Kashmiri Pulao by Tarla Dalal

Kashmiri Pulao by Tarla Dalal

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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.

  

Recipe Description for Kashmiri Pulao, Veg Pulav with Mixed Nuts

Soaking time:  30 minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients

Method
  1. Soak the rice in enough water for 30 minutes. Drain and keep aside.
  2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
  3. Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
  4. Drain, remove the nuts and keep aside.
  5. 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.
  6. Add the onions and sauté on a medium flame for 2 minutes.
  7. Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
  8. Add the rice and salt and sauté on a medium flame for 1 minute.
  9. Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
  10. Pressure cook it for 2 whistles.
  11. Allow the steam to escape before opening the lid.
  12. Add the prepared nuts evenly over the rice.
  13. Serve hot.

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