When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books. One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch. Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.
So when he came back that day he told - never ever make kashmiri pulao again. It’s terrible! And I knew that because the ginger garlic paste smell never went along good with the other ingredients. Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really. Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good. And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be good. The best thing I love in this pulao is almonds
I had as such, but you will see some dal in the picture, its just for that, I am not sure with what this goes best. Let me know in comments section if you have any suggestions about the side dish.