Monday, January 28, 2013

Kashmiri Pulao

Kashmiri Pulao is famous for its unique taste, a little sweet, fruity and nutty dish; Loaded with the goodness of dry fruits, rich cream and some spices. This recipe which I wished to prepare for quite some time and which I managed to prepare this week.

 For Rice :
Basmati rice – 1cup
Ghee-1 tspn
Sugar-1 tspn
Saffron strands – few (soaked in milk)
Water-1 and 1/2 cup
Milk-1 and 1/2 cup
Spices for Kashmiri Pulao
Cinnamon stick - half inch pieces - 2
Cloves - 3
Cardamom – 1
Dry fruits for Kashmiri Pulao :
Ghee-1 tspn
Cashews, almonds, raisins, -1/2cup
Veggies & fruits:
Beans-1/2 cup
Carrot-1/2 cup
Green Peas - 1/2 cup
Pomegranate seeds - 3 tbsps
seedless grapes - 1/2 cup
Dates-1/4 cup
Paneer-1/4 cup
1.Gently wash rice and soak in water for about 10-15 minutes.
2.Cook the mixed vegetables the peas, beans and carrot pieces in boiling water for 5-7 minsand keep aside.
3.In 2 tbsp of ghee, fry the cashew nuts,blanched almonds and raisins and paneer cubes for 2 mins under low heat and keep aside.
4. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. When the smell of the spices evolves, add soaked gradually and fry for 2 minutes..
5.When all of the rice has been added, Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
6.In cooked rice add salt, depending upon taste. Then add thecooked  veggies, cashew nuts, rains,almonds and paneer.Stir for 4-5 mins. Turn off heat and transfer to a serving bowl.
7.Finally add the fresh fruits, half of the roasted cashews and raisins and mix well.