Kashmiri Pulao | Aromatic Rice with Saffron, Dry & Fresh Fruit

Kashmiri Pulao: Kashmir's Best-Kept Secret

A delectable rice dish that is a must-have on all festive occasions, Kashmiri pulao is relished by people of all ages. The fresh fruits and saffron infused rice are perfect together. If you are looking for a delicious rice recipe, then try this Kashmiri pulao. It is prepared with basmati rice and fresh fruits like apple, pinapple and grapes. The recipe is easy to make and the ingredients used are easily available.

Ingredients

1. 1 cup long grain basmati rice soaked in water for 20 to 30 minutes. 1121 rice works best for making Biryani.
2. 1 stick of cinnamon
3. 1 teaspoon black cumin seeds (shahi jeera)
4. 1 Indian bay leaf
5. 3 Cloves
6. 2 to 3 Green cardamoms
7. 1 to 2 Black cardamoms
8. 2 pinches Saffron strands
9. 2 to 3 tablespoons Ghee or any neutral tasting oil
10. 2 to 2.25 cups water or as required
11. Salt as required

For Making Garnish, we will have three garnishes prepared in the order (in the same pan, to avoid wasting ghee and keep soaking the flavors from one to the other garnish).

1. ½ cup thinly sliced onions or 1 medium-sized

1. 10 to 12 cashews
2. 10 to 12 almonds
3. 10 to 12 walnuts
4. 10 to 12 pecans

1. Half apple, cut into small pieces. Take any juicy and slightly tart apple, as it will become sweeter while cooking. Green grapes, cut into half.
2. Pineapple cut into small pieces.

2 tablespoons Ghee or any neutral tasting oil

Fresh Pomegranate (seeded) and fresh mint leaves (optional)

Preparation Method

Soak the basmati rice in water for about 20 to 30 minutes, then drain the water and set it aside. Rinse the rice until the water runs clear. Soak it in enough water for 20 to 30 minutes. Drain off the water and set aside.

Soak Saffron strands in lukewarm milk and keep aside for 20min.

Pour oil or ghee into a deep pan or pot and add cinnamon sticks, caraway seeds, tej patta, cloves, green cardamoms and black cardamoms. Cook the spices for some time until they crackle and release their fragrance. Lower the heat or switch off the heat.

Add the soaked basmati rice and sauté it gently for a minute. You'd see rice becoming translucent to white in colour. Don't let it brown.

In a separate pan, saute the onion slices till deep golden brown. Add some sugar for faster caramelization.

Heat the dry fruits for a few minutes in a pan until they are crisp and lightly browned. Place them on kitchen paper tissues to soak up excess oil.

In this oil, add fruits and saute them lightly.

Divide the garnishes in two parts.

To cook rice, add the appropriate amount of water and salt to a saucepan. Add half the garnishes. Add the saffron milk. Stir the mixture and then cover the pan tightly. Simmer on medium-low heat until the rice is tender. When the rice is done, it will be soft and fluffy and all the water will have been absorbed. Fluff it with a fork.

To make top Kashmiri pulao, first caramelize the onions and then add them to the rice. Garnish with fried nuts and the sauteed fresh fruit.

Sprinkle with pomegranate & mint leaves for a fresh taste.

Serve warm with raita or pickles and enjoy this delicious meal.

Traditional Kashmiri pulao is a one-pot dish that can be prepared in a jiffy. Fresh fruits such as apples, pineapple and grapes are sautéed for a few minutes to make the pulao even tastier. Dried fruits add a crunchy texture to the pulao.

If you liked reading this article, do share it with your friends as well. Also, if you think some points need improvement or if we missed out on some important facts, do not hesitate to let us know.