Kashmiri Pulao

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.

History

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.

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.

Summarised Preparation

Prep and Cook Rice

Measure all the ingredients for the pulao and keep ready. Rinse 1 cup basmati rice thoroughly in water until the water is clear of starch. Soak the rice grains in enough water for 20 to 30 minutes. On a low or medium flame, heat 2 to 3 tablespoons oil or ghee in a deep pan. Add 1 inch cinnamon stick, 1 teaspoon caraway seeds (shahi jeera), 1 tej patta (Indian bay leaf), 3 cloves, 2 to 3 green cardamoms and 1 to 2 black cardamoms. Fry the spices for some seconds or till they crackle and the oil becomes fragrant.

Now lower the heat or switch off the heat. Add the ½ teaspoon dry ginger powder (saunth) and 1 teaspoon fennel powder. Stir well. Add 1 cup of soaked and drained basmati rice.Gently mix and sauté for a minute on low heat. Add 2 pinches of crushed saffron (kesar). Gently mix again. Pour in 2 cups of water. Add salt as required.

Mix and stir well. Check the taste of the water and it should taste a bit salty like sea water.

Cover the pan tightly and cook rice on a medium-low heat. When the rice is cooking, prepare the garnish as shown in the step below.

In between do check the rice a couple of times. If you see that the water has evaporated and the rice grains are undercooked, add a splash of hot water. Cover the pan and continue to cook.

Make Garnish

Heat 2 tablespoon ghee or oil in a frying pan. Add one sliced onion or ½ cup sliced onion. Add a pinch of salt to the onions to encourage sweating. Saute the onions till they are golden or caramelized and crisp. Remove with a slotted spoon and drain on kitchen paper towels.

There will be some oil or ghee left in the pan. In the same oil or ghee, first fry 10 to 12 almonds till they become crunchy and crisp. Remove and place fried almonds on kitchen paper towels. Next fry 10 to 12 cashews till they are crisp and lightly browned. Remove fried cashews. Place them on kitchen paper towels. Also fry 10 to 12 walnuts till they are crisp and lightly browned. Remove fried walnuts. Place them on kitchen paper towels.

Continue cooking the rice till all the water is absorbed and the rice is tender, softened and cooked well. When done, fluff the rice.

While serving the Kashmiri pulao, garnish with the fried onions, nuts and any optional fruits that you prefer. You can add fresh fruits like apple, pineapple and pomegranate arils.

Serve Kashmiri pulao hot with raita or salad. It makes for a filling and satisfying meal.

Ingredients

For Kashmiri Pulao

• 1 cup basmati rice soaked in water for 20 to 30 minutes

• 1 inch cinnamon

• 1 teaspoon caraway seeds (shahi jeera)

• 1 tej patta (Indian bay leaf)

• 3 cloves

• 2 to 3 green cardamoms

• 1 to 2 black cardamoms

• ½ teaspoon dry ginger powder (ground ginger)

• 1 teaspoon fennel powder (ground fennel)

• 2 pinches saffron strands

• 2 to 3 tablespoons Ghee or any neutral tasting oil

• 2 to 2.25 cups water or as required

• salt as required

For Making Garnish

• ½ cup thinly sliced onions or 1 medium-sized

• 10 to 12 cashews

• 10 to 12 almonds

• 10 to 12 walnuts

• 2 tablespoons Ghee or any neutral tasting oil