Kashmiri Pulao

Kashmiri Pulao is famous for its unique taste, a little sweet, fruity and nutty dish; Loaded with the goodness of dry fruits, rich cream and some spices. This recipe which I wished to prepare for quite some time and which I managed to prepare this week.

Ingredients:

 For Rice :

Basmati rice – 1cup

Ghee-1 tspn

Sugar-1 tspn

Saffron strands – few (soaked in milk)

Water-1 and 1/2 cup

Milk-1 and 1/2 cup

Spices for Kashmiri Pulao

Cinnamon stick - half inch pieces - 2

Cloves - 3

Cardamom – 1

Bayleaves-2

Dry fruits for Kashmiri Pulao :

Ghee-1 tspn

Cashews, almonds, raisins, -1/2cup

Veggies & fruits:

Beans-1/2 cup

Carrot-1/2 cup

Green Peas - 1/2 cup

Cherries-1/4cup

Pomegranate seeds - 3 tbsps

seedless grapes - 1/2 cup

Dates-1/4 cup

Paneer-1/4 cup

 

Method:

1.Gently wash rice and soak in water for about 10-15 minutes.

2.Cook the mixed vegetables the peas, beans and carrot pieces in boiling water for 5-7 minsand keep aside.

3.In 2 tbsp of ghee, fry the cashew nuts,blanched almonds and raisins and paneer cubes for 2 mins under low heat and keep aside.

4. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. When the smell of the spices evolves, add soaked gradually and fry for 2 minutes..

5.When all of the rice has been added, Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.

6.In cooked rice add salt, depending upon taste. Then add thecooked  veggies, cashew nuts, rains,almonds and paneer.Stir for 4-5 mins. Turn off heat and transfer to a serving bowl.

7.Finally add the fresh fruits, half of the roasted cashews and raisins and mix well.