Kashmiri Pulao Recipe
Ingredients:
- 1 cup basmati rice (long-grain, aged)
- 2 cups water
- 1 tbsp ghee or oil
- 1 small bay leaf
- 2 cloves
- 2 green cardamoms
- 1 small cinnamon stick
- Salt to taste
Instructions:
Cook the Rice
- Rinse rice until water runs clear, then soak for 20 minutes and drain.
- Heat 1 tbsp ghee in a pot; add bay leaf, cloves, cardamoms, and cinnamon.
- Sauté for 30 seconds, then add rice and sauté gently for 1 minute.
- Add water and salt, then cook until rice is tender and fluffy.
- Once done, let it rest for 5 minutes, then fluff with a fork.
Prepare the Saffron Milk
- Soak saffron strands in warm milk for 10 minutes.
- Pour over the cooked rice and mix gently.
Fry the Nuts and Fruits
- Heat 2 tbsp ghee in a pan.
- Add cashews, almonds, and raisins; fry until golden and aromatic.
- Remove and keep aside.
- If using fresh fruits (like pineapple or apple), sauté briefly in the same ghee for 30 seconds to lightly caramelize.
Combine Everything
- Add fried nuts and fruits to the saffron rice.
- Sprinkle fennel powder and sugar (if using).
- Mix gently to preserve the grains and garnishes.
Serve
- Serve warm, garnished with extra fruits, nuts, or fried onions.
- Goes beautifully with shahi paneer, korma, or raita.