Kashmiri Pulao is a luxurious and aromatic rice dish prepared with basmati rice, saffron-infused milk, and whole spices like cinnamon, cardamom, and cloves. The rice is gently cooked and topped with fried nuts, dried fruits, and optional fresh fruits like pomegranate. The saffron adds vibrant color and rich aroma, while the ghee enhances its flavor. Caramelized onions create a delicious base for this dish. It can be served with raita, mild curries, or enjoyed as a standalone meal. Perfect for celebrations, Kashmiri Pulao is a must-try for its royal taste.
Ingredients
For the Rice:
- 1 cup basmati rice (long grain, washed and soaked for 30 minutes)
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon ghee or clarified butter
For the Saffron Mixture:
- 1/4 teaspoon saffron strands
- 3 tablespoons warm milk
For the Pulao:
- 2 tablespoons ghee or clarified butter
- 1 bay leaf
- 2-3 cloves
- 2-3 green cardamoms
- 1 small cinnamon stick
- 1/2 teaspoon cumin seeds
- 1 medium onion (thinly sliced)
- 1/2 cup mixed dried fruits (raisins, almonds, cashews, pistachios)
- 1/2 cup fresh fruits (pomegranate seeds, chopped apples, pineapple optional)
- 1/4 cup milk (optional for extra richness)
- Salt to taste
Instructions
1. Prepare the Saffron Mixture:
- Soak saffron strands in warm milk for about 10 minutes to release their color and aroma. Set aside.
2. Cook the Rice:
- In a pot, heat 1 tablespoon of ghee and lightly toast the soaked and drained rice for 1-2 minutes.
- Add 2 cups of water and 1/2 teaspoon of salt. Cover and cook the rice on low heat until it is about 90% cooked.
- Fluff the rice gently with a fork and let it cool.
3. Fry the Nuts and Dried Fruits:
- Heat 1 tablespoon of ghee in a small pan. Fry the almonds, cashews, and raisins until golden. Remove and set aside.
4. Prepare the Base:
- In a large pan, heat 2 tablespoons of ghee. Add the whole spices (bay leaf, cloves, cardamoms, cinnamon, and cumin seeds) and saut until aromatic.
- Add the sliced onions and fry until they are golden brown and caramelized.
5. Combine the Rice with Spices:
- Gently fold the cooked rice into the spice-onion mixture. Mix carefully to coat the rice with the flavors.
- Pour the saffron milk over the rice and mix gently for an even color and aroma.
6. Garnish and Serve:
- Add the fried nuts and dried fruits over the rice. For a festive touch, top with fresh fruits like pomegranate seeds or chopped apples.
- Optional: Drizzle 1/4 cup milk over the rice for extra richness.
- Serve hot with raita, curry, or as a standalone dish.
Tips for Perfect Kashmiri Pulao:
- Use high-quality basmati rice for long grains and fluffiness.
- Adjust the quantity of saffron based on your preference for color and aroma.
- Add fruits like pineapple and pomegranate just before serving to retain freshness.
- Pair it with mild curries or yogurt-based dishes to balance the richness.
Enjoy this flavorful and aromatic Kashmiri delicacy that is perfect for festive occasions or special dinners.