This Kashmiri Pulao or Pilaf is studded with dried raisins, almonds and cashews and scented with saffron, cloves, cardamom and star anise. Kashmiri pulao is an aromatic rice dish that tastes mild and faintly sweet. Unlike other pulao recipes, this is the sweeter version due to raisins and nuts. Serve this delicious pulao with a raita or curry of your choice.
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
Kashmir is a renowned state of India known for its natural resources. One such resource is Saffron, which is special in Indian cuisine. Kashmiri pulao is a basmati rice dish with lots of nuts and saffron. Generally, pulao is rice that is flavoured with various spices and then bulked up with the addition of meat, vegetables, nuts or even lentils. And do not forget the main hero here is the saffron.
Pulao variations are usually made with long-grained and fragrant basmati rice. The grains are cooked to perfection without sticking, so each rice keeps its shape.
In some recipes, pulao is prepared in stock or broth. But in this recipe, only water and dried spices are used for flavouring the grains. To add more flavour and texture to this pulao, you can add some dry fruits like berries or apricots. Most variations of Kashmiri Pulao use fresh and dry fruits and nuts. In this recipe, I am not using any fresh fruits; I personally like to serve this pulao with Korma or Roasted Chicken or Lamb along with onion tomato raita. Nobody in my home really enjoys the combination of fruits with curry or raita, so I omitted it.
This is one of the easiest pulao to cook, which is heavy on flavours. But you will find a lot of variations in the Kashmiri Pulao recipe. Kashmiri Pulao is an ideal menu for any festival or get-together. Enjoy this delicious Kashmiri Pulao with your family and friends.
Why you will love this PULAO
- Rich, flavourful and delicious.
- Perfect dish for festivals or get-togethers.
- Packed with aromatic flavours.
- Easily customizable depending on your preferences.
Let’s start cooking!
Serving Suggestions: 3 to 4
Preparation time: 20 minutes
Cooking time: 20 minutes
2. Ingredients
- 2 cups long-grain basmati rice
- 2 tablespoons of ghee
- 4 to 5 green cardamom
- 3 to 4 cloves
- 1 inch cinnamon stick
- 10 to 12 black peppercorn
- 1 small piece of mace (optional)
- 1-star anise
- 10 to 12 cashews
- 10 to 12 almonds
- 10 to 12 pistachios ( optional)
- 1 tablespoon of raisins
- Salt
- 1 teaspoon of Sugar
- 3 cups water
- 1 cup milk
- 2 pinch saffron strand ( soaked in ½ cup warm milk)
3. Step by Step method
- Rinse Basmati rice a few times in water until the water is clear of starch. Soak basmati rice in water for at least 15 minutes. Later, drain all the water and set the soaked rice aside.
- Heat ghee in a deep pan on medium flame.
- Add cinnamon stick, green cardamom, cloves, and star anise. Saute for a few seconds. Now add almonds, cashews, pistachios and raisins.
- Fry for a few seconds until they turn slightly crisp.
- Add 3 cups of water and 1 cup of milk, and boil the water on a high flame.
- When the water starts boiling, add soaked basmati rice.
- Add salt to the water. Check the water’s taste; it should taste a bit salty. Cover the pan tightly and simmer on low flame for 15 minutes or until the rice grains are tender.
- Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, add one teaspoon of sugar and soak saffron with milk.
- Fluff the rice with a fork.
- Kashmiri Pulao is ready to be served. So dish out and enjoy with your favourite curry or raita.
4. Tips
- Use good quality grain basmati rice for Pulao. Always soak basmati rice for at least 15 to 20 minutes before cooking. Soaking the rice is very important for this recipe.
- Basmati rice is an aromatic long-grain rice that tends to absorb less water while cooking and takes less time.
- Remove the whole garam masala before serving.
- Fried onions and nuts can also be used in garnishing.
