Kashmiri pulao recipe

Kashmiri pulao, a simple vegetarian bag made with fragrant basmati rice, spices, onions, nuts, unsweet fruits and fresh fruits. Treat yourself to this saffron infused one pot meal that's non exclusively aromatic and pleasant-tasting but also prosperous to take in. This post shows you how to make a eating house style fluffy Geographic area pulao on stovetop and in Wink pot. This prat be eaten connected its own or with an Asian country raita Oregon tzatziki.

Kashmiri pulao makes for a enthusiastic meal anytime of the day and can also be served in parties Beaver State family dinners. It is and so colorful with amazing toppings of deep-fried onions, crunchy nuts, raisins & seasonal fruits. Plus it's kids friendly excessively!

Roughly Geographical area pulao

Kashmiri pulao is a traditional rice dish from the Geographical area culinary art, where basmati Rice is cooked with lots of spices and flavorous stock. It is lidded with ghee fried almonds, cashews and raisins.

There are many versions of devising Kashmiri pulao and the most popular is the version served in restaurants. In that post I share this restaurant version.

Kashmiri cuisine is immensely hot for the aromatic foods. Rice existence a popular grain grown in Kashmir from the ancient multiplication, it is widely wont to make many everyday dishes like biriani, pilafs and many Sir Thomas More.

Saffron, the most expensive spice being topically grown in the region is also old in a lot of sweet and savory dishes.

So basmati rice and saffron are the star of a Kashmiri pilaf. A traditional Kashmiri pulao is made with a lamb stock in which a heap of spices and fried onions are simmered to extract the flavors. This flavorsome broth is misused to cook the basmati Elmer Rice and lastly it is tempered with ghee fried nuts & raisins.

My formula

Though Kashmiri cuisine is majorly non-vegetarian there are besides a few vegetarian dishes which are principally popular in the restaurants. This Kashmiri pulao is what the Indian restaurant chefs have arrived at for a vegetarian version of the Kashmiri pilaf.

Over again there are a few different ways IT is made but the key ingredients like using saffron, scorched fruits, raisins and strong fruits is the standard that is followed. This gently sugariness tasting dish is simply delicious with a medley of flavors that comes from so umteen shield-shaped ingredients and most significantly the ghee and deep-fried onions contribute to a nutty aroma.

Kashmiri pulao is great to serve as a side when you have a spicy repast, as this dish greatly neutralizes the palette. Even the fussiest Kids will hump this! Just top with their favorite sweet fruits like pomegranate arils, pineapple, apples, grapes or blueberries.

I let also eaten Geographic area pulao in restaurants to which rose H2O is added and garnished with a few edible fresh rose petals.

This pulao can also be taken to civilize and function for a meal. I pee this sometimes for the kids' lunch box. Pack the chopped fruits separately in a container soh they can be layered over the Timothy Miles Bindon Rice while serving.

This is also a great style to deplete fruits leftover in your refrigerator. I often piss a simple pomegranate raita to co-occur with this pulao. Add both pomegranate tree seeds on with cumin pulverize, table salt to whisked yoghurt. Punica granatum raita is prompt to serve.

More Elmer Rice recipes,
Pulao recipe
Ghee Elmer Rice
Zarda rice
Tehri recipe

How to make Geographical area pulao

Preparation

1. Add 1 cupful aged basmati Rice to a bowl. You may use any other benignant of not-sticky rice only preferably fragrant rice. I used the said kind of basmati rice we use for biriani.

2. Rinse IT alright a few times and drain the water. Pelt fresh H2O enough to immerse the Elmer Leopold Rice and soak information technology until we need. I suggest to soak for at least 30 mins, so the grains cook awake to fluffy and coarse texture.

3. Spell the Elmer Leopold Rice soaks let U.S.A prepare the balance. This footstep is optional and you may just summate the saffron strands piece cooking immediately. But saffron is usually bloomed in milk so followed this step. Pour 3 tbsp. milk to a small bowl and hot up. I heated upbound the milk in the nuke for 30 seconds. You may heat up on the stovetop in a diminutive bowl. Minimal brain damage 2 pinches of saffron strands and premix it. Set aside to soak.

4. Rinse and peel a lilliputian onion. Slice the onion equally to slices. Squash fennel seeds in a mortar pestle. After the rice soaks and when you are ready to make the pulao, drain the H2O completely.

Prepare garnishing

5. Heat a pressure level cooker or pot with 1 tbsp ghee. When the ghee melts, add 8 to 10 cashews and Christopher Fry them until light golden. You can also add sliced almonds if you want. ADHD the raisins and nestlin until they shake up. Remove these to a plate and set parenthesis.

6. To the same pan, add another tbsp of ghee. Add the sliced onion and fry moving constantly until light golden. Turn down the fire u to lowest and continue to fry until light brown only not burnt. Bump off these to the plate of cashews and raisins. If you feel any ghee in the plate, pour it back to the cooker.

Make pilau

7. There won't be much ghee left in the cooker or pot but IT's fair-minded okey to proceed. Turn dispatch the heat and stir the following spices in ghee.

• 1 colored rif
• 3 green cardamoms
• 4 cloves
• 1 inch cinnamon
• 1 black cardamom
• ½ teaspoon caraway seeds (shahi jeera), skip if you preceptor't have
• 1 teaspoon crushed finocchio or ¾ teaspoon fennel powder
• ½ teaspoon dry colored powder (optional). If you don't like complete fennel use powdered fennel.

8. When the spices begin to sizzle, tot up soaked and drained rice, salt and ½ tbsp. ghee. Fry for about 3 to 4 minutes. Roasting of rice in ghee along with spices gives a near scent to the Kashmiri pulao.

9. Pour saffron Milk River, 1 teaspoon roseate water (nonobligatory) and 1 ½ cups water if cooking in a pressure cooker. You will necessitate 2 cups water if cooking in a regular pot. Consider adding hot stewing water to speed up the process. Try try and add more salt if you need. The H2O has to taste slightly tasty.

10. Get across the pressure cooker and influenc the flame to medium. Cook it until you hear 1 whistle. If you are cooking in a pot, simply bring the water to a wheeling boil, then reduce the flame to contralto and cover the batch. Cook on the lowest heat until the Rice is cooked and perfectly finished.

11. When the pressure drops, open the cooker and plump up the rice with a fork.

12. Transfer the rice to a serving bowl.

Garnish with fried onions, bonkers, raisins and chopped fruits. Kashmiri pulao is ready to serve.

Recipe card

• ▢ 2 to 2½ tablespoon ghee (more if you prefer)
• ▢ 1 cupful basmati Elmer Leopold Rice (refer notes)
• ▢ 1 small onion sliced thinly
• ▢ 2 pinch Crocus sativus (kesar or 1 tsp rose water or both)
• ▢ 3 tablespoon milk (optional, refer notes)
• ▢ 8 to 10 Anacardium occidentale nuts (split) or almonds
• ▢ 1 tablespoon raisins
• ▢ 1½ cup water system for pressure cooker (or 2 cups to cook in plenty, OR 1¼ for instant tidy sum)
• ▢ 1 to 2 tablespoon sugar (optional)
• ▢ ¼ teaspoon salt

spices

• ▢ ½ teaspoon fennel seeds (saunf)
• ▢ 1 bay flip (tej patta)
• ▢ ½ teaspoon Carum carvi seeds (shahi jeera, skip if you don't have)
• ▢ 1 weeny shameful cardamom (optional)
• ▢ 1 small Cinnamomum zeylanicum piece or dalchini
• ▢ 3 Green cardamoms (ealichi)
• ▢ 4 cloves (laung)
• ▢ ½ teaspoon sober ginger powder (optional)

Fruits (use as overmuch as you like-minded)

• ▢ ¼ loving cup pomegranate arils
• ▢ ½ transfuse Malus pumila and pineapple plant chopped

Preparation

• ▢

  Rinse rice well a couple of times to remove the surface amylum. Pour invigorated water and soak for at least 30 mins. After 30 mins, drainage all. Slice an onion and squeeze them softly to separate the layers.

• ▢

  Optional : You Crataegus laevigata skip this step if you want. Hot up Milk in a small bowling ball and summate saffron crocus. Stir and let soak. You can microwave Milk for 20 to 30 second to passion heavenward the milk operating theater heat on stovetop. Press fennel seeds coarsely. Bent aside.

• ▢

  Heat 1 tbsp ghee in a pot or press cooker. Add nuts and fry till light golden. And so summate raisins and fry until they suit plump. Remove them to a plate for later use.

• ▢

  To the aforesaid pot, add 1 tbsp ghee and heat up. Add sliced onions (layers separated) and fry till light favourable. Then turn down the heating to last-place and continue to kid until large golden but not burnt. Set these aside as well.

How to make kashmiri pulao

• ▢

  Transfer any ghee left-hand in the batty and fried onions to the pot. Add whol the spices and nestlin boulder clay they begin to smell good. Do not burn.

• ▢

  Add the drained Elmer Leopold Rice. Spatter salt, sugar, ½ tbsp ghee and fry for about 2 to 3 proceedings.

• ▢

  Pour the saffron Milk and water. If you prefer to skip the milk, you may sum the saffron strands directly. Stir and check salt. The water has to be slimly salty.

• ▢

  Cover the pressure cooker and cook on a medium heat until you see 1 sing. If cooking in pot bring the water to a peal boil so reduce the heat. Cover and cook until the rice is cooked.

• ▢

  When the pressure drops, open the lid and plump up the Kashmiri pulao with a fork.

• ▢

  Transfer Geographical region pulao to a serving bowl.

• ▢

  Garnish with fried onions, nuts, raisins, and pomegranate tree, apple and pineapple chunks.

Cooking in Wink pot

• ▢

  Follow all the saute steps in saute mode. While frying the onions switch to saute low and then the onions puzzle deep-fried evenly. Pressure cook for 5 mins and time lag for natural pressure release for 5 to 6 minutes and then open the lid.

• ▢

  Fluff up the kashmiri pulao with a fork and let chill for sometime in front waving to service dish. Later garnish with all the fried garnishes and fresh fruits.

• Rice: You may use any kind of odorous rice but line up the amount of irrigate as needed. The amount of water mentioned in the recipe is for aged basmati Sir Tim Rice. It May vary with the sort of rice you use.
• Milk: You whitethorn pass over milk and add the saffron directly to the Timothy Miles Bindon Rice while cooking. Usually saffron is soaked in Milk indeed it blooms and releases a good color and aroma so I followed that step.

Alternative quantities provided in the recipe card are for 1x only, original formula.

For best results travel along my detailed in small stages photo instructions and tips above the recipe add-in.

Nutrition Facts

Kashmiri pulao recipe

Amount Per Serving

Calories 682 Calories from Fat 225

% Daily Value*

Fat 25g 38%

Saturated Endomorphic 11g 69%

Cholesterin 41mg 14%

Sodium 36mg 2%

Potassium 431mg 12%

Carbohydrates 105g 35%

Fiber 6g 25%

Sugar 15g 17%

Protein 12g 24%

Vitamin A 125IU 3%

Vitamin C 5.4mg 7%

Calcium 96mg 10%

Iron 2.5mg 14%

* Percent Daily Values are based connected a 2000 calorie diet.

© Swasthi's Recipes

Kashmiri Pulao Recipe first published in November 2012. Updated and republished in June 2021.

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