Sunday, June 25, 2006

'tandoori' chicken and pulao

Kashmiri/saffron pulao
  • Soak saffron in hot milk.
  • Sautee almonds and raisins in ghee, remove with slotted spoon.
  • In the same pan, add cumin seed, clove, bay leaf, cardamom, cassia, sliced onions -fry till browned. Add a little 'everest' brand pulav masala.
  • Mix in cooked basmati rice, add sufficient salt.
  • Cook a few mins till thoroughly mixed and heated and milk is absorbed.
  • Garnish with maraschino cherry halves or pineapple.


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