Kashmiri Pulao: A Taste of the Himalayas

wellhealthorganic.com Kashmiri Pulao: Kashmiri Pulao represents a delectable variation of rice pulao originating from the Kashmiri cuisine, richly flavored with nuts, dried fruits, saffron, and a hint of fresh fruits. Its aroma is captivating, and its taste is mild with a subtle sweetness.

Kashmiri Pulao

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Cuisine: Indian, Kashmiri
• Course: Main Course
• Diet: Gluten-Free, Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Kashmiri Pulao:

1. 1 cup basmati rice 
2. 1-inch cinnamon stick
3. 1 teaspoon caraway seeds (shahi jeera)
4. 1 tej patta (Indian bay leaf)
5. 3 cloves
6. 2 to 3 green cardamoms
7. 1 to 2 black cardamoms
8. ½ teaspoon dry ginger powder
9. 1 teaspoon fennel powder
10. 2 pinches saffron strands
11. 3 tablespoons Ghee
12. 2 to 2.25 cups water (or as required)
13. Salt to taste

For Garnish:

1. 1 cup thinly sliced onions
2. 10 to 12 cashews
3. 10 to 12 almonds
4. 10 to 12 walnuts
5. 2 tablespoons Ghee or any neutral-tasting oil

Also Read: Panjiri

Instructions:

Making Kashmiri Pulao:

1. Rinse basmati rice thoroughly in water until the water runs clear of starch. Soak the rice in a bowl filled with enough water for 20 to 30 minutes. After draining the water, set aside the soaked rice.
2. Heat ghee or oil in a deep pan or pot over low or medium heat.
3. Add cinnamon stick, caraway seeds, tej patta, cloves, green cardamoms, and black cardamoms to the pan. Fry the spices until they crackle and release fragrance.
4. Reduce the heat or turn it off completely. Add dry ginger powder and fennel powder. Mix well, taking care not to burn the spices.
5. Add the soaked basmati rice to the pan. Gently mix and sauté for a minute.
6. Add whole or crushed saffron strands, mixing well.
7. Pour water into the pan and add salt to taste. Stir and mix thoroughly. Ensure the water tastes slightly salty.
8. Cover the pan tightly and simmer over medium-low heat until the rice grains are tender.

Also Read: Hot And Sour Soup

Preparing Garnish:

1. Heat ghee or oil in a frying pan. Include thinly sliced onions along with a dash of salt. Sauté until the onions turn golden brown, caramelized, and crisp. Remove the onions and place them on kitchen paper tissues.
2. In the same pan, fry almonds until they become crisp and crunchy. Remove and place them on kitchen paper tissues.
3. Fry cashews until they are crisp and lightly browned. Place them on kitchen paper tissues.
4. Similarly, fry walnuts until they are crisp and lightly browned. Remove and place them on kitchen paper tissues.

Assembly:

1. Once the rice is cooked to desired tenderness and all water is absorbed, fluff it with a fork.
2. Garnish your Kashmiri Pulao with a topping of caramelized onions and a medley of fried nuts. Optionally, garnish with cubes of fresh fruits like apple, pineapple, or pomegranate arils.
3. Enjoy Kashmiri Pulao on its own or accompanied by raita, paneer curry, vegetable curry, or dal-tadka.