Cookbook:Kashmiri Pulao

Kashmiri Pulao
Category Indian recipes
Servings 4
Time 40 minutes
Difficulty Difficult

Cookbook | Ingredients | Recipes | Rice Recipes

This very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between Persia and India, and the cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia.

IngredientsEdit

ProcedureEdit

  1. Heat ghee or butter in a large wide pan or wok.
  2. Add dry spices: cloves, cardamom, and cinnamon tree leaf.
  3. Throw in the chopped onion and fry until it just begins to turn brown.
  4. Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
  5. Add salt to taste.
  6. Turn the flame down to low.
  7. Soak the strands of saffron in milk, mixing until the milk turns orange.
  8. Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
  9. 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.
  10. Add more ghee according to your preference
  11. optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish

Serve with a gravy such as the basic tomato gravy. Serves 4.

See alsoEdit

Last modified on 15 February 2014, at 05:03