Kashmiri pulav

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IMG_0982

    Ready to serve Kashmiri pulav garnished with chopped cilantro & pomegranate seeds

Time taken : 45 minutes

Serves 4-5

Kashmiri pulav is unlike the normal pulav recipes will not be spicy.  Even when we go to restaurants also we never order this kashimiri pulao as it will be slightly sweet. But i have tasted this in parties and buffets. This is actually a request recipe by a few readers of this blog and i borrowed it from one of my friends and a few tips i could incorporate on my own.  It can be relished with any spicy side dish especially with paneer based gravy.  Here goes my version of the recipe.

What you need to have:

1. Basumati rice – 1 and 1/2 cups

2. Saffron strands – 1/2 teaspoon

3. Milk – 1/2 cup

4. Butter  or ghee – 2-3 Tablespoons

5. Cashews – 10-15

6. Raisins – 10-15

7. Cardamom – 10

8. Mace – 1

9. Cloves – 3-4

10. Sugar – 1/2 teaspoon

11. Chopped onions – 1 medium (2-3 tablespoons)

12. Salt – to tasteIMG_0965

                                                          Ingredients of Kashmiri pulavIMG_0963

                                                        Other ingredients of Kashmiri pulav

What you do with what you have:

1. Soak rice for 4-5 minutes in water , strain and keep it aside.

2. Soak saffron strands in milk and keep it aside so that milk turns orange.

3. Heat butter in cooker and fry nuts in it till done.IMG_0968

                                                              Dry fruits being fried in butter

4. Place cooker with a little butter in it and fry cardamom,  mace and cloves, in it till done.IMG_0971

                                                                  Spices being fried in butter

5. Add sugar and rice and saute for a while.IMG_0972

                                                                Basumati rice being sauted

6. Add saffron milk from step-2 to it and just give a stir.  Also add required quantity of water to it and cook till done.

IMG_0974                                                                Saffron milk being added to rice

7. Once done slowly give a stir with a wooden spatula so that rice corns are intact and the colour of saffron is uniformly spread.   Add salt instantly so that the whole dish gets incorporated well with it.  Transfer it to a serving bowl.IMG_0978

                                                                              Pulav being cooked

8. Place a spatula with a little butter/ghee in it.  When heated add chopped onions to it and fry till light brown in colour and crispy but do not burn.IMG_0977

                                                                        Chopped onions being fried

9. When done mix fried crispy onions to cooked pulav in a bowl along with fried dry fruits from step-3 to it.IMG_0984

Ingredients of garnishing :

1. Fries onions – A handful

2. Pomegranate seeds – as needed

3. Chopped cilantro – as needed

4. Fried nuts – as neededIMG_0981

                                                                        Ingredients of garnishing

10. Garnish with chopped cilantro and pomegranate seeds and enjoy with any side dish of your choice , preferably spicy for sure!!!  We relished with shahi paneer dish.(sorry no photo)IMG_0982         Ready to serve Kashmiri pulav garnished with chopped cilantro & pomegranate seeds

Time taken – 45 minutes

Serves 4-5

Note: 1. Use long grain Basumati rice for the dish.

2. Pomegranate is a must fruit to decorate the dish.

3.Saffron strands give extra flavour to the dish.

4. It is better to relish it with a spicy dish as the main dish is blant.

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4 thoughts on “Kashmiri pulav

    vijayaa108 said:
    February 23, 2014 at 1:27 am

    You have a lovely cooking blog and all your presentations are so clear.
    Lovely Kashmiri pulav!
    I have one query and that is as to how you are able to cut your onions so fine and uniformly.
    Could you please tell me what type of knife or gadget you use to cut the onions so beautifully?
    Do give the details and thanks in advance.
    With best wishes,Namaskara!

      prathibalrao responded:
      February 23, 2014 at 3:54 am

      Hi Vijayaa,

      I use “Fantastique”veg cutter by the famous company Anjali. It is so elegant and useful too. I am using it for the past 25 years.

      On Sun, Feb 23, 2014 at 1:27 AM, The Indian Food Court wrote:

      >

        vijayaa108 said:
        February 23, 2014 at 9:36 pm

        Thanks Prathiba for your very prompt reply.
        I did not know about this type of vegetable cutter.
        Is it electric or a hand machine?
        Next when in Bharat shall try to get one.
        Once again thanks.Namaskara.
        Shall try to google it to see the picture of this Fantastique vegetable cutter.
        And my best wishes to you.

        prathibalrao responded:
        February 24, 2014 at 9:56 am

        Hi Vijayaa,

        So where are you put up????Thinking that you stay in india i submitted the details. I bought it very recently to gift it to my daughter-in-law in the U.S.

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