KASHMIRI PULAO

A Delicious Twist on Tradition: My Not-So-Traditional Kashmiri Pulao (Perfect for Pani Puri Evenings!)

Planning a Pani Puri party but craving a side dish that’s more than just rice? Look no further than this recipe for My Not-So-Traditional Kashmiri Pulao! This flavorful and aromatic rice dish is perfect for balancing the burst of spice and tang from Pani Puris, offering a delightful and complementary side dish.

Beyond the Biryani:

While Biryani is a classic pairing for Pani Puri, it can sometimes feel overwhelming alongside the already flavorful street food. This Kashmiri Pulao offers a lighter and more fragrant alternative. The use of aromatic spices and dried fruits creates a complex flavor profile that complements the Pani Puri without overpowering it.

Inspired by Tradition, Made for Modern Kitchens:

This recipe draws inspiration from authentic Kashmiri Pulao, incorporating the essence of the regional cuisine. However, it simplifies the process and allows for some creativity with ingredients, making it perfect for busy home cooks.

A Symphony of Flavors and Textures:

This pulao offers a delightful interplay of flavors and textures. The fragrant rice is studded with sweet dried fruits and crunchy nuts, while the aromatic spices add a touch of warmth and depth. The result is a flavorful and satisfying dish that perfectly complements Pani Puri.

Customizable and Easy to Make:

Despite its impressive taste, this My Not-So-Traditional Kashmiri Pulao comes together surprisingly easily. Feel free to experiment with different types of dried fruits and nuts to create your own unique flavor combinations.

Exploring Variations:

Feeling adventurous? Consider adding other ingredients like chopped vegetables or a sprinkle of rose petals for an extra touch of Kashmiri flair. You can also adjust the spice level to your preference, keeping it mild to balance the heat of the Pani Puri.

Ready to Experience a Delicious Twist on Tradition?

Gather your ingredients, embrace the spirit of this recipe, and prepare to be surprised by the flavor and ease of My Not-So-Traditional Kashmiri Pulao! This recipe is sure to become a new go-to for your Pani Puri evenings, offering a delightful and satisfying side dish that complements the classic street food experience.

Kashmiri Pulao Recipe

This pulao offers a delightful interplay of flavors and textures. The fragrant rice is studded with sweet dried fruits and crunchy nuts, while the aromatic spices add a touch of warmth and depth.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indian, Kashmiri

Servings 4 servings

Ingredients

  

• 1/2 kilogram basmati or other long-grained rice cooked and drained
• 3 tablespoons ghee or butter If ghee or butter is too heavy then Oil can be used, to taste.
• 12 leaves of mint leaves
• 1 cinnamon tree leaf or substitute 2 bay leaves
• A small piece of nutmeg
• 5 cloves
• 4 pods green cardamom
• 1 small onion sliced thin
• 2 green chillies split lengthwise
• 1 1/2 teaspoons ginger-garlic paste 1 part ginger to 1 part garlic
• 100 grams dried dates pitted and sliced thin
• 50 grams white raisins
• 50 grams cashew nuts
• 50 grams pistachio nuts
• 50 grams almonds blanched and diced
• pinch of salt
• 3-4 strands saffron
• 3 tablespoon milk
• 25 grams Tutty Fruity
• 1 Chopped Apple.

Instructions

 

• Wash the rice and soak in water for 20 minutes.
  1/2 kilogram basmati or other long-grained rice
• Cook rice with Mint Leaves, Nutmeg, Bay Leaves, Sugar and Salt.
  12 leaves of mint leaves, 1 cinnamon tree leaf, A small piece of nutmeg, pinch of salt
• Heat ghee or butter in a large wide pan or wok.
  3 tablespoons ghee or butter
• Add dry spices: cloves and cardamom.
  5 cloves, 4 pods green cardamom
• Add sliced onion and fry until it just begins to turn brown.
  1 small onion
• Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts (except Tutty Fruity).
  2 green chillies, 1 1/2 teaspoons ginger-garlic paste, 100 grams dried dates, 50 grams white raisins, 50 grams cashew nuts, 50 grams pistachio nuts, 50 grams almonds
• Add salt to taste.
  pinch of salt
• Turn the flame down to low.
• Soak the strands of saffron in milk, mixing until the milk turns orange.
  3-4 strands saffron, 3 tablespoon milk
• Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
• Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
• At the end decorate rice with Tutty Fruity and Chopped Apple Pieces.
  25 grams Tutty Fruity, 1 Chopped Apple.

Notes

Optional adding paneer fried in ghee to the pulao makes it taste better. But this will make dish a bit heavy.