Kashmiri Pulao
Kashmiri pulao represents a delightful rendition of rice pulao originating from the Kashmiri culinary tradition. This version is crafted with an assortment of nuts, dried fruits, saffron, and fresh fruits. It emanates a gentle aroma, offering a mild and subtly sweet flavor profile.
Ingredients
For Kashmiri Pulao
- 1 cup basmati rice soaked in water for 20 to 30 minutes
- 1 inch cinnamon
- 1 teaspoon caraway seeds (shahi jeera)
- 1 tej patta (Indian bay leaf)
- 3 cloves
- 2 to 3 green cardamoms
- 1 to 2 black cardamoms
- ½ teaspoon dry ginger powder (ground ginger)
- 1 teaspoon fennel powder (ground fennel)
- 2 pinches saffron strands
- 2 to 3 tablespoons Ghee or any neutral tasting oil
- 2 to 2.25 cups water or as required
- salt as required
For Making Garnish
- ½ cup thinly sliced onions or 1 medium-sized
- 10 to 12 cashews
- 10 to 12 almonds
- 10 to 12 walnuts
- 2 tablespoons Ghee or any neutral tasting oil
Instructions
Making Kashmiri Pulao
- Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 20 to 30 minutes. Later drain all the water and set the soaked rice aside.
- On a low or medium heat, heat oil or ghee in a deep pan or pot.
- Add cinnamon stick, caraway seeds, tej patta, cloves, green cardamoms and black cardamoms.
- Fry the spices for some seconds until they crackle and the oil becomes fragrant.
- Now lower the heat or switch the heat off. Add the dry ginger powder and fennel powder. Mix and stir well taking care that you do not burn these ground spices.
- Add the soaked basmati rice. Mix gently and sauté for a minute.
- Add whole or crushed saffron strands. Mix and sauté.
- Pour water and add salt as required. Stir and mix again. Check the taste of the water and it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.
Making Garnish
- Heat 2 tablespoons ghee or oil in a frying pan. Add the sliced onions.
- Also add a pinch of salt and sauté the onions till they are golden or caramelized and crisp. Remove with a slotted spoon and place on kitchen paper tissues. Stir often when sautéing the onions.
- Some ghee or oil will be left in the pan. To the same ghee or oil, add the almonds. Fry them until they become crisp and crunchy. Remove and place fried almonds on kitchen paper tissues
- Now fry the cashews till they are crisp and lightly browned. Place them on kitchen paper tissues
- Also fry the walnuts till they are crisp and lightly browned. Remove fried walnuts. Place on kitchen paper tissues
- Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, fluff the rice with a fork.
- While serving top Kashmiri pulao with the caramelized onions and the fried nuts garnish. You can also garnish with fresh fruits cubes of apple, pineapple or pomegranate arils.
- Kashmiri pulao can be enjoyed as is or with a side of any raita or paneer curry or vegetable curry. You can also serve it with dal-tadka.
Nutrition
Calories: 493kcalCarbohydrates: 59gProtein: 8gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 44mgSodium: 24mgPotassium: 267mgFiber: 4gSugar: 2gVitamin A: 23IUVitamin C: 4mgCalcium: 79mgIron: 2mg
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