When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books. One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch. Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.
So when he came back that day he told - never ever make kashmiri pulao again. It’s terrible! And I knew that because the ginger garlic paste smell never went along good with the other ingredients. Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really. Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good. And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be good
. The best thing I love in this pulao is almonds
Kashmiri pulao recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 30 mins | Cook time: 35 mins | Serves: 2
Prep Time: 30 mins | Cook time: 35 mins | Serves: 2
Ingredients
| Basmati rice | 1 cup |
| cashew nuts | 10 |
| Badam | 15 |
| Raisin | 15 |
| Onion | 1 |
| Saffron | few strands |
| Milk | 1/2 cup |
| Pomegranate | 3/4 cup |
| Salt | as needed |
| Ghee | 2 tsp |
| oil | 1 tblsp |
| Sugar | 1/4 tsp |
To temper
| Ghee | 1 tblsp |
| Cinnamon | 1/2 inch piece |
| Cardamom | 1 |
| Clove | 1 |
| Bay leaf | 1 |
Method
- Wash and soak rice in warm water for 30 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
- Ad raisins and fry until it turns fluffy. Keep aside.
- In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
- The onion will be golden in colour and crisp in texture. Keep aside.
- In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
- Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.
- Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.
Notes
- You can also add cut pineapples, glazed cherries, paneer along with pomegranate. Pineapple tends to change the whole flavor of the dish. So if you like, you can add.
- Soaking rice is important for easy cooking.
- I did only with 1/2 cup rice, so did it in kadai itself.
- I added less saffron, so my rice colour remained unchanged. But be careful while adding saffron, if you add more, then it may over power and spoil the flavor and taste.
I had as such, but you will see some dal in the picture, its just for that, I am not sure with what this goes best. Let me know in comments section if you have any suggestions about the side dish
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