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Kashmiri Pulao Recipe-Kashmiri Pulao with Fruits-Nuts

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Kashmiri pulao is a very popular Kashmiri rice dish prepared with dry fruits, nuts and fresh fruits. It is an exotic dish perfect for get togethers and small parties. It is one of the simplest pulao recipe. I had noted this from a TV show long time back. From then onwards, I used to make it often for my family. I love it very much. As it is mildly spiced and a little sweet, you can pair it with any spicy gravy. Today we will learn how to make Kashmiri Pulao with step wise pictures following this easy recipe. 

Kashmiri Pulao

Kashmiri Pulao


Kashmiri Pulao

 Prep Time : 10 mins

 Cook Time : 15 mins 
 Serves:  2
 Recipe Category: Rice Recipes
 Recipe Cuisine: Kashmir

   Ingredients needed

   For the Rice

   Basmati rice -1 cup
   Butter – 1 tsp
   Caraway seeds (shahjeera)-1 tsp
   Cinnamon – 1 inch piece
   Cloves – 1
   Bay leaf -1
   Cardamom – 1

   Low fat milk – 1 cup
   Water – 1 cup
   Saffron strands -10
   Salt to taste
   Sugar -1 tsp

   Vegetables

   Carrot, beans together -1 cup
   Fresh peas -1/4 cup

   Spice powder

   Fennel powder -1/2 tsp
   Cardamom Powder -1/4 tsp

   Nuts

   Walnuts -1/4 cup
   Almonds blanched -1/4 cup
   Cashew nuts -1/4 cup (break it into 2 pieces)
   Raisins -1/4 cup

   Fruits

   Red Apple -1
   Pineapple -1 cup cubed

   For the seasoning

   Butter – 2 tsp
   Caraway seeds/Shajeera-1/2 tsp
   Cinnamon – 1 inch piece
   Cloves -2
   Cardamon -1
   Star anise -1
   Ginger -1 inch piece (peeled and slivered)

Preparation

Soak saffron in a tbsp of milk for 10 minutes.

Wash and soak basmati rice for 20 minutes. Drain the water completely. Heat butter, add shahjeera, when it sizzles, add cinnamon, cloves, cardamom, bay leaf and the rice. Saute for 2-3 minutes on medium low flame. Add 1 cup water, sugar and 1 cups milk to the rice. Add salt to taste and cook covered until the rice is soft. Fluff it with a fork and mix in the saffron along with the milk. Check out how to cook basmati rice for more details.

how to prepare rice for Kashmiri Pulao

Par boil carrot, beans and peas.

Peel the skin and chop pineapple and apple into cubes.You can add pear also.

Kashmiri Pulao preparation

Heat a tsp of butter or ghee and fry the raisin until they puff up. Remove from pan. Add the rest of the nuts and saute until light brown (For almonds-soak almonds in hot water for 15 minutes, remove the skin, pat it dry and then saute along with the other nuts). Chop the nuts into bite sized pieces.

sauteing nuts

Now the cooked rice, vegetables, nuts and fruits are all ready. Now making the pulao is a breeze.

Method

Heat butter in a pan, add caraway seeds, when it splutters, add cardamom, cinnamon, cloves, star anise and bay leaf.

Saute for 2 seconds and add slivered ginger pieces.

how to make Kashmiri pulao

Saute the ginger for 2-3 minutes, then add the par boiled vegetables, cardamom powder, fennel powder, raisins and all the nuts.

how to prepare Kashmiri pulao

Mix in the rice and cook on low flame for 2 minutes and switch it off. Add the chopped fruits, mix well and serve. Do not cook after adding fruits.

Kashmiri pulao with fruits


Garnish with a little fresh cream and 2-3 edible rose petals or a tsp of rose water if preferred.

Notes

If preferred, you can also add a few paneer cubes sauteed in butter to the pulao.

You can also add 1 or 2 slit green chillies after frying the ginger. It is optional.

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