KASHMIRI PULAO RECIPE

    Kashmiri Pulao is a mild but flavourfully rich dish.  It is an absolute treat to our eyes as well as to our senses.  Kashmiri Pulao beautifies and enhances the whole palate with its variant colours and flavours.  The origin of this dish is from Kashmir,  a valley between snow clad mountains in North India. Kashmiri Cuisine is influenced by three different styles of cooking from Kashmiri Pandits, Muslims (Wazwan) & Rajputs. Kashmiri Cuisine is as delectable as its scenic beauty and so is this Kashmiri Pulao.
     Kashmiri pulao is richly prepared from their local produce, especially the Basmati Rice, fresh fruits, crisp vegetables and expensive dry fruits. Accompanied by the most delicious curries like Butter Chicken, Kadai Chicken, Mutton Rogan Josh, Lucknowi Gosht Korma or vegetarian gravies like Dhal Makhani, Green Peas Masala, Malai Kofta or Paneer Butter Masala -  the dish becomes a wholesome royal treatment.
     Kashmiri Puloa is slightly a sweet version of Pulao, so it braces up fantastically with spicy and tangy gravies, both vegetarian and non-vegetarian.  I have not added any fresh fruits in this recipe.

Cuisine - Kashmiri
Course - Main
Spice Level - Low
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

KASHMIRI PULAO RECIPE

INGREDIENTS :

Basmati Rice - 2 Cups
Onion - 1 No.
Green Chillies - 4 Nos.
Saffron - 1 Pinch
Ghee - 2 Tbspn
Cream  - 1/2 Cup
Water - 3 Cups
Salt - To Taste

Spices :

Cinnamon Stick - 1" Stick
Bay Leaf - 1 Piece
Cloves - 3 Nos.
Caraway Seeds /Shah Jeera - 1 Tspn
Green Cardamoms - 2-3Nos.
Black Cardamoms - 2 Nos.
Dry Ginger Powder - ½ tsp
Fennel Powder - 1 tsp

Onion - 1 No.
Cashews Nuts - 12 -15 Nos.
Almonds - 8 -10 Nos.
Pistachios - 8 -10 Nos.
Golden Raisins  - Few
Black Raisins - Few
Ghee - 1 Tbspn

METHOD :

• Wash and soak Basmati Rice for 30 minutes.
• Soak Saffron strands in 1 Tbspn of warm milk.
• Blanch the Almonds and chop them.
• Boil 3 cups of water and keep it aside.
• Heat Ghee in a pan, add all the ingredients mentioned under 'spices' and fry them on a low flame for few minutes.
• Saute Onions and Green Chillies until onions turn translucent.
• Add freshly ground Dry Ginger Powder and Fennel Powder & give a quick stir.
• Add the Basmati Rice, Saffron soaked milk, Cream & mix well.
• Pour water and salt, stir and cover the pan.
• Leave this on a low flame until the rice is cooked.
• Meanwhile, fry the sliced onions in ghee/oil with a dash of salt until crisp and caramelized.
• Remove and drain them on a paper towel.
• In the remaining ghee fry the dry fruits and nuts.
• When the rice is cooked, fluff it up slowly.  Care should be taken not to break the rice.
• Garnish Kashmiri Pulao with caramelized onions, fried dry fruits and nuts.
• Serve Kashmiri Pulao hot with any spicy curry of your choice.

NOTES :

• Soak the rice at-least for 20-30 minutes.
• Adjust the amount of water according to the required measurement.
• Can add any preferred dry fruits and nuts of your choice.
• Can also add fresh fruits like small pieces of apple, pineapple and pomegranate.
• If adding fresh fruits, garnish them just before serving.
• Adding freshly ground dry ginger powder and fennel powder gives more flavour to the pulao.
• Can add thick milk instead of cream.
• Can cook the Kashmiri Pulao in a pressure cooker too, if so leave in high flame for a whistle and leave it on a low flame for 10-12 minutes.
• I cooked this in a Microwave.  Sauteed and mixed all the ingredients on a stove top in a  pan, then transferred it into a microwave-safe bowl and cooked on Micro Power High for 15-20 minutes.
• Keep the lid closed while cooking the rice, this will lock the flavours.
• Just fluff the Kashmiri Pulao with a fork slowly without breaking the rice, just before garnishing.