Kashmiri Pulao Recipe

Recipe of Kashmiri Pulao:

Ingredients:
  

• 1 ½ tbsp. ghee                                                           
  
• 1 cup basmathi rice
• 1 small onion sliced thinly
• Generous pinch of saffron
• 3 tbsp. milk                       
• 6 to 8 cashew nuts
• 4 to 6 walnuts (optional)
• 4 to 6 Almonds
• 1 tbsp. raisins
• 1 ½ cup water (adjust to suit your rice)

spices     

• ½ tsp. fennel seeds/ saunf
• 1 bay leaf
• ½ tsp shahi jeera / black cumin
• 1 small black cardamom (optional)                   
• 1 small cinnamon stick
• 3 green cardamoms
• 4 cloves
• ½ tsp dry ginger powder (optional)

fruits

• 2 tbsp. pomegranate
• Few chopped chunks of apple and pineapple

Method:

Heat up milk and soak saffron in milk. Set aside. You can microwave milk for 20 to 25                 second and soak it.

Crush fennel seeds coarsely if possible. Set aside.

Heat 1 tbsp. ghee in a pot, add nuts and fry till golden, add raisins and just stir them. Set             these aside.

To the same pan, add sliced onions and fry till golden. Set these aside as well.

Add all the dry spices including fennel seeds and fry till they begin to smell good. Do not burn.

Add rice, salt, ½ tbsp. ghee and fry for about 3 minutes.

Pour the saffron milk and water. Stir and check salt.

Cook the rice till fully done. If cooking in a pressure cooker, cook till almost water evaporates.     When it is still soggy, add rose water. Cover the lid and simmer for 5 minutes. Switch off             before it whistles. When the pressure goes down switch off. If cooking in a pot, when the             water almost evaporates fully, sprinkle rose water. Cover and cook.

Fluff up after 10 minutes.

Transfer kashmiri pulao to a serving bowl, Garnish with fried onions, nuts, raisins, and                 pomegranate, apple and pineapple chunks.

 

-----------------------------------------------------------