October 24, 2015

Kashmiri Pulao

A Royal Rice from the land of Paradise. This single item  is enough to make your feast or party rich and stomach filling. Kashmiri Pulao tastes mild, nutty, aromatic, colourful garnished with dry fruits and flavoured with saffron. Here is the step step by step recipe to make this an easy recipe. Any hot and spicy gravy goes very well with this Kashmiri Pulao...


Pre time: 15 mins
Cooking time: 15 mins
Serves: 4

Ingredients to make Kashmiri Pulao:

Basmathi Rice 2 cups (around 250 gms)
Finely chopped onions, capsicum, carrot and spring onions 1 tb spoon each
Green chillies slitted 3
Cumin seeds 1 tea spoon
Cloves and Cinnamon roughly powdered 1/2 tea spoon
Bay leaves 2
Finely chopped ginger 1/2 tea spoon
Milk  2 cups
Water 1 and 1/2  cups
Saffron strings 3 or 4 soaked in a tb spoon of warm milk
Dry fruits like almond, cashews, raisins and pistachios 2 tb spoons altogether
Pomegranates and chopped pineapple 1 tb spoon each
Butter 2 tb spoons
Ghee 1 tb spoon
Salt to taste

How to make Kashmiri Pulao?

Step 1

  • Soak almond and pistachios in warm water and de skin them. Slice them and cashews. Fry these nuts and raisins in a tb spoon of ghee and keep aside.
  • Soak the Saffron stings in a tb spoon of warm milk and keep aside.
  • Wash the rice in water twice and drain the water out. Keep the rice aside for 15 minutes.

Step 2:

  • Heat a broad pan with 1/2 tb spoon of butter. Once it melts add the Bay leaves and cumin seeds.
  • After they splutter, fry the clove cinnamon  add the drainded rice into it and stir gently.
  • Pour 2 cups of milk and 1 1/2 cups of water in to it. Add little salt.
  • Close the pan with a lid. Keep the stove in low flame for 13 to 15 mins.

Step 3:

  • While the rice is getting cooked, in another stove heat  a pan with rest of butter.
  • After it melts fry the onions till it becomes golden brown. Add the finely chopped ginger, slitted green chillies  and all chopped veggies except fruits.
  • Add required salt and stir well. The vegetables since chopped finely, need not be cooked too soft. Let them stay crunchy. Add the spring onions now.
  • Add the roasted nuts and switch off the stove.

Step 4:

  • Now open the lid of the boiling rice after 10 minutes of cooking, Add the milk with saffron strings to it and give a gentle stir and close the lid. 

  • After 5 mins again remove the lid. By this time the rice would be cooked perfect. Now add the fried veggies stuff with nuts and the fruits  to the rice and immediately switch off the stove. 
  • Now mix them together well.
  • Now the flavourful, rich, aromatic Kashmiri Pulao is ready to serve.