Print

Kashmiri Pulao


  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
Scale

Ingredients

  • 2 cups Basmati Rice (Aromatic Long Grained Rice)
  • 1 inch Cinnamon Stick
  • 1 teaspoon Caraway seeds (Shah jeera)
  • 12 Bay Leaves (tej patta)
  • 4 Cloves
  • 23 Cardamom pods (or 1/2 teaspoon powder)
  • 1 Black Cardamom, crushed (badi elaichi)
  • 1/4 teaspoon fennel powder (optional)
  • 1/2 teaspoon Ginger, grated
  • 1 Garlic clove, minced
  • 2 pinches of Saffron (optional) {Or use turmeric powder}
  • 2 tablespoons Ghee / Oil
  • 2 teaspoons Salt (adjust to taste)
  • 4 cups Water (or as much as your rice takes to cook)

For the Garnish

  • 1 large onion, sliced
  • a pinch of salt
  • 68 Cashew nuts, broken roughly
  • 68 Almonds, cut roughly
  • 2 tablespoons Golden Raisins (more or less as per sweetness)
  • 56 Walnuts, chopped roughly (optional)

Instructions

For the Rice

  1. Soak the rice in water for 30 minutes. (Or in warm water for 10-15 minutes) It helps cook the rice faster. Drain and set aside.
  2. To a pan with high sides, heat oil and add all the whole spices – caraway seeds, black cardamom (crushed), cinnamon, cloves, fennel and bay leaves. Cook for a minute till the aroma from the spices start to come. Add the grated ginger and garlic.
  3. Meanwhile, in warm milk (or water), add the saffron and mix it gently
  4. Add the drained Rice to the spices and mix well.
  5. Add the water, saffron milk, salt & Mix well
  6. Let the mixture come to a boil. Then reduce the flame to low, cover the pan with a lid and let it cook for 15-16 minutes or until the rice is fully cooked.
  7. Once the rice is cooked, fluff it up with a fork to mix in all the spices 9without breaking the rice)

For the garnish – As the rice is cooking, prepare your garnish.

  1. In another pan, heat some oil & add the sliced onions and a pinch of salt.
  2. Cook for 6-8 minutes on medium high constantly mixing to avoid burning. cook till the onions are brown & caramelized. (If you want crunchier onions, cook longer)
  3. Do the same with the almonds, raisins & cashews. Fry them until they a golden and remove & set aside.

To serve

  1. Garnish the rice with the caramelized onions, almonds, raisins & cashews. Serve with a spicy gravy side dish.

  • Category: Main
  • Cuisine: Indian