Kashmiri Pulao

Kashmiri Pulao

By Chef Shantanu Gupte

From Health Mange More

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Key Ingredients:

Enriched with dried fruits, this pulao is fit for a king

Ingredients

Basmati rice, soaked for 15 minutes 1½ cups
Oil 1 tbsp
Raisins 2 tsps
Cashwnuts, chopped 2 tbsps
Pistachios, chopped 2 tsps
Medium onions, chopped 2
Green chillies, slit 3
Ginger-garlic paste 2 tsps
Cinnamon 1 inch
Green cardamoms 2 to 3
Cloves 6 to 8
Black peppercorns 1 tsp
Kashmiri red chilli powder 1 tsp
Dates, seeded and chopped 2 tsps
Salt to taste
Saffron, mixed with 1/2 cup milk a few strands
Ginger, cut into thin strips 2 tsps
White butter to garnish

Methods

Heat oil in a deep non-stick pan, add raisins, cashewnuts, pistachios and dates and saute for 1 minute. Drain on a plate.
Add onions, green chillies and ginger-garlic paste to the same pan. Mix and saute till fragrant.
Add cinnamon, cardamoms, cloves, black peppercorns and red chilli powder and mix well.
Add rice and mix well. Add 2½ cups of water, salt, dry fruits and dates and mix well.
Once the mixture comes to a boil, reduce heat, cover and cook till most of the moisture is absorbed.
Add saffron milk and ginger strips. Mix gently and cook till the rice is done.
Transfer into a serving bowl, top with a dollop of white butter and serve hot.

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