Kashmiri Pulao
Explore the world of Kashmiri cuisine with this one-pot celebratory delicacy, featuring an elegant blend of fragrant Tilda Pure Basmati rice, spices, nuts, dry fruits & saffron. Kashmiri Pulao is aromatic, mildly sweet, and unforgettable in taste, making it perfect for special occasions and family gatherings.
- 31 - 60 Minutes
- Medium
- Serves 6
Method
Ingredients
Ingredients
- 2 cups TILDA Pure Basmati Rice (soaked in water for 20 minutes)
- 1, 2-inch cinnamon stick
- 2 tsp cumin seeds
- 2-3 bay leaves
- 6 cloves
- 2-3 black cardamom pods
- 1tsp green cardamom pods
- 1 tsp dry ginger powder
- 2 tsp fennel powder
- 4 pinches of saffron strands, dissolved in 1 tbsp warm milk
- 4-6 tbsp ghee (or butter)
- 4-5 cups water to cook the rice
- Salt
- For garnish:
- 2 onions, thinly sliced
- 20-25 cashews
- 20-24 almonds
- Handful pistachios
- Handful raisins
- 4 Tbsp ghee (or butter)
- Handful pomegranate seeds (optional)
- 20 walnuts (optional)
How to make Kashmiri Pulao
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Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 2 hours. Later drain all the water and set the soaked rice aside.
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Heat a deep pan, add the ghee or butter.
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Now add the cinnamon stick, cumin seeds, bay leaves, cloves, green cardamoms, and black cardamoms. Fry for a few seconds.
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Lower the heat and add dry ginger powder and fennel powder. Mix and stir well, taking care that you do not burn the ground spices.
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Add the soaked basmati rice. Mix gently and sauté for a minute.
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Now add the saffron and mix well.
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Pour water and add salt as required. Stir and mix again. Check the taste of the water, it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.
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Make the garnish: Heat the ghee or butter in a frying pan on low heat.
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Add the sliced onions. Sauté until golden brown. Remove the onions with a slotted spoon and place on a paper towel.
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In the same pan, add ½ tsp ghee or butter, almonds, cashews, pistachios and raisins for 2 to 3 minutes or until the almonds becomes crispy.
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To serve: • Fluff the cooked rice with a fork. • Take half of the fried nuts and mix with the rice. Leave the other half for the garnish. • Now spread the rice on a platter and garnish it with the caramelized onions and the remaining dried fruits and pomegranate seeds. • You can also garnish this with chopped fresh apples and pineapples. • Pulao is ready to be eaten. Enjoy!
