Kashmiri Pulao Recipe - Saffron Rice with Fresh Fruits and Nuts

Kashmiri Pulao Recipe - a unique pulao dish where saffron flavored rice is topped with dry fruits, nut and fresh fruits.

Kashmiri Pulao Recipe - Saffron Rice with Fresh Fruits and Nuts
Author: Srikanth Rajkumar
Preparation Time: 20 min
Cooking time: 20 min
Servings: 2 Persons
Calories per serving: 349 calories

Kashmiri Pulao Recipe - a unique pulao dish where saffron flavored rice is topped with dry fruits, nut and fresh fruits.

Ingredients:

For Cooking Rice:

• 1 cup Basmati rice
• 5-6 strands Saffron
• 1 tablespoon Milk to dissolve saffron
• 1 tablespoon Ghee (Clarified butter)
• 2 Green cardamoms
• 1 Black cardamom
• ½ inch Cinnamon stick
• 1 teaspoon Shahi jeera (kala jeera or black cumin seeds)
• 1 teaspoon Fennel seeds
• Salt to taste
• ¼ teaspoon Dry ginger powder (sonth or saunth)
• ¼ teaspoon Green cardamom seeds powder
• ¼ teaspoon Black pepper powder
• 2 cups Water

For Topping (fruits and nuts):

• 1 tablespoon Ghee (Clarified butter)
• 6 Cashew nuts
• 6 Almonds
• 8-10 Raisins
• 2 Dried figs chopped
• 2 Walnuts chopped
• ½ cup Red onion sliced
• ½ cup Grapes cut into half
• ¼ cup Pomegranate arils
• ½ cup Apple chopped
  

Instructions:

Preparation:

1. Wash the rice under running cold water till water runs clear. Or rinse two to three times or till the water is not cloudy any more.
2. Then soak in enough water for 15-20 minutes.
3. After soaking time, drain and keep the rice in colander. Keep it aside.
4. Meantime, warm up the milk in microwave for few seconds. Then add saffron in it and rub with your finger and thumb so it releases its flavor and color. Keep it aside.
   
   

Making Kashmiri Pulao Recipe:

1. Heat the ghee in a saucepan on medium heat.
2. Once hot add whole spices (cloves, green cardamoms, black cardamom and cinnamon stick. Saute for 30-40 seconds and you will get nice aroma of spices.
3. Then add shahi jeera and fennel seeds and Saute for 30-40 seconds.
4. Then add soaked rice and mix. Saute for 2 minutes.
5. Then add salt, dry ginger powder, cardamom seeds powder and black pepper powder. Mix well.
6. Then add water and saffron milk.
7. Let it come to a rolling boil. Then cover with lid and LOWER the heat to lowest. And cook for 17 minutes only.
8. Then turn off the stove and let it sit covered for 5 minutes.
9. While rice is cooking, fry the dry fruits and make fried onions. Heat 1 tablespoon of ghee in pan on medium heat.
10. Once hot fry the nuts and dry fruits (cashews, almonds, raisins, walnut and figs) one by one. Drain the excess ghee and remove it to a plate and keep it aside.
11. In the remaining ghee, add sliced onions and fry.
12. Keep stirring occasionally and let it caramelize. Fry till they are dark golden brown and crispy. Once done remove it to a plate.
13. Now the rice is cooked and rested for 5 minutes. Open the lid and fluff up the rice using fork.
14. Spread the rice on the serving plate. Top with fried dry fruits and nuts. Then sprinkle fried onions.
15. And lastly garnish with fruits and serve this kashmiri pulao with any sweet raita.

Kashmiri Pulao Recipe - Saffron Rice with Fresh Fruits and Nuts 5 of 5