Start by soaking and cooking basmati rice until nearly done. Fry cashews, almonds, and raisins in ghee, followed by caramelizing onions. Sauté whole spices like cumin, cardamom, cinnamon, and cloves in ghee, then add the cooked rice. Mix in fried nuts, raisins, caramelized onions, and optional fresh fruits like pineapple and pomegranate. Steam the mixture on low heat for a few minutes to enhance flavor. Garnish with fresh mint or coriander and serve warm.
Ingredients:
- 1 cup basmati rice (soaked for 30 minutes)
- 2 cups water
- 1/2 cup mixed dried fruits (cashews, almonds, raisins)
- 1/4 cup fresh pomegranate seeds
- 1/4 cup pineapple pieces (optional)
- 1/4 cup sliced apple (optional)
- 1 medium onion (thinly sliced)
- 1-2 green chilies (slit)
- 1/2 tsp cumin seeds
- 2-3 green cardamoms
- 1 bay leaf
- 1 small cinnamon stick
- 2-3 cloves
- 2-3 tbsp ghee or oil
- Salt to taste
- Fresh mint or coriander leaves (for garnish)
Instructions:
- Prepare the Rice
- Rinse the basmati rice several times until the water runs clear to remove excess starch. Soak the rice for 30 minutes, then drain and set aside.
- In a pot, bring 2 cups of water to a boil, add salt, and cook the rice until it’s about 90% done. Drain any excess water and set the rice aside.
- Fry the Nuts and Dried Fruits
- Heat 1 tablespoon of ghee in a pan on medium heat. Add the cashews, almonds, and raisins, and sauté until the nuts are golden and the raisins puff up. Remove and set them aside.
- Caramelize the Onion
- In the same pan, add another tablespoon of ghee. Add the sliced onions and cook on medium-low heat, stirring occasionally, until they turn golden brown and caramelized. Remove from the pan and set aside.
- Prepare the Spice Base
- In the same pan, add the remaining ghee, then add cumin seeds, bay leaf, cinnamon, cloves, and green cardamoms. Sauté the spices for about a minute until they release a fragrant aroma.
- Combine Rice and Spices
- Add the partially cooked rice to the pan with spices and gently toss everything together so that the rice is coated in the spices and ghee. Be careful not to break the rice grains.
- Add Fruits and Nuts
- Gently mix in the fried nuts, raisins, and caramelized onions. Add fresh pomegranate seeds, pineapple, and apple slices for a sweet flavor contrast. (You can skip or adjust the fruits as per your preference.)
- Steam the Pulao
- Cover the pan with a tight lid and cook on very low heat for 5-7 minutes, allowing the flavors to meld together and the rice to become fully tender.
- Garnish and Serve
- Once done, fluff the rice with a fork. Garnish with fresh mint or coriander leaves and more pomegranate seeds if desired. Serve hot.
Enjoy your rich, aromatic, and slightly sweet Kashmiri Pulao.
