Kashmiri Pulao recipe2019-02-18
- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
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.
- 1/2 kilogram basmati or other long-grained rice, cooked and drained 3 tablespoons ghee or butter, to taste. 5 cloves 4 pods green cardamom 1 cinnamon tree leaf (or substitute 2 bay leaves) 1 small onion, sliced thin 2 green chillies, split lengthwise 1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic) 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 pinch of salt 3-4 strands saffron 1 tablespoon milk
Heat ghee or butter in a large wide pan or wok. Add dry spices: cloves, cardamom, and cinnamon tree leaf. Throw in the chopped onion and fry until it just begins to turn brown. Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts. Add salt to taste. Turn the flame down to low. Soak the strands of saffron in milk, mixing until the milk turns orange. Pour the cooked rice into the pan and sprinkle the saffron-milk on top. 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. Add more ghee according to your preference optional adding panneer fried in ghee to the pulao makes it taste better. Serve with a gravy such as the basic tomato gravy