Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. Generally, a pulao is rice that is flavored with various spices, then bulked up with the addition of vegetables, nuts or even meats. Mostly pulao variations are usually made with long-grained and fragrant basmati rice. The grains are cooked to perfection without any sticking so that each individual piece of rice keeps its shape. While some recipes call for making pulao with stock, broth or even coconut milk, this simple recipe for Kashmiri pulao requires only water and dried spices to flavor the grains. The northernmost Indian state of Kashmir rests high in the Himalayas and is often called “paradise on earth.” It is easily considered one of the most scenic and beautiful places in the world.
Primarily an agricultural state, Kashmir grows rice as the staple crop. As with this Kashmiri pulao recipe, much of the cuisine is based around this life-giving grain. Kashmir is also India’s leading exporter of saffron, the prized spice that is responsible for this pulao’s color and complex flavor.
Ingredients:- Basmati rice - 1 cup
- Cinnamon - 1 inch
- Shahi jeera - 1 tsp
- Bay leaf -1
- Green cardamoms
- Black cardamoms
- Cloves
- Funnel powder - 1/2 tsp
- Saffron strands - 1 pinches
- Ghee - 2-3 tsp
- 2 cups of water or as required
- Salt as per taste
- Onion - 1 sliced
- Cashew nuts
- Almonds
- Fresh fruits
Process
1. Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 20 to 30 minutes. Later drain all the water and set the soaked rice aside. On a low or medium heat, heat oil or ghee in a deep pan or pot.
2. Add cinnamon stick, bay leaf, cloves, green cardamoms and black cardamoms. Fry the spices for some time until they crackle and the oil becomes fragrant. Now lower the heat or switch the heat off. Add the fennel powder. Mix and stir well taking care that you do not burn these ground spices.
3. Add the soaked basmati rice. Mix gently and saute for a minute. Add whole or crushed saffron strands. Mix and saute. Pour water and add salt as required. Stir and mix again. Check the taste of the water and it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.
4. Once done, for garnish, heat 2 tablespoons ghee or oil in a frying pan. Add the sliced onions. Also add a pinch of salt and saute the onions till they are golden or caramelized and crisp. Remove with a slotted spoon and place on kitchen paper tissues. Stir often when sauteing the onions. Some ghee or oil will be left in the pan. To the same ghee or oil, add the cashew nuts. Fry them until they become crisp and crunchy. Remove and place fried cashew nuts on kitchen paper tissues.
5. Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, fluff the rice with a fork. While serving top Kashmiri pulao with the caramelized onions and the fried nuts. I have added freshly chopped mango and pineapple pieces. You can also apple or pomegranate. Serve hot with raita or any curry of your choice. We have enjoyed with Chicken curry.
