Kashmiri Pulao

Name: Kashmiri Pulao
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Basmati rice; 2 cups Water; 1/4 tsp Saffron strands –; to taste Salt; For tempering :; 1 tsp + 1/2 tsp Ghee –; 1/2 tsp Black pepper powder; 4 nos –.,Cloves; 1 big Star anise –; 2 or 3 Cinnamon sticks –; Nuts :; 10-12 Almonds; 10-12 Cashew nuts; 1 tbsp Raisins; 4 big Walnuts –; Vegetables :; 1/3 cup Capsicum – (cut into long); 1/3 cup French beans – (cut into long); 1/3 cup Carrot – (cut into long); 1/2 cup Broccoli florets; Chopped fresh fruits; 1/4 cup Pineapple; 1/4 cup Orange; 1/4 cup Pomegranate seeds; 1-2 tbsp Cherry

Divya Suresh @cook_8942971

Very gladly sharing the recipe of Kashmiri pulao…. one of my most favourite dish ! It was there in my to do list since long time and tried it out in my own way…and it’s a big hit. Kashmir is known for walnuts and always I wanted to use it in this pulao, so that is one more twist in this recipe. You can change it up in many ways by simply varying with the vegetables/fruits/nuts you want to use.

Divya Suresh @cook_8942971

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Ingredients

4 servings

1 cupBasmati rice
2 cupsWater
1/4 tspSaffron strands –
to tasteSalt
For tempering :
1 tsp + 1/2 tspGhee –
1/2 tspBlack pepper powder
4 nos–.,Cloves
1 bigStar anise –
2 or 3Cinnamon sticks –
Nuts :
10-12Almonds
10-12Cashew nuts
1 tbspRaisins
4 bigWalnuts –
Vegetables :
1/3 cupCapsicum – (cut into long)
1/3 cupFrench beans – (cut into long)
1/3 cupCarrot – (cut into long)
1/2 cupBroccoli florets
Chopped fresh fruits
1/4 cupPineapple
1/4 cupOrange
1/4 cupPomegranate seeds
1-2 tbspCherry

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Steps

1

PREPARATIONS : Soak saffron strands in 1 tbsp warm water, chop cashew nuts, almonds and walnuts, heat 2 cups of water, when boil.. add in 1 cup of rinsed basmati rice and cook till done After 5 minutes, divide the rice into half, and add in soaked saffron strands along with water to the one portion of rice and mix well and keep the other portion as such, Cook french beans and carrot in enough water (do not cook soft, but keep it crunchy)
2

Heat 1 tsp ghee in a pan, add in cloves, cinnamon and star anise, stir once and add in chopped cashew nuts, almonds, walnuts, raisins and capsicum and saute till capsicum becomes little soft
3

Now add in blanched french beans and carrot, mix everything well
4

In the same pan make some space in the centre (like shown in the pieces below) and add in 1/2 tsp of ghee, let it become hot, then add in black pepper powder and mix everything well by adding required amount of salt (at this stage add salt required only for vegetables and nuts)
5

Now add in both the portions of cooked rice, fruits and required amount of salt (here add salt required for rice & fruits), keep low flame
6

Stir well while combining everything on high flame for 1 minute
7

Remove from the heat and serve with yellow dal