Kashmiri Style Mutton Pulav Recipe: 60 Photos
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FAQ
Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. Generally, a pulao is rice that is flavored with various spices, then bulked up with the addition of vegetables, nuts or even meats.
Cooking Method: Pulao is cooked by boiling rice in a seasoned broth. Biryani is cooked by layering cooked rice with meat or vegetables and a flavorful sauce. Spices: Pulao is typically made with fewer spices compared to Biryani.
Yakhni pulao is different from traditional Biryani. As in Biryani the layering of meat gravy is done with rice, whereas in Yakhni Pulao rice and prepared meat yakhni are boiled together to attain the flavors.
What to Serve with Mutton Pulao. For me, the only essential side is a cooling bowl of cucumber raita, mint raita, or plain yogurt. Dahi Bhalle would also pair well if serving to guests. To add freshness & crunch, try Kachumber Salad, or fresh, crunchy vegetables chopped up with a bit of salt, pepper, and lemon juice.
The Spices That Make Kashmiri Food Special
- Saffron (Kesar) Saffron, the golden spice, is the pride of Kashmir. ...
- Kashmiri Red Chilli Powder (Kashmiri Lal Mirch) ...
- Dry Ginger Powder (Saunth) ...
- Fennel Powder (Saunf) ...
- Asafoetida (Hing) ...
- Cloves (Laung) ...
- Cinnamon (Dalchini) ...
- Cardamom (Elaichi)