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Kashmiri pulao recipe
Kashmiri pulao recipe, always turnouts as a super hit dish whenever we make at home. It is very flavorful, rich but mild and with the hint of sweetness of dry fruits.
Course
Lunch
Cuisine
Indian
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
2
servings
Calories
2601
kcal
Author
Sujatha Muralidhar
Ingredients
For prepping
11/2
cup
basmati rice
1
cup
milk
1
pinch
saffron
1
tablespoon
ghee
/ clarified butter
3
tablespoon
vegetable oil
¼
cup
cashew nuts
chopped
¼
cup
almonds
chopped
¼
cup
walnuts
chopped
¼
cup
raisin
1
onion
thinly sliced
For seasoning
1
inch
cinnamon
3
cloves
1
cardamom
1
bay leaf
1
green chili
/serrano pepper
1
teaspoon
ginger
grated
¼
teaspoon
ground fennel seed
2
cups
water
11/2
teaspoon
salt
or as required
For cooking
Instructions
For prepping
Wash, rinse and soak Basmati rice for 20 minutes.
Heat milk to lukewarm and add saffron. Keep it aside.
Heat is a heavy bottom pan in medium flame. Add both ghee and vegetable oil.
Add chopped nuts and dry fruits. And fry them till it becomes golden brown. Then transfer the nuts to a plate and keep it aside.
In the same pan sliced onion.
Fry them until it becomes crispy and golden brown in color. Transfer these to a plate and keep aside.
For seasoning
In the same pan add cinnamon stick, cloves, cardamom, and bay leaf.
Fry them until they become golden brown in color.
Now add chopped green chili, grated ginger, ground fennel seed powder.
In a medium flame, saute until the ginger slightly changes its color.
Now add the saffron soaked milk, water, and salt. Bring it to boil.
Add soaked and drained rice.
For cooking
In medium-high flame cook the rice till it is 80% done.
Then seal pulao vessel with aluminum foil.
And place a cast iron pan(tawa) in between the stove and the pulao vessel.
And simmer the flame and cook it for 10 minutes.
Remove pulao from the stove and leave it in the counter for 10mins.
Then open the aluminum foil and add roasted onion, dry fruits and nuts.
Gently mix with the wooden spatula.
Serve along with raita or salad.
Notes
Add a tablespoon of vegetable oil, while stirring the ingredients if it starts sticking to the pan.
Nutrition
Calories:
2601
kcal
|
Carbohydrates:
445
g
|
Protein:
50
g
|
Fat:
68
g
|
Saturated Fat:
33
g
|
Cholesterol:
31
mg
|
Sodium:
6496
mg
|
Potassium:
1273
mg
|
Fiber:
13
g
|
Sugar:
11
g
|
Vitamin A:
226
IU
|
Vitamin C:
6
mg
|
Calcium:
373
mg
|
Iron:
7
mg