Kashmiri Pulao is a delicious and aromatic rice dish that originates from the Kashmir Valley in India. It is known for its rich and flavorful ingredients. The primary ingredients used in making Kashmiri Pulao include
Ingredients:
For the Rice: .1 cup Basmati rice .2 cups water .A pinch of saffron strands .2 tablespoons warm milk .1 tablespoon ghee (clarified butter) .Salt to taste For the Pulao: .2 tablespoons ghee (clarified butter) .1 bay leaf .2-3 green cardamom pods .2-3 cloves .1-inch cinnamon stick .1/4 cup chopped onions .1/4 cup mixed dried fruits (raisins, cashews, almonds) .1/4 cup thinly sliced carrots .1/4 cup frozen green peas .1/4 cup chopped bell peppers (optional, for color) .1/2 teaspoon ginger-garlic paste .1/2 teaspoon red chili powder (adjust to taste) .1/2 teaspoon ground fennel seeds .1/4 teaspoon ground cinnamon .Salt to taste Chopped fresh coriander leaves for garnish Instructions: Wash the Basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for about 30 minutes. Drain the rice and set it aside. In a small bowl, dissolve a pinch of saffron strands in 2 tablespoons of warm milk. Let it sit to infuse the milk with saffron flavor and color. In a large, heavy-bottomed pot or pan, heat 1 tablespoon of ghee over medium heat. Add the drained rice and sauté it for a couple of minutes until it becomes translucent. Add the saffron-infused milk, 2 cups of water, and a pinch of salt to the rice. Bring it to a boil, then reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until the rice is fully cooked and the grains are separate. Once done, remove it from heat and fluff the rice gently with a fork. While the rice is cooking, heat 2 tablespoons of ghee in another pan over medium heat. Add the bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until they release their aroma. Add the chopped onions and sauté until they turn translucent. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears. Add the mixed dried fruits, sliced carrots, green peas, and bell peppers (if using). Sauté for a few minutes until the vegetables are slightly tender. Add the red chili powder, ground fennel seeds, ground cinnamon, and salt to the vegetable mixture. Mix well and cook for another 2-3 minutes. Combine the cooked rice with the spiced vegetable mixture. Gently fold everything together to ensure even distribution of flavors. Garnish with freshly chopped coriander leaves. Your delicious Kashmiri Pulao is now ready to be served. It's a perfect accompaniment to various Indian curries or can be enjoyed on its own with some yogurt or raita. Enjoy your flavorful and aromatic meal