Kashmiri Pulao
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Fragrant & Rich Kashmiri Pulao loaded with Spices, Dry Fruits n Fresh Fruits…A Feast to your Eyes and a Treat to your Taste Buds…!
Course:
Main Course
Cuisine:
Indian
Keyword:
kashmiri pulao, pulao, pulav
Servings: 3
Ingredients
- 1 cup basmati rice
- 1 cup water
- ½ cup milk + 2 tbsp
- A pinch of Saffron
- 1 onion (finely chopped)
- 1 tbsp ghee / butter / oil
- Salt (as required)
Spices
- 1 cinnamon stick
- 2 cardamom pods
- 1 star anise
- 1 bay leaf
- 2 cloves
Garnishes
- 6-8 cashews
- 4-6 almonds
- 8-10 raisins
- ⅓ cup pomegranate seeds
- ¼ cup pineapple chopped
- Cilantro leaves chopped
Instructions
-
Wash the rice and then soak for 20 minutes. Drain thoroughly thereafter and keep aside.
-
Soak the saffron in 2 tbsp of warm milk, keep aside.
-
To prepare the garnish, heat ghee in a pan and fry the cashews, almonds and raisins until golden. Keep aside.
-
Into the same pan, fry the sliced onions until it turns brown. Keep aside.
-
In a separate pot/pan suitable for cooking rice, add ghee and sauté the cardamom, cinnamon, clove, star anise and bay leaf on a medium flame, until they become fragrant.
-
Add the drained rice, salt, water, milk and saffron soaked milk. Close the lid and allow it to boil. Once it boils, reduce the flame to low, cook for 10-12 minutes till the water is completely absorbed. Turn off the flame, fluff the cooked rice using a fork and keep aside to cool.
-
Once the rice cools down to a warm, add the fried onions, nuts, raisins, chopped pineapple and pomegranate seeds, toss to mix completely. Garnish with chopped cilantro leaves.
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Serve with spicy curries.
Notes
1. You can also add walnuts, pistachios, toasted paneer/tofu, chopped apples, tutti fruit, cranberries or veggies like carrot, beans and peas.
2. Do not add the fruits while the rice is hot, allow it to cool to a warm.
3. If you are adding apples, ensure you add them only before serving, otherwise they would turn brown and the pulao become less appealing.