Kashmiri Pulao Video by Tarla Dalal

Kashmiri Pulao Video by Tarla Dalal

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Kashmiri Pulao Video. The Kashmiri Pulao is a unique dish, with a richness that reflects the spirit of the beautiful valley. Tinged with saffron and spices, this rice dish is loaded with plenty of dried fruits and nuts, which give it a pleasant sweetness and vibrant mouth-feel.

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Recipe Description for Kashmiri Pulao, Veg Pulav with Mixed Nuts

Ingredients

1 1/4 cups long grained rice (basmati)
saffron (kesar) strands
2 tsp warm milk
1 1/2 tbsp ghee
2 tbsp cashewnut halves
2 tbsp almond (badam) halves
1 tbsp raisins (kismis)
1 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 cardamom (elaichi)
3 peppercorns (kalimirch)
1 tsp fennel seeds (saunf)
1/2 cup sliced onions
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp chilli powder
salt to taste
1 tbsp finely chopped coriander (dhania)

Method

1. Soak the rice in enough water for 30 minutes. Drain and keep aside.
2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
3. Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
4. Drain, remove the nuts and keep aside.
5. In the same pressure cooker, add the cumin seeds, bayleaf, cinnamon, cloves, cardamom, peppercorns and fennel seeds and sauté on a medium flame for 30 seconds.
6. Add the onions and sauté on a medium flame for 2 minutes.
7. Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
8. Add the rice and salt and sauté on a medium flame for 1 minute.
9. Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
10. Pressure cook it for 2 whistles.
11. Allow the steam to escape before opening the lid.
12. Add the prepared nuts evenly over the rice.
13. Serve hot.

See step by step images of Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes