Kashmiri Pulao, Veg Pulav with Mixed Nuts
by Tarla Dalal
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Added to 12 cookbooks
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The Kashmiri Pulao is a unique dish, with a richness that reflects the spirit of the beautiful valley. Tinged with saffron and spices, this rice dish is loaded with plenty of dried fruits and nuts, which give it a pleasant sweetness and vibrant mouth-feel.
The spicy aroma of this dish is intoxicating, while the grand appearance dotted with cashews and raisins is absolutely inviting!
The Kashmiri Pulao is worth including in a party or festival menu.
You can also try other pulao recipes like the Shahi Pulao or Pearl Pulao, Rice with Baby Onions .
- Soak the rice in enough water for 30 minutes. Drain and keep aside.
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
- Drain, remove the nuts and keep aside.
- In the same pressure cooker, add the cumin seeds, bayleaf, cinnamon, cloves, cardamom, peppercorns and fennel seeds and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
- Add the rice and salt and sauté on a medium flame for 1 minute.
- Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
- Pressure cook it for 2 whistles.
- Allow the steam to escape before opening the lid.
- Add the prepared nuts evenly over the rice.
- Serve hot.
Nutrient values per serving
|Vitamin A||103.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||1.9 mg|
|Folic Acid||4.9 mcg|
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