Kashmiri Pulao

Name: Kashmiri Pulao
Yield: 2-3 servings
Cuisine: American
Ingredients: 2 cups basmati rice; 1.5 cups dry fruits (pref. almonds, cashews, walnuts,raisins); 1/2 cup diced fruits (pref. Apple, peach, apricot); 1/4 cup paneer cubes; 1/4 cup sliced onions; 2 tsp dry ginger powder; 1/2 tsp cinnamon powder; 1 tsp caraway seeds (shahjeera); 2-3 green cardamoms; 2 black cardamoms; 3 cloves; 1 bay leaf; 1 inch cinnamon; 2 pinches saffron strings; to taste Salt; 2 tbsp ghee/ clarified butter

The.randomgram @cook_17458953

I got inspired to make this after tasting Kashmiri Pulao at Lalit Grand Palace in Srinagar. I tried to add fruits, nuts and spices based on the aromat and flavourful experience I had there. Do try and let me know.

The.randomgram @cook_17458953

Saved

Ingredients

2-3 servings

2 cupsbasmati rice
1.5 cupsdry fruits (pref. almonds, cashews, walnuts,raisins)
1/2 cupdiced fruits (pref. Apple, peach, apricot)
1/4 cuppaneer cubes
1/4 cupsliced onions
2 tspdry ginger powder
1/2 tspcinnamon powder
1 tspcaraway seeds (shahjeera)
2-3green cardamoms
2black cardamoms
3cloves
1bay leaf
1 inchcinnamon
2 pinchessaffron strings
to tasteSalt
2 tbspghee/ clarified butter

Saved

Steps

1

Heat some portion of ghee in a pan and fry finely sliced onions in it until they are caramelized. Keep them aside.
2

Pour remaining portion of ghee in a cooker and add bay leaf, cardamoms, cloves, caraway seeds, cinnamon, cinnamon powder. Saute until they release aroma.
3

Add dry ginger powder and saute until raw smell goes off.
4

Add all the dry fruits (adding raisins at end) and saute them just before they turn golden.
5

Add cut paneer cubes into the mix and saute all until paneer turns light golden.
6

Add saffron (keeping small portion for garnishing) to the mix and saute for few minutes.
7

Add fruits and saute for small time.
8

Add caramelized onions keeping small portion aside for garnishing.
9

Add washed and soaked rice and water as required for rice.
10

Add salt as per taste. Cook for 2 whistles.
11

After opening fluff the rice with a fork.
12

Mix remaining saffron in small quantity of water and pour over the pulao for garnishing.
13

Garnishing with remaining carmelized onions.
14

Aromat mildly spiced Kashmiri pulao is ready to serve.
Tip: serve with cucumber or pineapple raita.