Introduction:
Kashmiri Pulao, a fragrant and flavorful dish hailing from the picturesque region of Kashmir, is a true culinary delight. This aromatic rice preparation is infused with a rich blend of spices, dried fruits, and the essence of saffron, creating a symphony of flavors that transports you to the beautiful valleys of Kashmir. In this article, we'll guide you through the step-by-step process of crafting an authentic Kashmiri Pulao that captures the essence of this enchanting region.
SOURCE
Ingredients:
Basmati rice - 1 cup
Ghee (clarified butter) - 2 tablespoons
Cinnamon stick - 1 inch
Green cardamom - 4 pods
Cloves - 4
Black cumin seeds (shahi jeera) - 1 teaspoon
Saffron strands - a pinch (soaked in 2 tablespoons warm milk)
Mixed vegetables (carrots, peas, beans) - 1 cup (finely chopped)
Cashews - 10-12 pieces
Raisins - 2 tablespoons
Onions - 1 large (thinly sliced)
Ginger-garlic paste - 1 tablespoon
Yogurt - 2 tablespoons
Kashmiri red chili powder - 1 teaspoon
Fennel powder - 1 teaspoon
Salt - to taste
Water - 2 cups
Instructions:
Rinse and Soak the Rice:
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set aside.
Prepare the Saffron Infusion:
Soak saffron strands in warm milk and set aside. This will be used later to impart a beautiful golden color and aroma to the pulao.
Sautéing the Whole Spices:
In a heavy-bottomed pan, heat ghee. Add cinnamon stick, cardamom pods, cloves, and black cumin seeds. Sauté until the spices release their aroma.
Add Vegetables and Nuts:
Add finely chopped mixed vegetables, cashews, and raisins to the pan. Sauté until the vegetables are slightly tender.
Cook Onions:
Add thinly sliced onions to the pan and cook until they turn golden brown.
Add Ginger-Garlic Paste:
Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
Spice it Up:
Add Kashmiri red chili powder, fennel powder, and salt. Mix well.
Yogurt Addition:
Add yogurt to the mixture and cook until the ghee starts to separate.
Cooking the Rice:
Add the soaked and drained rice to the pan. Gently stir to coat the rice with the spices.
Infuse Saffron:
Pour the saffron-infused milk over the rice, giving it a vibrant color and aroma.
Cooking Process:
Pour 2 cups of water into the pan and bring it to a boil. Reduce the heat, cover the pan with a lid, and let the rice cook on low heat until it's tender and all the water is absorbed.
Fluff and Serve:
Once cooked, fluff the rice gently with a fork. Garnish with additional cashews and raisins. Serve hot, and savor the rich flavors of Kashmiri Pulao.
Conclusion:
Indulge in the divine flavors of Kashmir with this authentic Kashmiri Pulao recipe. With the perfect balance of spices, the aroma of saffron, and the richness of dried fruits, this dish is a celebration of the culinary heritage of the region. Immerse yourself in the heavenly taste of Kashmiri Pulao, and let your taste buds embark on a journey to the paradise on Earth.
0 Comments