Kashmiri Pulao

Name: Kashmiri Pulao
Cuisine: American
Ingredients: 1/2 cup Basmati rice, soaked for 30 minutes; 2-3 tbsp. ghee; 1/2 cup mixed nuts; 1/2 tsp. cumin seeds; 1 inch cinnamon stick; 2 cardamoms; 4 cloves; 1 bay leaf; 1/2 mace; 1 star anise; to taste salt; 1/4 tsp. peppercorns; 1 cup milk; 1 onion, sliced; pinch saffron; 1/2 tsp. dry ginger powder; 1 tsp. fennel powder; 1/2 tsp. garam masala powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reststyle - This is a traditional Kashmiri style pulao, loaded with dry fruits and cooked in saffron infused milk. It is a very easy recipe and quite popular in many restaurants. Though it slightly differs from the usual pulao as it has minimum of spices, is slightly towards the sweeter side due to the presence of dry fruits and is non spicy. Few chopped fresh fruits, fried paneer cubes and fried onion may be used to garnish this exotic rich pulao. It can be served along with any veg. / non-veg. side dish or raita.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupBasmati rice, soaked for 30 minutes
2-3 tbsp.ghee
1/2 cupmixed nuts
1/2 tsp.cumin seeds
1 inch cinnamon stick
2cardamoms
4cloves
1bay leaf
1/2mace
1star anise
to tastesalt
1/4 tsp.peppercorns
1 cupmilk
1onion, sliced
pinchsaffron
1/2 tsp.dry ginger powder
1 tsp.fennel powder
1/2 tsp.garam masala powder

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Steps

1

Soak the saffron in the milk for 15-20 minutes. Heat ghee and stir fry the mixed nuts till light golden in colour. Drain and keep aside.
2

Temper the same ghee with bay leaf, cinnamon, cloves, cardamom, mace, peppercorns, star anise and cumin seeds. Saute for a few seconds.
3

Add the onion and stir fry till translucent. Add all the powdered spices, followed by the drained rice. Saute for 1-2 minutes.
4

Add the saffron milk, 3/4 of the fried nuts and pressure cook for 2 whistles. Switch off the flame and keep it covered for 15-20 minutes more. Serve, garnished with the remaining nuts.