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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
Cook Time 25 minutes
Total Time 35 minutes
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.