Kashmiri Pulao Recipe | Kashmiri Pulao

Kashmiri Pulao or Kashmiri Pulav is aromatic, sweet, mild, colorful pulao unlike any other pulao.  Kashmiri pulao is very easy to prepare with lot of variety and fruits variations, dry fruits are added generously in this kashmiri pulao which makes this unique. If you don't like your pulao to be on sweet side then just add less of fruits and fry fruits in this recipe and customize according to your preferences and need. Kashmiri pulao we can eat by self and doesn't really require any side dish or even a raita works great along.  But we can pair it with some paneer butter masala or even chole works good or if you prefer some chicken curry on side.

Seviyan Kheer | Semiya Payasam | Vermicelli Milk Pudding

 
Seviyan Kheer or semiya payasam is one sweet that I make often simply because it’s most easy, quick to make with yummy result.  Most of the time it’s the last minute in a hurry sweet touch during festivals when we busy with other elaborate cooking.  One of the most loved Indian dessert has to be seviyan I guess due to it’s rich, creamy taste and easy preparation and a must during Eid.  I have used here condensed milk to give this kheer creamy texture you can skip it if you wish.  As Eid and Seviyan goes hand in hand what better than posting Seviya recipe during Eid. Before moving over to my beloved recipe wishing all celebrating Eid-ul-Fitr Mubarak, for rest enjoy the holiday and the yummy food. 

Ingredients:

Seviyan/Semiya/Vermicelli - 1 Cup
Boiled Milk - 3 Cups 
Sugar - 1/2 Cup [ to taste]
Condensed Milk - 2 tbsp [optional]
Cardamom powder - 1/2 tps
Cashew Nuts - 6-7 [chopped]
Raisins - 1 tps
Ghee/Clasified Butter - 1 tsp [optional]



Method:

1. In a pan heat ghee, fry the cashews, raisins until golden brown in medium flame & keep aside OR dry roast the cashews in case of not using ghee.
2. In a same pan fry the seviyan/semiya until golden brown and keep aside OR dry roast the seviya in case of not using ghee.
3. Add boiled milk to seviyan and cook in medium flame until it starts to boil, add sugar, condensed milk and stir well to mix.
4. Cook for 3-4 mins until seviya gets soft on medium flame, add half of cashew, raisins, cardamom powder, give a gentle stir and off flame.
5. Garnish with remaining nuts.  Serve warm or cold.



Variations ~

~ You can cook semiya in water and then add milk, this way semiya doesn't get thicker very fast.
~ You can skip condensed milk if you wish.
~ Normally payasam tends to get thicker once it cools down, you may add boiled milk again and stir while serving.
~ Add few stands of saffron for richer kheer.
~ I used less than 1/2 cup of sugar, adjust sugar according to taste.

Other few recipes you can try for Eid Dawaat.

Starters/Drink
Aloo Tikki
Bada | Vada
Masala Vada
Sabudana Vada
Dahi Bhalle
Spring Rolls
Tandoori Chicken
Almond Pistachio Milk

Main Course
Bondi Raita
Aloo Raita
Palak Puri
Chole
Dum Aloo
Navratan Korma
Paneer Butter Masala
Chicken Masala
Chicken Rasa Curry
Chicken Cashew Masala
Matar Keema
Mughlai Mutton Masala
Prawn Masala
Matar Pulao

Desserts
Apple Rabdi
Badam Katli
Fruit Trifle Pudding

Bakes
Apple Compote Financiers
Mango Tutti Frutti Cake
Marmer Cake

Have a nice day ~~