Kashmiri Pulao
Let the authentic taste of Kashmiri Pulao transport you in the lands and culture of Kashmir. Only with the magic of National Pulao Mix!
I Made It
- Hard
- 55 Mins
- 2-4 People
Ingredients
- Ghee ½ cup
- National Ginger Garlic Paste 1 tbsp
- Green Chilies 4-6
- Basmati Rice 2 cups
- Almonds 20 gms
- Pistachios 20 gms
- Walnuts 20 gms
Meatballs:
- Ground Beef ¼ kg
- Chopped Onion ½ cup
- Chopped Green Chilies 5-6
- National Salt 1 tsp
- Yogurt 1 tbsp
- National Corn Flour 1 tbsp
- Chopped Coriander 4 tbsp
- Chopped Ginger 1.5 tbsp
For beef stock:
- Water 1 liter
- National Pulao Mix ½ packet
- Beef Bones ¼ kg
- Onion 1 whole
- Garlic Cloves 5-6
- Fennel Seeds 1 tbsps
- Ginger 2 small
Directions
For Meatballs:
- In a bowl, add ground beef, chopped onion, chopped green chilies, National Salt, National Corn Flour, yogurt, chopped coriander, chopped ginger and mix them together.
- Make meat balls out of it.
For Pulao:
- For Beef Stock: Bring the water to boiling point, add beef bones, whole onion, garlic cloves, ginger, fennel seeds, National Pulao Mix and cook for 2 hours straight on low flame. Now strain the stock and save it.
- In a pan, heat ghee and add National Ginger Garlic Paste, sauté for half a minute. Now add green chilies cracked, beef stock and let it boil.
- Add the meat balls and cook them for 4-6 minutes. Now add the rice and cook them on medium flame.
- Turn the flame to low and simmer for 10 mins.
- When ready, roast the almonds, pistachios, and walnuts in 1 tsp ghee and add as topping on the rice.
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