Godrej Sahi Shuruaat Cook Book

Quinoa Kashmiri Pulao Corporate Chef - The Appetite Momos Chef Godrej Rice Bran Oil - 2 tbsp Shahi Jeera - ½ tsp Green Cardamom (Crushed) - 2 Black Cardamom (Crushed) - 2 Bay Leaf - 2 Clove - 3-4 Black peppercorns (Crushed) - 5-6 Milk - 1½ cup Water - 3 cups Quinoa - 1 ½ cup Saffron (Soaked in 2 tbsp milk) - 1 pinch Ingredients Heat Oil in a pan. When the oil is hot, add shahi jeera, green cardamom, black cardamom, bay leaves, cloves and black peppercorns. Let them crackle for a few seconds and add french beans and carrot. Add milk, water, quinoa, saffron soaked in milk, fennel powder, dry ginger powder and salt and cover the pan and cook on low heat till the quinoa is cooked. Let the quinoa rest for 10 minutes and then fluff it using a fork. Quinoa will take 15 to 20 minutes to cook. While the quinoa is cooking, fry the cashew nuts, raisins and almonds till golden brown. Add fried dry fruits, apple and pomegranate in the pulao and mix gently. Garnish with fresh coriander, saffron and serve hot. Method Fennel Powder - 2 tsp Dry Ginger Powder - 1 tsp French beans diced and boiled - 1/4th cup Carrot diced and boiled - 1/4th cup Salt - 2 tsp Cashew Nuts - 6-8 Raisins - 15-20 Almonds - 6-8 Apple (Cut into small pieces) - 1/4 cup Pomegranate seeds - 2 tbsp 40