Name: Kashmiri Pulao with Coconut Milk recipe by Femina Shiraz at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: Basmati Rice 1 and 1/2 cups; Coconut milk 3 cups; Ghee 4 tbsp (divided); Vegetable oil 4 tbsp (divided); Cashew nuts 2 tbsp; Almonds 2 tbsp (sliced); Pistachios 1 tbsp (sliced); Raisins 2 tbsp; Onion (Julienne cut) 1; Carrot (diced) 2 small; Green peas 1/2 cup; Ginger (Julienne cut) 1 tbsp; Green chili (cut lengthwise) 1; Pineapple (diced) 1/2 cup; Pomagranate 1/2 cup; Apple (diced) 1 small; Cloves 4; Cardamom 2; cinnamon 2 pieces; Bay leaf 1; Crushed fennel seeds 1/2 tsp; Turmeric powder 1/4 tsp; Rose essence 1/4 tsp; Water 1 tbsp; Salt as required; Coriander leaves (chopped) 2 tbsp

ABOUT Kashmiri Pulao with Coconut Milk RECIPE

Kashmiri Pulao is a treat to the eyes as well as to the taste buds. This traditional rice recipe of Kashmir is full of flavor with the added goodness of dry fruits and fresh fruits. The rice is cooked in home made coconut milk and flavored with rose essence. You may also use saffron.

Ingredients Serving: 3

Basmati Rice 1 and 1/2 cups
Coconut milk 3 cups
Ghee 4 tbsp (divided)
Vegetable oil 4 tbsp (divided)
Cashew nuts 2 tbsp
Almonds 2 tbsp (sliced)
Pistachios 1 tbsp (sliced)
Raisins 2 tbsp
Onion (Julienne cut) 1
Carrot (diced) 2 small
Green peas 1/2 cup
Ginger (Julienne cut) 1 tbsp
Green chili (cut lengthwise) 1
Pineapple (diced) 1/2 cup
Pomagranate 1/2 cup
Apple (diced) 1 small
Cloves 4
Cardamom 2
cinnamon 2 pieces
Bay leaf 1
Crushed fennel seeds 1/2 tsp
Turmeric powder 1/4 tsp
Rose essence 1/4 tsp
Water 1 tbsp
Salt as required
Coriander leaves (chopped) 2 tbsp

Instructions

Wash the rice and allow to drain
Heat half of ghee and oil taken in a pan. Add in three fourth of the onions taken (reserving a little to be used while cooking the rice).
Let it fry nicely until it turns golden brown. Remove from flame and keep it aside.
To the same pan, add the raisins, cashew nuts, pistachios and almonds. Fry until they become golden brown in color.
Next to the same pan add in 1 tbsp each of ghee and oil. Now add the cloves, cinnamon, cardamom, and bay leaf.
And saute for a minute. Add in rest of the sliced onions, ginger, green chilies and crushed fennel seeds. Saute well.
To this add the washed and drained rice. Mix well. Saute until the rice is fried well and turns crisp.
Now add the coconut milk, turmeric powder and salt. (If adding saffron, add at this stage).
Mix and cook covered in low flame until cooked completely.
In the meanwhile, heat the remaining ghee and oil in another pan. Saute the carrots and peas with salt.
Cook covered for 5-10 minutes. Once done, switch the flame off.
When the rice is cooked, add the fried onions, dry fruits, pineapple, apple, pomegranate, coriander leaves and the cooked carrots and peas.
Add the rose essence in 1 tbsp water and sprinkle on top of the rice. Mix well and cook covered for 1 minute.

Similar Recipes