Kashmiri Pulao
Kashmiri Pulao is a flavourful & delicious pulao version made by cooking rice in milk infused with kesar and sauteed with dry fruits, nuts, fruits & tempered spices.
Servings2
Ingredients
- 1 cup basmati rice
- ¼ cup milk
- 1 and ¾ cups water
- 10 strands saffron
- 1 medium sized big onion chopped lengthwise
- ¾ teaspoon roasted cumin powder
- salt to taste
To temper:
- 2 tablespoon + 1 tablespoon ghee
- 1/2 tablespoon oil
- 3 1/4 inch piece sinnamon
- 2 nos cloves
- 1 no cardamom
- 1 no star anise
Fruits & Dry Fruits & Nuts
- 1/2 cup pineapple
- 1/2 cup pomegranate
- 20 nos cashews
- 15 nos almonds
- 2 tablespoon raisins
Instructions
- Soak rice for 15 mins. Then rinse well drain water and set aside.
- Heat ghee in a pan add all the spices listed under to temper : cinnamon, star anise, cardamom and cloves. Fry for few seconds.
- Then add drained rice give a quick mix.
- Soak saffron in warm milk.
- Add saffron milk to rice.
- Measure and add milk, water.
- Cook covered until rice is done. Rice should be cooked soft but not mushy, it should be grain separated.
- Fluff the rice and transfer to wide a mixing bowl. Set aside to cool a bit.
- Heat ghee + oil - add cashews and almonds, fry until golden. Transfer to a plate and set aside.
- Add raisins let it bubble up fry until golden. Transfer to a plate and set aside.
- Heat oil in a pan add thinly sliced onions.
- Fry until golden brown as shown bwlow, transfer to a plate and set aside.
- Assemble fruits only while serving. To the mixing bowl having cooked rice : Add fried onion, nuts, raisins, pomegranate, pineapple etc.
- Add required salt and roasted cumin powder. Mix it well.
- Kashmiri pulao ready to eat.
Video
Notes
- You can pressure cook rice in the same mentioned ratio of water and milk for 1 cup of rice for 3 whistles das shown in the video.
- If you don't want the spices to come while eating then discard them.
- Don't add the fruits while rice is hot it will leave out water.Add fruits just before serving.So if you are making for guests, get all your ingredients ready and while you are about to serve heat the rice give a quick stir and when its still warm all fried onions,dry fruits nuts and fresh fruits.
- Don't heat / reheat after fruits are added.
- You can even deep fry onions to save time, I tawa toasted it and it took around 10-12 mins to get roasted well.
- Reserve whole cashews and use it for garnish and serving.
- Adding roasted jeera powder gives a nice flavour.
- You can even add 1/3 cup of cubed paneer.
- Presoaking rice not only cooks the rice faster, it gives nice soft fluffy rice.Make sure you saute the rice in ghee before cooking which helps in cooking the rice grain separated.
- You can even add apples but since it browns faster I avoided it.You can add few fresh green / black grapes to the pulao.
- You can even add vegetables like peas and carrot but I prefer making it just with fruits as the traditional way.
- As the pulao is mildy sweet, pair it up with any spicy kurma or sidedish.
The fruits and dry fruits are enough for the sweetness but if you prefer you can add a teaspoon of sugar too.
Nutrition Facts
Kashmiri Pulao
Amount Per Serving (150 g)
Calories 781
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 42mg14%
Sodium 48mg2%
Potassium 791mg23%
Carbohydrates 120g40%
Fiber 9g38%
Sugar 17g19%
Protein 14g28%
Vitamin A 118IU2%
Vitamin C 35mg42%
Calcium 162mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!