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Kashmiri Pulao, Veg Pulav with Mixed Nuts

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Tarla Dalal

31 July, 2017

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Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe

Table of Content

About Kashmiri Pulao, Veg Pulav With Mixed Nuts

Ingredients

Methods

How to make Kashmiri Pulao

Nutrient values

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 .

Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe - How to make Kashmiri Pulao, Veg Pulav with Mixed Nuts

Ingredients

Main Ingredients

1 1/4 cups long grain rice (basmati chawal)

saffron (kesar) strands

2 tsp warm milk

1 1/2 tbsp ghee

2 tbsp cashew nut (kaju) halves

2 tbsp almond (badam) halves

1 tbsp raisins (kismis)

1 tsp cumin seeds (jeera)

1 bay leaf (tejpatta)

1 small stick cinnamon (dalchini)

2 clove (laung / lavang)

1 cardamom (elaichi)

3 peppercorns (kalimirch)

1 tsp fennel seeds (saunf)

1/2 cup sliced onions

1/2 tsp ginger (adrak) paste

1/2 tsp garlic (lehsun) paste

1 tsp chilli powder

salt to taste

1 tbsp finely chopped coriander (dhania)

Method

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.

Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe Video by Tarla Dalal

Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe with step by step photos

How to make Kashmiri Pulao

1. To make the Kashmiri Pulao, Veg Pulav with Mixed Nuts, Take 1 1/4 cups long grain rice (basmati chawal). Always make use of best quality long grained rice to get aromatic and flavorful Pulao.
2. Clean and wash the rice.
3. Soak the rice in enough water.
4. Cover with a lid and soak for 30 minutes.
5. Drain the basmati rice and keep aside..
6. Put the saffron (kesar) strands and 2 tsp warm milk in a small bowl.
7. Mix well and keep aside.
8. Heat the 1 1/2 tbsp ghee in a pressure cooker, add the 2 tbsp cashew nut (kaju) halves, 2 tbsp almond (badam) halves and 1 tbsp raisins (kismis) and sauté on a medium flame for 1 minute.
9. Drain, remove the nuts and keep aside.
10. In the same pressure cooker, add the 1 tsp cumin seeds (jeera), 1 bay leaf (tejpatta), 1 small stick cinnamon (dalchini), 2 clove (laung / lavang), 1 cardamom (elaichi), 3 peppercorns (kalimirch) and 1 tsp fennel seeds (saunf) and sauté on a medium flame for 30 seconds.
11. Add the 1/2 cup sliced onions and sauté on a medium flame for 2 minutes.
12. Add the 1/2 tsp ginger (adrak) paste, 1/2 tsp garlic (lehsun) paste and 1 tsp chilli powder and sauté on a medium flame for 30 seconds.
13. Add the rice and salt to taste and sauté on a medium flame for 1 minute.
14. Add 1½ cups hot water, saffron-milk mixture and 1 tbsp finely chopped coriander (dhania), mix gently and cook on a medium flame for 1 minute.
15. Pressure cook it for 2 whistles.
16. Allow the steam to escape before opening the lid. Add the prepared nuts evenly over the rice.
17. Serve Kashmiri Pulao, Veg Pulav with Mixed Nuts hot.
18. Kashmiri Pulao, Veg Pulav with Mixed Nuts.