Updated on by Raks Anand 14 Comments
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Kashmiri pulao is a popular in restaurant menu, the one with fruits, nuts and caramelized onion on top. sure a treat to eyes and taste buds.
When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books.
One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj.
I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch.
Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.
So when he came back that day he told - never ever make kashmiri pulao again. It’s horrible!
And I knew that because the ginger garlic paste smell never went along good with the other ingredients.
Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really.
Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good.
And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be good😄. The best thing I love in this pulao is almonds😁
Instructions
- Wash and soak rice in warm water for 10 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
2. Ad raisins and fry until it turns fluffy. Keep aside.
3. In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
4. The onion will be golden in colour and crisp in texture. Keep aside.
5. In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
6. Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.
Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.
7. Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.
I had as such, but you will see some dal in the picture, its just for photography.
Let me know in comments section if you have any suggestions about the side dish.
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5 from 1 vote
Kashmiri pulao recipe
Kashmiri pulao is a popular in restaurant menu, the one with fruits, nuts and caramelized onion on top. It is sure a treat to eyes as well as taste buds.
Course Main Course
Cuisine Indian
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Soak time 10 minutes minutes
Author Raks Anand
Servings 2 people
Cup measurements
Ingredients
- 1 cup Basmati rice
- 10 cashew nuts
- 15 Badam
- 15 Raisin
- 1 Onion
- Saffron few strands
- ½ cup Milk
- ¾ cup Pomegranate
- Salt
- 2 teaspoon Ghee
- 1 tablespoon oil
- ¼ teaspoon Sugar
To temper
- 1 tablespoon Ghee
- ½ inch Cinnamon
- 1 Cardamom
- 1 Clove
- 1 Bay leaf
Instructions
Wash and soak rice in warm water for 10 minutes. Soak saffron in little milk (luke warm).
In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
Add raisins and fry until it turns fluffy. Keep aside.
In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
The onion will be golden in colour and crisp in texture. Keep aside.
In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.
Most of the water should be absorbed and the rice would have been cooked 80-90% .
Then put the flame to lowest possible and cook covered for 10-14 minutes.
Make sure it doesn’t get burnt at the bottom.
Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.
Notes
- You can also add cut pineapples, glazed cherries, paneer along with pomegranate. Pineapple tends to change the whole flavor of the dish. So if you like, you can add.
- Soaking rice is important for easy cooking.
- I did only with ½ cup rice, so did it in kadai itself.
- Added less saffron, so my rice colour remained unchanged. But be careful while adding saffron, if you add more, then it may over power and spoil the flavor and taste.
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