Kashmiri Pulao
By admin
Instructions
1
Saute the whole spices and cumin in ghee until fragrant.
2
Add onion and cook to light gold, then ginger-garlic and chillies.
3
Tip in the vegetables or main and toss 2-3 minutes.
4
Add drained rice, salt and water; bring to a boil.
5
Cover and cook on low 12-14 minutes; rest 5 minutes off heat.
6
Fluff with a fork, scatter herbs and serve with raita.
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