Kashmiri Pulao

Kashmiri Pulao Ingredients:

• Old Basmati Rice – 250 gm
• Desi Ghee – 200 gm
• Refined Oil – 200 gm
• Onion – 1 (finely chopped ring size)
• Saffron – 2 pinches (soaked in milk)
• Milk – half cup
• Cashew – 15 (cut from the middle)
• Almond – 15 (cut from the middle)
• Raisins – 20
• Pistachio – 12 (coarsely chopped)
• Walnut – 3 (into small pieces)
• Salt – 1 teaspoon (as per taste)
• By Leaf – 2
• Clove – 6
• Fennel Seed – 1 teaspoon (coarsely ground)
• Green cardamom – 4
• Black cardamom – 4
• Cinnamon – 1 inch
• Pomegranate Seeds – Half Cup
• Apple – Half Cup (cut into pieces)
• Cherry Marmalade – 6 (cut from the middle)
• Mint Leaves – 6

Kashmiri Pulao Direction:

Step 1
First, we will wash the Basmati rice with clean water 2-3 times, soak it in water for 30 minutes, and do the rest of the preparation. Place a non-stick pan over the flame and add two tablespoons of desi ghee. When the desi ghee gets heated well, we will put our dry fruits inside it and roast them.
Step 2
First, add the almonds and slowly stir the almonds. Roast them and take them out on a plate. After that, put the cashews in hot ghee and roast them until light brown. After that, put the raisins in hot ghee and roast them lightly while stirring with a spoon. Take the raisins out on a plate when they puff up a little. After that add pistachios and roast them lightly and take them out on a plate. Then put walnuts in oil roast them and take them out on a plate. Soak saffron in half a cup of milk.
Step 3
Now add 100 gm of refined oil in the remaining ghee inside the pan and once it gets heated well, add ring-sized chopped onion and roast it until golden. When the onion turns golden brown, take it out on a plate.
Step 4
Now place a big non-stick pan over the flame and add two tablespoons of desi ghee inside it. When the ghee gets heated well, add a clove, fennel seeds, green cardamom, black cardamom, cumin seeds, and cinnamon, and let the aroma spread for 15 seconds while stirring with the spoon.

Step 5
When the aroma starts coming from inside the spices and it gets roasted, then drain the water from the soaked rice add the rice inside it, and stir slowly with a spoon carefully for 2 to 3 minutes. Be careful not to break the rice while stirring. Now we will add half a liter of hot water inside the rice let it boil and reduce the flame to medium.
Step 6
When the rice starts boiling gently, add a very little salt as per the taste and saffron soaked in milk and stir gently with a spoon, reduce the flame, and cover the pan with a lid. Cook on very low flame for about 8 to 10 minutes.
Step 7
After about 10 minutes, remove the lid and see that our pulao is completely ready. Now we will turn off the flame and put all the roasted dry fruits on the pulao and also put the golden brown onion on top. Now we will take out the pulp inside a serving bowl and garnish it with pomegranate seeds, small pieces of apple, mint leaves, and pieces of cherry jam.
So, our Kashmiri Pulao is ready, serve it with Pineapple Raita, Pomegranate Raita, or fresh curd.

Tips And Notes

1 – It is not necessary to include all the ingredients shown in the picture in Kashmiri Pulao. Some are optional, you can use them or leave them out.
2 – Saffron should always be soaked in boiled milk. Saffron in boiled milk not only leaves its better color but also gives its aroma much better.
3 – Rice is the main ingredient of Kashmiri Pulao. To make Kashmiri Pulao, one should always use old, aromatic long Basmati rice. Old basmati rice combined with aromatic spices makes the dish taste even more delicious.
4 – In Kashmiri Pulao, you can add any dry fruits of your choice like pineapple slices, blueberries, or anything else that you like. Some people also increase the number of vegetables in Kashmiri Pulao like peas, carrot cubes paneer cubes, etc.

Faq

Q: What is Kashmiri Pulao made from?
Ans: The main ingredients of Kashmiri pulao are basmati rice and along with it some wonderful aromatic spices and dry fruits are roasted and garnished with saffron pomegranate seeds and other fruits and pieces of murabba. Some people also add non-veg pieces to it.
Q: Is Kashmiri Pulao good for health?
Ans: Kashmiri Pulao is a very tasty and aromatic dish. There is nothing in it that is harmful to your health. It is better for your health and is a delicious dish liked by everyone, but if you have any stomach-related problems then you should avoid it. Be sure to consult a doctor before eating.
Q: What is the history of Kashmiri Pulao?
Ans: The history of Kashmiri pulao dates back to the Mughal period. It is said that since the time when the Mughal kings ruled Kashmir, this royal pulao was prepared for them in a special way in their kitchens, which was prepared with the help of many traditional vegetables produced in Kashmir. Dry fruits, aromatic spices, expensive saffron, and fruits were used.

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In Conclusion

Welcome to the Khana Khilana Recipe Blog. Today we have told you about Kashmiri Pulao. In this recipe, We told you that we wash Basmati rice with clean water and keep it soaked in water for half an hour, after that all the dry fruits are roasted golden in desi ghee. Basmati is prepared by mixing milk and saffron with aromatic spices, green cardamom, cinnamon, a little fennel, and other spices. Rice is cooked on slow flame by adding double the amount of boiled water. Once the Pulao is ready, garnish with roasted dry fruits, pomegranate seeds, and other fruit pieces and cherry jam, mint leaves, and serve. we hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. do write to us for any kind of advice and suggestion. we respect your valuable suggestion. Thank you.

Kashmiri Pulao / Nutrition Facts

Serving Per 100 gm (Par Serving)

Calories           150 kcal
Fat                     8 gm
Carbs               17.1 gm
Protein             3 gm