Name: Kashmiri Pulao recipe by Amrita Iyer at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Ingredients: 2 cups Basmati Rice(the Biryani variety) – soaked for 30 minutes; 4 tbsp ghee; 2 tsp Shahi Jeera(black cumin); 2 Bay Leaves(tej patta); 2-3 drops Orange/Yellow Colour(optional); 2-3 drops Pineapple essence(optional); 2 tbsp Golden Raisins; 2 tbsp Cashew nuts; 2 tsp salt; 1 tbsp sugar; 1 tsp Clove Powder(Laung); 1 tsp Cardamom Powder(Elaichi); 1 cup sliced Onions; 1/4 cup chopped coriander leaves; 1 Cup water; For the fruits :; 1 big/2 small Apples – cubed; 1/2 tin fruit cocktail – juice drained and only the fruits; 1/4 cup Glace Cherries; For the Vegetables :; 1/2 cup Cauliflower florets; 1/2 cup Beans – chopped; 1/2 cup Peas – fresh/frozen; 1/2 cup Carrots – diced

ABOUT Kashmiri Pulao RECIPE

Both vegetarian and nonvegetarian Kashmir items are loved by everyone. This recipe of Pulao which is one of the best and delicious items on their menu. It has multiple fruits and vegetables to give a sweet taste.

Ingredients Serving: 5

2 cups Basmati Rice(the Biryani variety) – soaked for 30 minutes
4 tbsp ghee
2 tsp Shahi Jeera(black cumin)
2 Bay Leaves(tej patta)
2-3 drops Orange/Yellow Colour(optional)
2-3 drops Pineapple essence(optional)
2 tbsp Golden Raisins
2 tbsp Cashew nuts
2 tsp salt
1 tbsp sugar
1 tsp Clove Powder(Laung)
1 tsp Cardamom Powder(Elaichi)
1 cup sliced Onions
1/4 cup chopped coriander leaves
1 Cup water
For the fruits :
1 big/2 small Apples – cubed
1/2 tin fruit cocktail – juice drained and only the fruits
1/4 cup Glace Cherries
For the Vegetables :
1/2 cup Cauliflower florets
1/2 cup Beans – chopped
1/2 cup Peas – fresh/frozen
1/2 cup Carrots – diced

Instructions

Steam the vegetables with 1/2 tsp salt in a pressure cooker for 2 whistles or a steamer for 5 minutes until cooked but firm. Drain in a strainer and keep aside to cool.
Fry the Raisins and Cashew nuts in 1/2 tbsp ghee and set aside till needed. Heat remaining ghee in preferably a nonstick pan and add shahi jeera, bay leaf, clove and cardamom powders and let them fry over low heat till they release their wonderful aromas.
Add sliced onions, cook until translucent and add the rice. Stir very gently to mix the rice with the ghee and fry for 5-7 minutes till the oil sticks the rice and each grain is coated.
Add the water, sugar, salt, essence and colour (if using). Mix well and cover lid. Take off heat and add the vegetables. Spread the rice on a big plate or tray and let it come to room temperature.
Once the rice comes to room temperature, ladle half of it back into the cooking pot. Top with half the drained fruits, half the cherries and half the fried Raisins and Cashew nuts. Ladle the rest of the rice on top. Finally, top with reserved cherries and nuts.
With 2 forks or rice, spoons mix very gently without breaking the rice till all the ingredients are amalgamated. Cover the pot for 15 minutes to let all the flavors infuse. Cover the pot for 15 minutes to let all the flavors infuse.
Sprinkle with the chopped coriander leaves. Serve hot.

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Oct-23-2021

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