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Kashmiri Pulao

Kashmiri Pulao is a fragrant rice dish from Kashmir, made with basmati rice and a mix of dry fruits like almonds and raisins. It’s flavored with spices and often garnished with fresh fruits, offering a slightly sweet taste. This colorful dish is popular for festive occasions and pairs well with yogurt or raita.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Rice
Cuisine Indian
Servings 4 People
Calories 380 kcal

Ingredients
  

  • 1 Cup Basmati rice
  • 1 tablespoon Ghee (clarified butter) or oil
  • 1 Medium onion, thinly sliced
  • 2 Cloves
  • 2 Green cardamoms
  • 1 Cinnamon stick
  • 1 Bay leaf
  • ¼ teaspoon Saffron strands soaked in 2 tablespoons of warm milk
  • 2 tablespoon Almonds, blanched and slivered
  • 2 tablespoon Cashews
  • 2 tablespoon Raisins
  • ½ Cup Fresh fruits (pineapple, apple, pomegranate)
  • Salt to taste
  • 2 Cup Water

Instructions
 

Preparing the Rice

  • Firstly, wash the rice thoroughly and soak it for 20-30 minutes.
  • This step is essential to prevent the rice from becoming sticky and ensures it stays fluffy.
  • As a result, the rice absorbs flavors better, making the final dish more aromatic.

Tempering the Whole Spices

  • Afterward, heat ghee or oil in a pan.
  • Next, add whole spices like bay leaves, cinnamon, cloves, and cardamom.
  • It’s crucial to temper them gently until aromatic but not burnt, as this builds the base flavor for the pulao.

Adding Dry Fruits and Aromatics

  • Then, add cashews, raisins, and almonds to the pan, sautéing briefly.
  • This enhances the sweetness and nuttiness of the dish.
  • Additionally, fried onions can be added for extra texture and flavor.

Cooking the Rice

  • Next, add the soaked rice and stir gently to coat it with the ghee and spices.
  • After that, pour in water or vegetable stock for added flavor.
  • At this point, add saffron soaked in warm water or milk for a golden hue and fragrance.

Steaming the Rice (Dum)

  • Subsequently, reduce the heat and cover the pan to let the rice cook on low heat for about 15 minutes.
  • This "dum" method allows the rice to absorb all the spices and flavors as it steams, making it extra flavorful.

Garnishing and Serving

  • Finally, let the rice rest for a few minutes.
  • Then, garnish with fresh mint, cilantro, and extra fried nuts or raisins for added texture.
  • With this in mind, your Kashmiri Pulao is now ready to be served and enjoyed!

Notes

Creative Variations: Unique Twists on Kashmiri Pulao 

1. Vegetable Kashmiri Pulao: Add seasonal vegetables like peas, carrots, and beans for a colorful and nutritious twist. I once made this for a family picnic, and it was the hit of the day!
2. Paneer Pulao: For a richer dish, toss in chunks of paneer. I tried this at a friend’s gathering, and everyone loved the extra creaminess and protein boost!
3. Spicy Kashmiri Pulao: Want heat? Green chilies and Kashmiri chili powder add a gentle spice. I made this for a spicy food lover’s dinner, and it was perfectly balanced!
4. Smoked Kashmiri Pulao: Add a smoky twist by infusing the rice with ghee-smoked charcoal. I did this once at a barbecue, and the aroma made everyone ask for the recipe!
5. Coconut Milk Pulao: For a creamy yet light version, add coconut milk. It’s the kind of variation I made for a tropical-themed dinner, and it transported everyone to an island paradise!

Tips and Tricks for Perfect Kashmiri Pulao

Rest Before Serving: Lastly, let the pulao rest for 5-10 minutes before serving. In this case, this allows the spices to settle, resulting in a more flavorful dish.
Soak the Rice: Firstly, always soak the rice for 20-30 minutes. By all means, this ensures the rice cooks evenly, resulting in a fluffy texture. Otherwise, it may turn out sticky.
Don’t Overcook the Rice: Additionally, avoid overcooking the rice. As a result, the grains should stay separate and fluffy, not mushy. After all, you want that perfect, light texture! 
Fresh Saffron: To clarify, use high-quality saffron for the best fragrance and color. In fact, a little goes a long way. This will give your pulao its signature aroma and vibrant hue. 
Adjusting Spice Levels: Although Kashmiri Pulao is not typically very spicy, you can adjust the heat to your preference. For instance, adding green chilies or extra spices can give it a delightful kick. 

Nutrition

Nutrition Facts
Kashmiri Pulao
Amount per Serving
Calories
380
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
15
mg
5
%
Sodium
 
200
mg
9
%
Potassium
 
250
mg
7
%
Carbohydrates
 
60
g
20
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
7
g
14
%
Vitamin A
 
100
IU
2
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.1
mg
6
%
Vitamin B3
 
1.5
mg
8
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.1
mg
5
%
Vitamin C
 
5
mg
6
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
1.5
µg
1
%
Calcium
 
40
mg
4
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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