Kashmiri pulao is a very popular Kashmiri rice dish prepared with dry fruits, nuts and fresh fruits. It is an exotic dish perfect for get togethers and small parties. It is one of the simplest pulao recipe. I had noted this from a TV show long time back. From then onwards, I used to make it often for my family. I love it very much. As it is mildly spiced and a little sweet, you can pair it with any spicy gravy. Today we will learn how to make Kashmiri Pulao with step wise pictures following this easy recipe.
Kashmiri Pulao
Prep Time : 10 mins
Cook Time :
15 mins Serves:
2 Recipe Category:
Rice Recipes Recipe Cuisine:
Kashmir Ingredients needed
For the Rice
Basmati rice -1 cup
Butter – 1 tsp
Caraway seeds (shahjeera)-1 tsp
Cinnamon – 1 inch piece
Cloves – 1
Bay leaf -1
Cardamom – 1
Low fat milk – 1 cup
Water – 1 cup
Saffron strands -10
Salt to taste
Sugar -1 tsp
Vegetables
Carrot, beans together -1 cup
Fresh peas -1/4 cup
Spice powder
Fennel powder -1/2 tsp
Cardamom Powder -1/4 tsp
Nuts
Walnuts -1/4 cup
Almonds blanched -1/4 cup
Cashew nuts -1/4 cup (break it into 2 pieces)
Raisins -1/4 cup
Fruits
Red Apple -1
Pineapple -1 cup cubed
For the seasoning
Butter – 2 tsp
Caraway seeds/Shajeera-1/2 tsp
Cinnamon – 1 inch piece
Cloves -2
Cardamon -1
Star anise -1
Ginger -1 inch piece (peeled and slivered)
Preparation
Soak saffron in a tbsp of milk for 10 minutes.
Wash and soak basmati rice for 20 minutes. Drain the water completely. Heat butter, add shahjeera, when it sizzles, add cinnamon, cloves, cardamom, bay leaf and the rice. Saute for 2-3 minutes on medium low flame. Add 1 cup water, sugar and 1 cups milk to the rice. Add salt to taste and cook covered until the rice is soft. Fluff it with a fork and mix in the saffron along with the milk. Check out how to cook basmati rice for more details. Par boil carrot, beans and peas.
Peel the skin and chop pineapple and apple into cubes.You can add pear also.
Heat a tsp of butter or ghee and fry the raisin until they puff up. Remove from pan. Add the rest of the nuts and saute until light brown (For almonds-soak almonds in hot water for 15 minutes, remove the skin, pat it dry and then saute along with the other nuts). Chop the nuts into bite sized pieces.
Now the cooked rice, vegetables, nuts and fruits are all ready. Now making the pulao is a breeze.
Method
Heat butter in a pan, add caraway seeds, when it splutters, add cardamom, cinnamon, cloves, star anise and bay leaf.
Saute for 2 seconds and add slivered ginger pieces.
Saute the ginger for 2-3 minutes, then add the par boiled vegetables, cardamom powder, fennel powder, raisins and all the nuts.
Mix in the rice and cook on low flame for 2 minutes and switch it off. Add the chopped fruits, mix well and serve. Do not cook after adding fruits.
Garnish with a little fresh cream and 2-3 edible rose petals or a tsp of rose water if preferred.
Notes
If preferred, you can also add a few paneer cubes sauteed in butter to the pulao.
You can also add 1 or 2 slit green chillies after frying the ginger. It is optional.
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View Comments (13)
One of my favorite, thanks for sharing your recipe :)
lovely fruity and nutty pulao....visit my space too
colorful with nuts and fruity goodness...yumm
this looks wonderful and fun to add fruit
nice nutty pulao.. love them..
Hi...mouth watering n delicious..but wont fruits overpower the other flavours (of zeera etc n nuts)
Very flavorful recipe! I usually cook this in pressure cooker...will try this method soon!
Hi,could you tell me how to make this in pressure cooker please?
Follow the method I have given in my pressure cooker biryani.
Tasty and delicious recipe
wow my fav :)
Sugar,raw rice,milk,water all r at the same time? Generally when we prepare kheer we add sugar after boiling the rice..Pls let me know this?