Kashmiri Pulao

Kashmiri Pulao Recipe

Kashmiri Pulao is a rich and fragrant rice dish from the Kashmir region of India, known for its use of dry fruits, nuts, and aromatic spices. This pulao is often slightly sweet and beautifully garnished, making it perfect for special occasions.

Ingredients

For the Rice:

• 1 cup basmati rice
• 2 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 2-3 cloves
• 1/2 teaspoon salt

For the Pulao:

• 2 tablespoons ghee (clarified butter) or oil
• 1 teaspoon cumin seeds
• 1 large onion, thinly sliced
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon fennel powder (saunf powder)
• 1/2 teaspoon garam masala powder
• Salt to taste
• 1/4 cup milk
• A few strands of saffron soaked in the milk
• 1/4 cup fresh pomegranate seeds
• 1/4 cup mixed dry fruits (cashews, almonds, raisins)
• 1/4 cup chopped fresh fruits (apple, pineapple, or any seasonal fruit)
• 2 tablespoons fresh cream (optional)
• 2 tablespoons chopped fresh coriander and mint leaves for garnish

Instructions

Preparing the Rice:

1. Rinse the Rice: Rinse 1 cup of basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Cook the Rice: In a pot, bring 2 cups of water to a boil. Add the bay leaf, green cardamom pods, cinnamon stick, cloves, and 1/2 teaspoon salt. Add the soaked and drained rice. Cook until the rice is 90% cooked (the grains should be slightly undercooked). Drain the rice and set aside.

Preparing the Pulao:

1. Heat the Ghee: In a large pan or kadai, heat 2 tablespoons of ghee over medium heat.
2. Fry the Nuts and Fruits: Add the mixed dry fruits (cashews, almonds, raisins) and sauté until they turn golden brown. Remove and set aside.
3. Sauté Onions: In the same pan, add the thinly sliced onions and sauté until they turn golden brown.
4. Add Aromatics: Add the slit green chilies and ginger-garlic paste. Sauté until the raw smell disappears.
5. Add Spices: Add the fennel powder and garam masala powder. Mix well.
6. Combine with Rice: Add the partially cooked rice to the pan and mix gently. Add salt to taste.
7. Add Saffron Milk: Pour the saffron-soaked milk over the rice. Gently mix to ensure even coloring and flavor.
8. Add Fruits: Add the fresh pomegranate seeds and chopped fresh fruits. Mix gently.
9. Dum Cooking: Cover the pan with a tight-fitting lid. Cook on low heat for 10-15 minutes to allow the flavors to meld together.
10. Garnish: Once done, fluff the pulao gently with a fork. Add the sautéed dry fruits and fresh cream (if using). Garnish with chopped fresh coriander and mint leaves.

Serving:

• Serve the Kashmiri Pulao hot with a side of raita or plain yogurt. It can also be paired with any mild curry or enjoyed on its own.

Enjoy the aromatic and flavorful Kashmiri Pulao!