Today we bring this pulao rice with vegetables, spices, and nuts … A very simple recipe from our supplier Sorribas that you will love. You will tell me!
Sometimes you get home and you’re not sure which easy and simple side dish to prepare for dinner, right? With this recipe typical of Indian cuisine, you will learn how to make the tasty Pulao Kashmiri, an ideal garnish for the simple, quick and delicious.
In less than 20 minutes this delicious recipe from Pulao Kashmiri will be ready. And it is that this type of recipes are those that we need who have so little time that we eat raw broccoli for that of not cooking it.
The basmati rice is spectacularly aromatic, and when part of your dishes several times a month, you’ll end up falling in love, if you’re not already. In My Vegan Goat, this small vegan shop in Madrid is, along with brown rice, the star of the rice. To prepare this recipe Pulao Kashmiri reaches out to the grocer and takes those nuts that are never missing in the cupboard: nuts, almonds, and cashews. In addition, a touch of cinnamon will be the mystery for which the guests at your table will ask you: but what does it have that is so good?
Remember that for this recipe Pulao Kashmiri with basmati rice is so good, you should cook basmati rice with just water, only twice the volume of rice. And at the medium-low fire!
If you want to become an expert in Asian cuisine, this is one of the recipes you must master. So, what are you waiting for? Take it and prepare it!
Pulao rice To the mess
4 Basmati rice coffee cups
6 Water cups
1 clove of garlic
1 teaspoon of curry
1/2 teaspoon of cinnamon
1 pinch of saffron
1/2 cup of raw cashew
1/4 cup of sultanas raisins Biogra
3 spoons of olive oil
salt and pepper
Put the water to heat and reserve.
In a paella or saucepan pour the oil and heat, add the finely chopped onion and
once the onion is browned add the chopped garlic, sultanas and cashews,
stir a couple of minutes and add the curry and cinnamon, then introduce the
basmati rice and stir another couple of minutes, add the saffron, water,
salt and pepper and rectify. Simmer for 20 minutes, serve with
chopped parsley on top.
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