Kashmiri Pulao/ Veg Kashmiri Pulao
"Gar Firdaus bar-rue zamin ast, hami asto, hami asto, hami ast"– this famous quote by Mughal Emperor Jehangir aptly describes Kashmir in one line!!
In English it means ‘If there is heaven on earth, it is here, it is here, it is here’. The Mughal Emperor was so impressed by the beauty in Kashmir that he would often say, if one has not visited this beautiful paradise, they are missing out on something worthwhile!!
And how true it holds. Kashmir is one state of India which is abundantly rich in Natural Beauty!! The natural beauty of Kashmir can not be woven into words and has been aptly bestowed with a beautiful title, “Paradise on Earth”.
People of Kashmir, generally known as Kashmiris, have great taste for food, clothing and houses. They have that royal touch in their selection of articles for their use.
Kashmir is not only famous for its beauty, but for its food too. The cuisine is known for its non-vegetarian dishes, recipes with lots of dry fruits, rich in spices, especially their saffron flavored dishes.
This dish “Kashmiri Pulao” comes from the most beautiful place and one of my favorite place,Kashmir, the northern most part of India.
The Kashmiri Pulao is a unique, delicious and flavorsome dish, with a richness that reflects the spirit of the beautiful valley. Just like the beautiful valley this dish is also a visual delight. One look and you will be transported to some dreamy land, far from the hustle bustle of your daily routine.
The Rice dish is flavored with saffron and spices. This rice dish is loaded with plenty of dried fruits or nuts and also fresh fruits. Each bite gives pleasant sweetness and a vibrant mouth-feel.
-This is one dish which is equally liked by kids, teens and adults.
-If you want to show your Masterchef kinda culinary skills to your guests and enjoy all the brownie points, trust me this is one dish which will make all the guests go gaga over your culinary skills.
-For me this dish is a perfect example of a complete meal, wherein you have carbs, fruits and nuts all loaded in one platter. And if you add veggies also you are all sorted.
-This recipe also works wonderfully for your meal prep days. (Just add fresh fruits to your dish only before serving)
-If you have fussy kids at your place this dish will works wonders. The colorful sight of it will tingle their taste buds.
This dish will be now an inseparable part of my Festive and Party Menu!!!
Scrumptious, Delicious and Fragrant Kashmiri Pulao adorned with aromatic Spices, Dry Fruits n Fresh Fruits is a very flavorsome and rich dish. A Visual delight to your Eyes and a Treat to your Taste Buds!!
Basmati rice- 1.5 cups
Water- 3 cups
Milk- 2 tablespoon
Saffron- 14-15 strands
Ghee/ Clarified Butter- 2 tablespoon
Salt- according to taste Spices:
Cinnamon stick- 2 inch piece
Green cardamom pods- 4-5
Star anise- 2
Bay leaf- 2
Black peppercorns- 10
Cumin seeds- 1 teaspoon
Fennel powder- 1 teaspoon
Ginger powder- 1/2 teaspoon For Garnishing:
Onions- 2, medium (finely chopped)
Cottage Cheese/ Paneer cubes- 1 cup
Cashew nuts- 10-12
Pista Slivers- 1 tablespoon
Pomegranate arils- 1/2 cup
Pineapple chunks- 1/2 cup
Grapes- 1/2 cup
Start by washing the rice with water 3-4 times.
And then soak in clear water for about 20 minutes.
Soak the saffron in 2 tbsp of warm milk, keep aside.
Meanwhile, out of 2 tablespoon ghee heat 1 tablespoon in a pan or kadai.
Fry cashews in the ghee until golden brown. Take them out and keep aside.
Next, fry almonds and keep them aside.
In the same way fry walnuts and keep them aside.
In the same pan now add paneer cubes for frying.
Fry till they get nice golden brown color.
Take them out of the pan and keep aside.
Next, add chopped onions and fry them until it turns brown. Keep it aside.
In a separate pot/pan suitable for cooking rice, add remaining ghee and sauté the cardamom, cinnamon, clove, star anise and bay leaf on a medium flame, until they become fragrant.
Add in cumin seeds and let them crackle.
Add fennel powder and ginger powder. Sauté well.
Drain thoroughly the soaked rice.
Add the drained rice in the spice mix.
Gently sauté the rice with spices for a minute.
Next, add salt, water, saffron soaked milk.
Give it a good mix.
Close the pan with a lid and allow it to boil.
Once it boils, reduce the flame to low, cook for 10-12 minutes till the water is completely absorbed.
Turn off the flame, fluff the cooked rice using a fork and keep aside to cool.
Be very gentle while fluffing the rice so as not to break the rice grains.
Once the rice cools down to warm, take them out on a serving platter.
Garnish with fried onions, nuts, paneer cubes, chopped pineapple, grapes and pomegranate seeds.
Serve the heavenly rice either with spicy curries or raita.
I have served it with Boondi Raita.
1. You can also add raisins along with other nuts.
2. You can add chopped apples too. Or veggies like carrot, beans and peas.
2. Do not add the fruits while the rice is hot, allow it to cool to warm.
3. If you are adding apples, ensure you add them only before serving, otherwise they would turn brown.
4. You can skip paneer if you don't want to add it.
5. You can serve it any curry of your choice or with plain curd too.
The theme of this time's blog hop is Kashmiri Cuisines.
Kashmiri Dum Aloo by Vanitha Bhatt
Noon Chai / kashmiri Pink Chai by Sasmita Sahoo Samanta
Saunfia Chaman Paneer by Rosy Nayak