Tasty and Authentic Kashmiri Pulao Recipe

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Prep Time 10 Minutes

Cooking Time 45 Minutes

Servings 4-6

Rating

Kashmiri Pulao is delicious, mildly sweet royal flavored rice dish. This lip-smacking pulao is loaded with various flavors, aroma, and taste. It is a flavorful concoction of spices and nuts. This pulao dish is different from vegetable pulao. Try this recipe for weekend dinner and enjoy a hearty meal with your family.

Ingredients

3Basmati rice, soaked for 45 minutes
1 tablespoonGinger, thinly sliced
3/4 teaspoonDry ginger powder
1-1/2 teaspoonFennel seeds (Saunf)
1-2Green Chillies, slit
1/2 teaspoonKashmiri red chilli powder
10-12Cashew nuts, roughly broken
1/2 cupMixed nuts, Almonds, Walnuts, Raisins, Pistachios), roughly cut
Saffron strandsfew strands soaked in warm milk
2-1/2 cupsMilk
3 cupsWater
to tasteSalt
3 tablespoonGhee

Whole Spices

1 teaspoonShah jeera (Caraway)
2 inchCinnamon Stick
2Black cardamom (Badi Elaichi)
4-5Cardamom (Pods /Seeds)
6Cloves
2Bay leaves (tej patta)
1/4 cupApples, diced small for garnish
1/4 cupPineapple, diced small for garnish
1/4 cupCaramelized onions (in a deep pan add oil and onion and fry until caramelized)

Directions

In a bowl soak the rice in enough water for 45 minutes and after 45 minutes, drain the water from the rice and keep it aside.
Heat tablespoon of oil in the pan and roast the dry fruits until light golden brown and drain it on an tissue paper and keep it aside.
In a heavy bottom sauce pan, heat 2 tablespoons of ghee and add bay leaf, shah jeera, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few a seconds.
Add broken cashews and fry for a minute until the cashews are golden in color and add ginger julienne, ginger powder, fennel powder, chili powder, salt and the soaked rice and fry for a few seconds.
Add milk, saffron milk, water and cover it with a lid and cook on a low flame until all the liquid has been absorbed.
Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork and transfer the rice to a serving platter, garnish it with fried onions and diced fresh fruits.
Serve it hot with raita and relish a hearty meal.

By Meghna Nath