Kashmiri Pulao – with fresh fruits and nuts

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Kashmiri Pulao is a flavourful and a simple Pulao to cook. It is loaded with fruits and nuts as topping. Uptil now, I use to run away from Kashmiri cuisine thinking it would be sweet. Adding pineapple in pulao or rather any fruit kept me off. But after I tried my Kashmiri Dum aloo, and saw a few pics with the fruit topping, I was tempted. Hence I made an attempt to this delicious Kashmiri Pulao.

I am not saying this is the authentic way of cooking as I am not sure, but I liked this recipe, and I loved it. I have adapted this recipe from here. The here is cooked in milk and water and that is what makes it different. Since I am not used to the taste of rice being cooked in milk, we found the taste a bit different. But after a few bites we were enjoying it.

Adding of nuts roasted in ghee and the fruit toppings is a must. Do not skip the fruits it adds a nice crunch , taste and texture to this dish. If you are still a bit apprehensive, pair it with some spicy curry on the side. For me it was perfect to enjoy with some pomegranate raita and papad.

So here goes the recipe.

Ingredients

• 1.5 cups Rice long grain basmati rice
• 1/2 tbsp Ginger juliennes
• 1/4 tsp Dry Ginger Powder
• 1 tsp Fennel Powder (Saunf)
• 1/2 tsp Kashmiri chili powder
• A generous pinch of saffron soaked in ¼ cup of warm milk
• 1 and 3/4 cups Milk
• 1 cups Water
• Salt as per taste
• 2 tbsp Ghee (Clarified Butter)

Fruits and nuts to make pulao

• 1/2 tbsp Cashew nuts roughly broken
• 1/4 cup Mixed nuts ( cashew nuts, Almonds, Walnuts, Raisins, Pistachios), roughly cut
• 2 tablespoon Apples diced
• 1-2 tbsp Pomegranate
• 1/8 cup pineapple diced

Whole Spices for Kashmiri pulao

• 1/2 tsp Shajeera
• 1 inch stick of cinnamon
• 1 black cardamom
• 2-3 green cardamom
• 3 cloves
• 1 bay leaves
• 1-2 tbsp fried onions for Garnish

Instructions

• Clean and rinse the rice well.
• Soak the rice in enough water for at least 30-45 minutes.
• Soak the saffron in 1/4 cup of warm milk.
• Once the rice is ready to cook, in a heavy bottom pan add 2 tablespoon of ghee.
• When the ghee heats up, Shallow fry 1/4 cups of mixed nuts until lightly golden brown.
• Remove and keep it aside.
• Now add the whole spices and fry them for a few seconds.
• Then add the cashews and fry them until lightly golden brown.
• Now add the ginger juliennes,ginger powder, fennel powder and kashmiri chilli powder.
• Stir fry for a few seconds.
• Now add the drained rice to the pan and mix well so that the masala and the ghee gets coated.
• Slightly warm 1.5 cups of milk (This is optional ,but I did it so that the milk does not curdle)
• Now add 1.5 cups of milk and 1 cup of water and bring the mix the boil.
• Once the mix comes to a boil add salt and let the rice cook 85 percent done.
• Now sprinkle saffron soaked milk on top of rice.
• Cover and simmer on low for 15-20 minutes or until done.
• Switch off and let it rest or settle down for 10-15 minutes.
• After 10-15 minutes, gently fluff up the rice with the fork.
• Garnish with roasted nuts, fruits and fried onion. Serve

Notes

• 1 Cup = 235 ml
• 1 tablespoon = 15 ml

Kashmiri Pulao – with fresh fruits and nuts

Kashmiri Pulao is an easy and delicious, aromatic and fragrant rice preparation, where rice is cooked in milk and water and topped with nuts and fruits.

5 from 4 votes

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Course: Main Course

Cuisine: Indian, Kashmiri

Keyword: Fruits, Gluten Free, Nuts / Dried Fruit, Rice, Spices

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Soaking Time: 45 minutes minutes

Total Time: 40 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 1.5 cup Rice long grain basmati rice
• 1/2 tbsp Ginger juliennes
• 1/4 tsp Dry Ginger Powder
• 1 tsp Fennel Powder Saunf
• 1/2 tsp Kashmiri chili powder
• A generous pinch of saffron soaked in ¼ cup of warm milk
• 1 and 3/4 cups Milk
• 1 cup Water
• Salt
• 2 tbsp Ghee (Clarified Butter) Clarified Butter

fruits and nuts to make pulao:

• 1/2 tbsp Cashew nuts roughly broken
• 1/4 cup Mixed nuts cashew nuts, Almonds, Walnuts, Raisins, Pistachios, roughly cut
• 2 tablespoon Apples diced
• 1-2 tbsp Pomegranate
• 1/8 cup pineapple diced

Whole Spices for Kashmiri pulao:

• 1/2 tsp Shajeera
• 1 inch stick of cinnamon
• 1 black cardamom
• 2-3 green cardamom
• 3 cloves
• 1 bay leaves
• 1-2 tbsp fried onions for Garnish

Instructions

• Clean and rinse the rice well. 
• Soak the rice in enough water for at least 30-45 minutes.
• Soak the saffron in 1/4 cup of warm milk.
• Once the rice is ready to cook, in a heavy bottom pan add 2 tablespoon of ghee.
• When the ghee heats up, Shallow fry 1/4 cups of mixed nuts until lightly golden brown.
• Remove and keep it aside.
• Now add the whole spices and fry them for a few seconds.
• Then add the cashews and fry them until lightly golden brown.
• Now add the ginger juliennes,ginger powder, fennel powder and kashmiri chilli powder.
• Stir fry for a few seconds.
• Now add the drained rice to the pan and mix well so that the masala and the ghee gets coated.
• Slightly warm 1.5 cups of milk (This is optional ,but I did it so that the milk does not curdle)
• Now add 1.5 cups of milk and 1 cup of water and bring the mix the boil.
• Once the mix comes to a boil add salt and let the rice cook 85 percent done.
• Now sprinkle saffron soaked milk on top of rice.
• Cover and simmer on low for 15-20 minutes or until done.
• Switch off and let it rest or settle down for 10-15 minutes.
• After 10-15 minutes, gently fluff up the rice with the fork.
• Garnish with roasted nuts, fruits and fried onion. Serve

Notes

• 1 Cup = 235 ml
• 1 tablespoon = 15 ml

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Rice recipes on my blog:

• Carrot and Peas Pulao
• Tamarind Rice
• Veg Fried Rice (Without Ajinomoto)

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