India Kashmiri Pulao
Kashmiri pulao (pilaf) is a fragrant and vibrant rice dish from the beautiful region of Kashmir, known for its use of aromatic spices, saffron, and dried fruits. This dish reflects the rich culinary traditions of Kashmir, blending Persian influences with Indian flavors. Unlike many other pulao dishes, Kashmiri pulao is mildly spiced and slightly sweet, making it unique and perfect for pairing with spicy curries or enjoyed on its own. The addition of nuts and dried fruits not only enhances the flavor but also symbolizes the abundance of Kashmir's natural produce. It is a festive dish, often served during celebrations and feasts, offering a luxurious dining experience.
Recipe Servings: 4–6
+ 15 minutes resting
Ingredients
- 1½ cups (300 g) basmati rice
- ½ tsp (1 g) saffron threads
- ¼ cup (60 ml) warm milk
- 3 cups (720 ml) water
- Pinch of salt
- 2 Tbsp (30 ml) ghee or vegetable oil, divided
- ¼ cup (40 g) cashews
- ¼ cup (40 g) almonds, blanched and slivered
- 2 Tbsp (20 g) raisins or golden raisins
- 1 medium onion, thinly sliced
- 2 bay leaves
- 4 green cardamom pods
- 2 black cardamom pods (optional)
- 4–5 whole cloves
- 1 cinnamon stick (2-inch/5 cm piece)
- ½ tsp (2 g) cumin seeds
- 1 small apple, diced (optional, for sweetness)
- ½ tsp (2 g) sugar
- ¼ cup (30 g) fresh pomegranate seeds (optional)
Directions
- Rinse the basmati rice under cold water until the water runs clear.
- Soak the rice in water for 15 minutes; then drain.
- Dissolve the saffron threads in warm milk and set aside.
- Bring 3 cups of water to a boil in a large pot. Add the rice, a pinch of salt, and cook until the rice is about 90 percent cooked (7–8 minutes).
- Drain the rice and set it aside.
- Heat 1 tablespoon (15 g) of ghee or oil in a pan over medium heat.
- Fry the cashews, almonds, and raisins until golden. Remove and set aside for garnish.
- In the same pan, add 1 tablespoon (15 g) of ghee or oil.
- Sauté the sliced onion until golden brown and caramelized (8–10 minutes). Remove a portion for garnish, if desired.
- Add the bay leaves, green cardamom, black cardamom (if using), cloves, cinnamon stick, and cumin seeds to the remaining onion in the pan. Sauté until fragrant.
- Gently fold the cooked rice into the pan with the onions and spices.
- Drizzle the saffron-infused milk over the rice. Add diced apple and sugar for extra sweetness, if desired.
- Cover the pan and cook on low heat for 10 minutes, allowing the flavors to meld.
- Garnish with fried nuts, raisins, pomegranate seeds (if using), and caramelized onions.
- Serve hot with yogurt, raita, or any curry of your choice.
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