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Kashmiri Pulao recipe | Kashmiri pulao

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kashmiri-pulao-recipe
When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books. One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch. Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.

So when he came back that day he told – never ever make kashmiri pulao again. It’s terrible! And I knew that because the ginger garlic paste smell never went along good with the other ingredients. Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really. Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good. And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be good😄. The best thing I love in this pulao is almonds😁

kashmiri-pulao

Kashmiri pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 35 mins    |  Serves: 2

Ingredients

Basmati rice – 1 cup

cashew nuts – 10

Badam – 15

Raisin – 15

Onion – 1

Saffron – few strands

Milk – 1/2 cup

Pomegranate – 3/4 cup

Salt – as needed

Ghee – 2 tsp

oil – 1 tblsp

Sugar – 1/4 tsp

To temper

Ghee – 1 tblsp

Cinnamon – 1/2 inch piece

Cardamom – 1

Clove – 1

Bay leaf – 1

Method

  1. Wash and soak rice in warm water for 30 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.

    2. 1-soak

  2. Ad raisins and fry until it turns fluffy. Keep aside.

    3. 2-fry

  3. In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.

    4. 3-caramelize

  4. The onion will be golden in colour and crisp in texture. Keep aside.

    5. 4-ingredients

  5. In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.

    6. 5-temper

  6. Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.

    7. 6-cook

  7. Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.

    8. 7-ready

Notes

    •   You can also add cut pineapples, glazed cherries, paneer along with pomegranate. Pineapple tends to change the whole flavor of the dish. So if you like, you can add.
    • Soaking rice is important for easy cooking.
    • I did only with 1/2 cup rice, so did it in kadai itself.
    • I added less saffron, so my rice colour remained unchanged. But be careful while adding saffron, if you add more, then it may over power and spoil the flavor and taste.

I had as such, but you will see some dal in the picture, its just for that, I am not sure with what this goes best. Let me know in comments section if you have any suggestions about the side dish.

kashmiri-pilaf

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Comments

  12. Thank you Raks! The last Kashmiri Pulao I tried was in Delhi when we went for entrance exams.. That's 15 yrs ago! Gonna make it for my FIL bday dinner this weekend.

    Reply

  20. There's a restaurant in Ranchi called Kaveri, where we used to eat this heavenly combination – Kashmiri Pulao and Reshmi Paneer.

    Reshmi Paneer is melt-in-the-mouth thin strands of paneer in a delicious cashew gravy.

    Reply

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