In 2018, when my husband and I moved to our apartment in Electronic City, Bangalore, I wanted to learn new dishes, it is easier to cook for two. Someone had gifted us with a box of dry fruits, I wanted to make something that wasn’t a sweet. So I was looking around for recipes and I stumbled upon a variation of this recipe and I fell in love with it. The taste was amazing and it really wasn’t difficult to make.
If anyone was wondering what dish I usually make when I have guests over? One is my Pizza Party recipe and the second one is this recipe. My parents stayed in Delhi for the longest time, they got married there too. That’s why I make so many typical North Indian masalas or curries.
You need a few different ingredients for this recipe, you need grapes, cashews and pistachios. Not too much just a few. Do not add walnut or other vegetables to this. The taste needs to remain authentic for you to make out the difference from this pulao and other recipes.
I said earlier that this dish is my go to for friends and family coming over, I’ve made this at least 3-4 times now. Look at this spread below! This was a pot luck both my Aunt and my Mother had brought stuff over too! I love having people over and cooking for them too!
You can make this in a rice cooker also if you want, toss it in after stir frying the rice with masala’s. You might have to mix a few times because the spices have a tendency on staying on the top!
Let me know in the comment below if you make it? Also, do you want any other recipe? Do take a look at my Dum Aloo Recipe, this two go famously together!
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You can make this in a rice cooker also if you want, toss it in after stir frying the rice with masala’s. You might have to mix a few times because the spices have a tendency on staying on the top!
Let me know in the comment below if you make it? Also, do you want any other recipe? Do take a look at my Dum Aloo Recipe, this two go famously together!
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Kashmiri pulao
In 2018, when my husband and I moved to our apartment in Electronic City, Bangalore, I wanted to learn new dishes, it is easier to cook for two. Someone had gifted us with a box of dry fruits, I wanted to make something that wasn’t a sweet. So I was looking around for recipes and I stumbled upon a variation of this recipe and I fell in love with it. The taste was amazing and it really wasn’t difficult to make.
Ingredients
- 2 onions thinly cut
- 1 teaspoon sugar and salt per taste to caramelise the onions
- 1 tablespoon of Ghee or clarified butter
- 1-2 green chillies slit
- 2 glasses of basmati or long grain rice
- 2 tablespoons of milk
- Big pinch of Saffron or Kesari
- 2 tablespoons of ghee or clarified butter
- 2 tablespoons of oil
- 3 tablespoons of raisins
- 1 tablespoon cashew
- 1 tablespoon pistachios
- 2 tablespoons of oil
- 2 teaspoons jeera or cumin seeds
- 1 teaspoon saunf or fennel seeds
- 2 bay leaf
- 6 pods of elaichi or cardamom
- 1 petal of dagad phool or stone flower
- 4 lavanga’s or cloves
- 1 teaspoon ginger paste or ginger garlic paste
- 1 teaspoon of kashmiri mirchi powder or kashmiri chilli powder
- 1 teaspoon sugar
- Salt per taste
- 4 glasses of water
- Coriander for garnishing
Instructions
Steps for making Kashmiri Pulao Recipe
- Thinly cut 2 onions and keep aside
- Cut 1 green chilli as well and keep aside
- Take 2 glasses of Basmati, I have used Daawat Basmati Rice, wash it 2-3 times and then soak it in water for 30 minutes
- In a bowl add 2 tablespoons of milk and a big pinch of saffron or kesari
- Keep all the spices and dry fruits ready for cooking, you will require
- In a small pan add 1 tablespoon of ghee and 2 thinly cut onions
- Add salt per taste and a spoon of sugar and fry it till it turns brown, remove and keep aside for later
- In a heavy bottomed pan add 2 tablespoon of ghee
- Add 3 tablespoons of raisins, 1 tablespoon cashew, 1 tablespoon pista
- When the grapes plump up turn off the heat and remove using a ladle
- In the same pan add 2 tablespoons of oil Add 2 teaspoons jeera, 1 teaspoon saunf and 2 bay leaf cover with the lid
- Next add 1 star anise, 1 strand mace, 1 inch cinnamon and stir
- Next add 6 pods of elaichi or cardamom, 1 petal of dagad phool or stone flower, 4 lavanga’s or cloves and mix
- Stir fry all ingredients well
- Add 1 teaspoon ginger paste, be carefully it splashes. I covered it with a lid
- Next add 1 cut green chilli
- Add 1 teaspoon ginger paste, be carefully it splashes. I covered it with a lid
- Next add 1 teaspoon of kashmiri mirchi powder or kashmiri chilli powder
- Add a teaspoon of sugar and salt per taste now and stir well
- Next drain the water and add the soaked basmati
- You need to stir fry the rice, so the masala coats the rice well, for about 5 minutes
- Add 4 glasses or measure of water and mix all ingredients,
- Every few minutes stir the rice and water mixture gently to incorporate the ingredients well
- When it is about half way done, add the fried dried fruits and stir
- When it is almost fully cooked add the fried onions and stir gently
- Next add the saffron milk and cover with the lid
- Splash a little water, this helps in keeping it soft and fluffy
- Garnish it with the fried onions and freshly cut coriander or cilantro
- The dish is now ready to serve, I had it with Dum aloo check out the recipe
