Jul 312013
 

Kashmiri cuisine is very rich and aromatic with mild and sweet taste that’s usually due to the addition of fruits and nuts and calls for a celebratory occasion to enjoy such exquisite dishes. Often exquisite dishes needs elaborate preparation that are labor intensive and my lazy bones just wouldn’t budge. When I saw this dish and the promises of richness with ease in preparation made me pump my fist in the air to have landed the best of both worlds.

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My son and I love some subtle sweetness in our pulao or biryani and this dish is an ideal choice for a quick weekend brunch. As this pulao is mild and sweet it would be good to serve this dish with a spicy gravy. I made spicy stuffed eggplant gravy and it was so good together. Any spicy Kurma or kofta curry will also be good with this pulao. Enjoy!

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Step-by-Step Pictorial:

Recipe Source: Vegrecipesofindia

MG 6539MG 6540

Heat oil or ghee in a deep pan, add cinnamon, caraway seeds, bay leaf, cloves, green cardamoms, black cardamoms and fry till the fragrance of the spices are well infused in the oil. Lower the flame, add dry ginger powder and fennel powder and stir for about a minute. Now add soaked and drained basmati rice.

MG 6541

Add soaked saffron and the milk together and stir for a minute. Add water and salt. Stir and cover the pan tightly. Let the rice cook about 15 to 20 minutes until the rice is well cooked and the water is completely absorbed by the rice. Fluff the rice. While the rice is cooking prepare the garnish. In a frying pan, heat oil add sliced onions and add a pinch of salt and fry till the onions are caramelized and turn golden brown. Transfer the onions on a plate draining the oil. In the same frying pan add the drained oil and fry cashew nuts and raisins. Toast almonds and keep the nuts and onions ready to be added to the rice.
When the rice is cooked add the fried onions, cashew nuts, roasted almonds, raisins, tutti frutti and other fruits if desired and mix well. Adjust salt. Serve with spicy gravy. Enjoy!

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Kashmiri Pulao

Ingredients

    For Pulao
  • Basmati rice soaked in water for 30 minutes -- 2 cups
  • Cinnamon -- 1 inch
  • Caraway Seeds (Shahjeera) -- 1 tsp
  • Bay Leaf -- 1
  • Cloves -- 3
  • Green Cardamoms -- 2 to 3
  • Black Cardamom -- 1
  • Dry Ginger Powder -- 1/2 tsp
  • Fennel Powder -- 1 tsp
  • Saffron -- 2 pinches soaked in 1/8 cup of milk
  • Ghee or Oil -- 2 Tbsp
  • Water -- 4 to 4 1/8 cups
  • Salt -- to taste
  • For Garnish
  • Onion --1 medium (thinly sliced)
  • Cashew Nuts -- 10 to 12
  • Almonds -- 10 to 12
  • Raisins -- 1/4 cup
  • Tutti Frutti or other fruits of your choice -- 1/4 cup
  • Oil -- 2 Tbsp

Instructions

  1. Heat oil or ghee in a deep pan, add cinnamon, caraway seeds, bay leaf, cloves, green cardamoms, black cardamoms and fry till the fragrance of the spices are well infused in the oil.
  2. Lower the flame, add dry ginger powder and fennel powder and stir for about a minute. Now add soaked and drained basmati rice. Add soaked saffron and the milk together and stir for a minute. Add water and salt. Stir and cover the pan tightly. Let the rice cook about 15 to 20 minutes until the rice is well cooked and the water is completely absorbed by the rice. Fluff the rice.
  3. While the rice is cooking prepare the garnish.
  4. In a frying pan, heat oil add sliced onions and add a pinch of salt and fry till the onions are caramelised and turn golden brown. Transfer the onions on a plate draining the oil. In the same frying pan add the drained oil and fry cashewnuts and raisins. Toast almonds and keep the nuts and onions ready to be added to the rice.
  5. When the rice is cooked add the fried onions, cashew nuts, roasted almonds, raisins, tutti frutti and other fruits if desired and mix well. Adjust salt. Serve with spicy gravy. Enjoy!
http://sizzlingveggies.com/rice-varieties/kashmiri-pulao/

 

 

This is for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, and Roshni the other cookies in my voyage.

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  2 Responses to “Kashmiri Pulao”

  1. Looks so rich and delish. And i like that bowl.

  2. looks soooo beautiful jay… like diamonds and rubies… and love those eggplants as well..

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