Kashmiri Pulao is a rice dish with a difference. It has veggies, crunchy nuts, crunchy onions, saffron and fruit. Everybody likes nuts but nobody at home likes raisins, not even, if it makes an authentic Kashmiri pulao. So I made my pulao without raisins. As for fruits, I did not want to add apple, pineapple or grapes (that are usually added), but took a chance with some pomegranate and it turned out just fine in fact quite different from other kinds of pulao, that I have made before.
Another thing I did different was to prepare a broth and use it instead of water to make the Pulao. The broth was simmered with spices for about 12 – 15 minutes and that added a nice flavorful touch.
Here is the Recipe for Kashmiri Pulao
Basmati rice 1 1/2 cups
1 cup grated carrot
1/4 cup corn/peas
**********Spices for the broth——
4 cups of water
3 Black cardamoms
2 Bay leaves
2 Cinnamon sticks ( 1 inch)
1/2 t Dry ginger powder (saunt)
1 t Fennel seeds (Saunf)
1/4t Hing ( Asofetida)
Saffron (kesar) a few threads
1 t Cumin seeds
3 -4 Green cardamoms
1 stick cinnamon
2 -3 cloves
1/2 t Tumeric
1 Tbsp Garam Masala
10-12 Cashewnuts chopped roasted/fried
10 – 12 Almonds chopped roasted/fried
1/4 – 1/2 C fresh pomegranate seeds
1 small onion thinly sliced roasted/fried
- Soak rice in three cups of water for half an hour. Drain.
- Simmer the spices in the water for 12 – 15 minutes (till the broth is reduced to 3 cups)
- Heat 2 Tbsp of oil in a non stick pan, fry the onions till golden and crisp ( put them in a bowl)
- Saute the nuts in the pan for 2 -3 minutes – till they turn golden and crisp ( put them in another bowl)
- Heat 2 Tbsp of oil in a pan, Add the seasonings…cumin seeds, cardamom, cloves, cinnamon and tumeric
- Saute for 2 – 3 minutes
- Add the rice, carrots and corn and saute for 4 -5 minutes, until it all dry and well blended
- Add the spicy broth, salt and cover, while cooking on medium heat
- Cook for another 10 – 13 minutes ( until all the water has evaporated)
- Add the roasted/fried nuts, garam masala and Pomegranate seeds and blend well
- Finally garnish with the roasted/fried golden onions….
Simply Delicious!!!!!! Just by itself….
Usually Pulao goes well with salty yoghurt but Kashmiri Pulao was perfect by itself