Cookbook:Kashmiri Pulao

Kashmiri Pulao
Category	Indian recipes
Servings	4
Time	40 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice Recipes

This very fancy Kashmiri pulao, or Kashmiri Pallao, 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 India and Central Asia, and the cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia.

Ingredients

• 3 tablespoons ghee or butter
• 5 cloves
• 4 pods green cardamom
• 1 cinnamon tree leaf (or substitute 2 bay leaves)
• 1 small onion, sliced thin
• 1 ½ teaspoons ginger-garlic paste
• 2 green chillies, split lengthwise
• 1 pinch of salt
• 3–4 strands saffron
• 1 tablespoon milk
• ½ kilogram basmati or other long-grained rice, cooked and drained
• 100 grams dried dates, pitted and sliced thin
• 50 grams white raisins
• 50 grams cashew nuts
• 50 grams pistachio nuts
• 50 grams almonds, blanched and diced

Procedure

1. Heat ghee or butter in a large wide pan or wok.
2. Add the cloves, cardamom, and cinnamon tree leaf.
3. Add 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. Mix in dried fruits and nuts.
11. Add more ghee according to your preference.
12. Serve with a gravy such as the basic tomato gravy.

Notes, tips, and variations

• Try adding paneer fried in ghee to the pulao.

See also

• An Instant Pulav Recipe.