Kashmiri Pulao

Name: Kashmiri Pulao
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 50 g apfel; 20 g Aprikosen; 300 g Basmatireis; 30 g Cashewkerne; 50 g Ghee; 30 g Granatapfelkerne; 15 g Ingwer-Knoblauch-Paste; 5 g kardamom; 10 g Koriander; 3 g Kreuzkümmelsamen; 1 g lorbeerblatt; 30 g Mandeln; 50 g Milch; 2 g nelke; 100 g Paneer; 20 g rosinen; 0.1 g Safran; 5 g salz; 2 g Sternanis; 50 g Trauben; 600 g Wasser; 3 g Zimtstange; 20 g zucker

🔥 618 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
50 g apfel
20 g Aprikosen
300 g Basmatireis
30 g Cashewkerne
50 g Ghee
30 g Granatapfelkerne
15 g Ingwer-Knoblauch-Paste
5 g kardamom
10 g Koriander
3 g Kreuzkümmelsamen
1 g lorbeerblatt
30 g Mandeln
50 g Milch
2 g nelke
100 g Paneer
20 g rosinen
0.1 g Safran
5 g salz
2 g Sternanis
50 g Trauben
600 g Wasser
3 g Zimtstange
20 g zucker

Hazırlanışı

Wash Basmati rice thoroughly under cold running water until the water runs clear. Soak the Basmati rice in fresh water for 30 minutes, then drain completely.

Warm the Milk slightly and add Saffron strands to it. Let the Saffron strands steep in the Milk and set aside.

Heat 20g of Ghee in a heavy-bottomed pot or pan over medium heat.

Kashmiri Pulao

Malzemeler

Hazırlanışı

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