top of rice_Reduce the heat
                
once-tiny-holes-appears-on-rice-reduce-the-heat


And sprinkle kewra essence and brown onion, Allow to simmer it around 2-3 minutes on very low flame
                 
sprinkle-brown-onion-and-kewra-essence


Kishmish pulao is done, let it a bit cool down for 10 minutes, Then Fluff up the rice and transfer to the serving plate
                   
kishmish-pulao-is-done

Kishmish pulao is served with chicken curry or korma along with mixed veg raita
           

kishmish-pulao-is-served-korma-or-raita






Kishmish Pulao is a quite wonderful aromatic, flavored and tasteful pulao, it is prepared with basmati rice, pure ghee along with some whole spices, almonds and raisins...

Ingredients:
  1. 3 cups, basmati rice long grain soaked for an hour
  2. 100 ml, pure ghee/basmati ghee
  3. 1 large-sized, onion slices
  4. 3 cups, water boiled and hot
  5. Salt to taste
Whole spices:
  1. 1 tbsp, raisins
  2. 1 tbsp, almonds
  3. 1 big, bay leaf
  4. ½ tsp, black cumin
  5. ½ tsp, black peppercorn
  6. ½ inch stick, cinnamon stick
  7. 3 pods, green cardamom
  8. 4 pcs, cloves
  9. 3-4 drops, kewra essence
How to make the pulao?

Preparation of making kishmish pulao:
  1. To prepare this recipe first rinse and soak the rice in water for an hour
  2. Chop the onion slices       
  3. Heat the water and soak the almonds for 5 minutes then remove the skin of almonds, cut into half set aside
Instructions:
  1. Heat the ghee then add onion slices and fry until crispy golden brown
  2. Take them out on a plate set aside
  3. Now add all whole spices bay leaf, black peppercorn,cinnamon,cloves,green cardamom,black cumin,almonds and raisins
  4. Fry them on low flame for a minute
  5. Then add water along with salt
  6. Bring it to boil then add soaked rice
  7. Stir to mix up well
  8. Let it cook on medium-high heat until the water dries out
  9. Once tiny holes appear on top of rice
  10. Reduce the heat and sprinkle kewra essence and brown onion
  11. Allow to simmer it for around 2-3 minutes on very low flame
  12. Kishmish pulao is done, let it a bit cool down for 10 minutes then
  13. Fluff up the rice and transfer to the serving plate
  14. Kishmish pulao is served with chicken curry or korma along with mixed veg raita
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