Kashmiri Pulao Recipe

Kashmiri Pulao
Kashmiri Style Spiced Basmati Rice Pilaf
Submitted By: Taz

Ingredients:

Pulao:
2 Cups Basmati Rice (Chawal)
3 Cups Water
1 Cup Whole Milk (Doodh)
½ tsp Jaggery (Gur) - grated fine
1 Tbs Ghee
Kosher Salt (Namak) to taste
1 small Red Onion (Pyaz) - sliced thin
2 Tbs Golden Raisins (Kishmish)
2 Tbs Walnuts (Akhrot) - chopped
2 Tbs Cashew Nut Pieces (Kaju)
2 Tbs Sliced Almonds (Badam)
⅛ tsp Saffron Threads (Kesar)
-OPTIONAL GARNISH-
¼ Cup Fresh Pomegranate Seeds (Anar)

Masala:
1 Tbs Ghee
1 Cinnamon Stick (Dalchini)
2 tsp Caraway Seed (Sajira)
1 Bay Leaf (Tej Patta)
4 Whole Black Peppercorns (Kali Mirch)
2 Green Cardamom Pods (Choti Elaichi)
2 Whole Cloves (Luang)
2 tsp Fennel Seed (Saunf) - ground into a fine powder
½ tsp Dried Ginger Powder (Adrak)

Preparation:
  1. Rinse rice under cold water until water runs clear - Place rice in a container and add enough clean water to cover - Set aside to soak for 30 minutes
  2. Heat 1 Tbs of ghee over medium-high heat in a large, heavy bottomed pan with a tight fitting lid
  3. Once ghee is hot, add the masala ingredients and sauté until fragrant (apx 1 minute) - Add jaggery and thoroughly combine
  4. Drain rice and add to the pan and thoroughly combine - Add saffron threads and sauté for 1 minute - Add water and milk - Bring to a boil
  5. Once boil has been achieved, reduce heat to a simmer - Loosely cover and allow rice to simmer for 15-20 minutes or until most of the water has been absorbed - Remove from heat, tightly cover and set aside until needed
  6. Heat the remaining Tbs of ghee in a small skillet over medium heat until shimmering - Add raisins, walnuts, cashews, and almonds and sauté until the cashews are golden (DO NOT BURN)
  7. Remove the raisins and nuts from the skillet using a slotted spoon and set aside
  8. To the same skillet add the onion and sauté until lightly browned (apx 10-12 minutes)
  9. Add the raisins and nuts back to the skillet and continue to sauté for an additional 2 minutes (stirring frequently)
  10. Remove lid from the rice and fluff with a fork (can remove whole masala ingredients and discard if desired or just ask guests to 'eat around them')
  11. Add the onion mixture to the cooked and fluffed rice and thoroughly combine
  12. Transfer to a serving dish (garnish if desired) and serve immediately with raita, chutney(s), and pickle of choice or as part of any Indian meal
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