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