Cooking with Ish

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

Spices that make the broth flavorful

Add 2 strands of saffron to the broth too

Simmer spices in 4 cups of water for 12 – 14 mins

Grated carrots & corn to be cooked with the rice & Granishings to be added later

Rinse the rice a couple times in water and soak for 30 minutes

Drain the rice after 30 minutes

Seasoning of whole spicess

Add tumeric to the seasoning

Add drained rice and veggies

Saute and blend them for 4 -5 mins

Add the broth to the rice

Cover and Cook for 12 – 15 mins

Until water evaporates

Add Pomegranate seeds

Saute onions

Until golden brown

Roasted/fried cashew & almonds

Add the Garam Masala

Garnish rice dish with roasted nuts

Garnish with golden onions

Kashmiri Pulao! ready to eat

Ingredients
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
3 Cloves
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

********Seasoning……………….
1 t Cumin seeds
3 -4 Green cardamoms
1 stick cinnamon
2 -3 cloves
1/2 t Tumeric
******* Garnishings……………………..
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
—————————————————-

Method

1.  Soak rice in three cups of water for half an hour. Drain.
2. Simmer the spices in the water for 12 – 15 minutes (till the broth is reduced to 3 cups)
3. Heat 2 Tbsp of oil in a non stick pan, fry the onions till golden and crisp ( put them in a bowl)
4. Saute the nuts in the pan for 2 -3 minutes – till they turn golden and crisp ( put them in another bowl)
5. Heat 2 Tbsp of oil in a pan, Add the seasonings…cumin seeds, cardamom, cloves, cinnamon and tumeric
6. Saute for 2 – 3 minutes
7. Add the rice, carrots and corn and saute for 4 -5 minutes, until it all dry and well blended
8. Add the spicy broth, salt and cover, while cooking on medium heat
9. Cook for another 10 – 13 minutes ( until all the water has evaporated)
10. Add the roasted/fried nuts, garam masala and Pomegranate seeds and blend well
11. Finally garnish with the roasted/fried golden onions….

***** Result**************************

Simply Delicious!!!!!! Just by itself….

Usually Pulao goes well with salty yoghurt but Kashmiri Pulao was perfect by itself