Kashmiri Pulao Recipe

Kashmiri cuisine has many wealthy and flavorful dishes that are easy yet different. In this ordinary rice dish, basmati rice are first sauteed in butter laced spices, cooked in saffron flavored water and then combined with shallow fried dry fruits, freshly cut fruits and fried onion. This step with the aid of step picture recipe of Kashmiri Pulao makes use of pomegranate, grape, apple and pineapple and shallow fried cashew nuts and almonds for crispness and crunch in each spoon. Try this effortless Kashmiri pulao recipe to turn any occasion into a exceptional occasion with its delectable aroma and richness.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 2 servings
1/2 cup Basmati Rice (long grained rice)
4-5 Saffron Strands
1 tablespoon Milk (warm)
5-6 Cashew Nuts, roughly chopped
5-6 Almonds, roughly chopped
1 small piece of Bay Leaf
2 Cloves
1 Green Cardamom
2-inch piece of Cinnamon Stick
1 Green Chili, silt lengthwise
1/2 teaspoon grated Ginger
1/4 teaspoon Fennel Seed Powder
1 Onion, thinly sliced
1/4 cup chopped Apple
1/4 cup Pomegranate Seeds
1/4 cup Grapes (seedless), optional
Salt to taste
2 tablespoons Ghee (or Oil)
Oil, for frying the onion
1 cup Water
step-1: Rinse basmati rice in water for 2-3 times and then soak them in water for 15 minutes. Drain water and hold rice aside.
step-2: Dissolve saffron strands in 1-tablespoon heat milk.
step-3: Heat 1-tablespoon ghee in a deep pan over medium flame. Add almonds and cashew nuts and shallow fry them until mild golden brown. Transfer them to a plate.
step-4: Add ultimate 1-tablespoon ghee in the same pan and add bay leaf, cloves, inexperienced cardamom and cinnamon stick. Sauté for 30 seconds. Add inexperienced chili, grated ginger and fennel seed powder and sauté for every other 30 seconds.
step-5: Add soaked and drained rice.
step-6: Sauté for 1-2 minutes.
step-7: Add 1-cup water, dissolved saffron and salt. Mix properly and convey it to boil over medium flame.
step-8: When it begins to boil, minimize flame to low and cook included for 8-10 minutes or till rice is wholly cooked. Do not open the lid or stir in between. When rice is cooked, turn off flame and let it stand for 5-7 minutes. Open the lid and fluff the rice with a fork.
step-9: Meanwhile, heat 3-4 tablespoons oil in another pan to shallow fry the onion. (Onion slices ought to be evenly reduce so that it cooks perfectly) separate every onion slice with hand and then add them in oil and shallow fry till it turns brown. Stir frequently in between to prepare dinner them evenly.
step-10: Add shallow fried dry fruits, sparkling fruits (apple, grapes and pomegranate seeds) and shallow fried onion over cooked rice.
step-11: Mix gently and cook dinner for 2-3 minutes. Turn off the flame and transfer it to serving bowl. Garnish with coriander leaves.
Tips and Variations:
Add sparkling fruits of your choice like pineapple, inexperienced grapes etc.
Add dry fruits like raisins and walnuts for variation.
Different manufacturers of basmati rice required special quantity of water to cook. Refer to the directions given on bottom of a rice packet and alter water volume accordingly.
To make the onion brown and crispy, deep fry them in oil alternatively of shallow frying.
Taste: two Mild sweet and savory
Serving Ideas: Serve Kashmiri pulao with cucumber raita or dum aloo or any of your favorite curry with gravy in lunch.

Leave a Reply