Afsana’s Kashmiri Pulao (Pilaf)

    50 mins

    Kashmiri pulao as the name suggests originated in Kashmir, Pakistan. However, this recipe is widely used in the Bangladesh as the country was once part of Pakistan. It is interesting that even though geographical borders have been created after partition, the cultural and historical ties of Bangladesh and Pakistan still remains weaved in the present. This dish is cooked on special occasions, and is really easy to make. It can be served as a main dish with any sort of curry.

    Dhaka, Bangladesh
    2 people made this

    Serves: 5 

    • 2 cups of pulao rice
    • 1 cup of moong dal
    • 2 tablespoons of oil
    • 1 cup of sliced onions
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 2 cardamoms
    • 2 cinnamon sticks
    • Salt as needed
    • 2 cloves
    • 2 bay leaves
    • 6 cups of boiling hot water
    • 2 tablespoons of milk
    • 1 tablespoon of lemon extract
    • 1 teaspoon of sugar
    • 4 green chillies

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Set aside the washed pulao rice and dal so that the water filters out or dries off.
    2. Heat oil and fry the onions. Add the ginger and garlic pastes, cardamoms, cinnamon sticks, salt, cloves and bay leaves. Stir and fry for a bit.
    3. Add the pulao rice and dal to the spice mixture and fry well. Pour in 6 cups of boiling hot water, milk and lemon extract. Sprinkle the sugar and green chillies and stir for a while. Put the lid on for 25 minutes on medium heat.

    Serving suggestion

    Serve with egg, chicken, beef or fish curry.

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