29 June, 2018
Kashmiri Pulao|Rice Recipes|Pulao Recipes
Kashmiri Pulao is a mildly sweet pulao and a wonderful fusion of mild spices and rich in dry fruits. The sweet taste is what makes it different from other rice pulaos or biryani.
Kashmir has attracted people for its scenic beauty and the rich culinary heritage. Rice and meat have been a traditional staple food since ancient times. Some Kashmiri Pundits to consume meat. Kashmiri food is mild to taste but the flavours are awesome. The use of spices like cardamom, fennel, cinnamon, cloves and saffron taste to food to another level that has your tongue craving for more. Like I said the food here is predominantly non-vegetarian but that does not mean you cannot enjoy vegetarian food.
I am sure my fellow bloggers will come up with lot more delicious foodstuff from Kashmir, that we are exploring this month in Shhhh Cooking Secretly.
This month for Shhhh Cooking Secretly I am paired with Jayashree. Jayashree blogs at Evergreen Dishes and her food is deliciously healthy. Sign up at her place and you can get an ebook.
As per the rules of the event, Jayashree gave me 2 secret ingredients almonds and cloves. I made 2 things one of them is Kashmiri Pulao the other one is something that I will be posting soon.
The process of cooking the pulao itself is so very aromatic. The added advantage is that you do not need to buy anything special just things that are stocked in your pantry. You must try this dish especially if you have guests. By now you must have realised that I am in love with this pulao.
The Kashmiri Pulao does not need any side dish to eat with. The pulao is traditionally made in ghee to accentuate the taste and aroma I have dry roasted the spices then added them to the pulao. You can also grind them up.
The other pulaos that may interest you from my space are
Let us get down to the recipe of Kashmiri Pulao
- Serve: 4
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Passive time: 20 minutes
- 500 grams of long grain rice (basmati)
- 2 cups milk
- 1/2 cup cream beaten smooth
- 1 tsp sugar
- salt to taste
- 1/2 tsp jeera/cumin seeds
- 3 laung/cloves
- 1″ dalchini/cinnamon
- 3 elichi/cardamom
- 1 tejpatta/bay leaf
- 2 tbsp ghee
- 1/2 cup water
- 1 cup mixed nuts chopped (I used cashew nuts and almond slivers)
- Wash, rinse and soak rice for 20 minutes.
- Mix well milk, cream, sugar and salt. Add the water. Set aside
- Drain the rice set aside.
- In a small skillet heat the jeera, laung, dalchini and elichi until you get an aroma.
- Heat ghee in a heavy kadhai/wok I used the cooker.
- Add cumin seeds, cinnamon, bay leaf, cardamoms, laung/cloves stir and allow to splutter.
- Add the drained rice and fry in ghee for 2 minutes or until rice gives a lovely aroma.
- Add the cream and milk and water mixture.
- Check the seasonings and bring to a boil.
- Once the mixture comes to a boil cook on low heat until cooked. I do not cover my rice when I cook it in an open pan as it spills over. If you are comfortable covering it please go ahead.
- Once the rice is cooked the grains should be cooked but separate.
- Mix in chopped nuts gently.
- Serve hot with curd and pomegranate raita.