There are variants of this using fresh fruit as well as dry fruits. Some recipes use saffron, while others do not.
The one thing that remains consistent throughout all the variants would be that the dish would be at least mildly sweet.
This is my take on Kashmiri Pulao.
Cuisine: Indian
Course: Main Course
Servings: 4
Prep time: 20 minutes
Cooking time: 40 minutes
Ingredients
2 cups – Basmati Rice
4 cups – Vegetable Stock (low sodium) / Water
1/2 cup – Cashewnuts and/or almond slivers
1/2 cup – Raisins
2 – Onions (Thin slices)
2 strands of Saffron
1 teaspoon – Milk (warm)
2 Bay leaves
4 Cloves
1 Cinnamon stick
4 Cardamom pods (crushed)
2 tablespoons – Vegetable Oil
Salt- to taste
Vegetable Oil- for frying
Optional-
2 cups of Mixed fruit
– Diced apples
– Diced pears
– Pitted and halved Cherries (Preserved or fresh)
Steps
1. Place the saffron strands in the warm milk and set aside
2. Wash and drain the rice and set aside in a strainer for 5 minutes
3. In a pressure cooker, add 2 tablespoons of oil and heat
4. Add in in the Bay leaves, Cloves, Cinnamon and Cardamom and fry slightly
5. Add in the drained rice and fry for a minute while continuously stirring
6. To this, add in the saffron strands in milk and 4 cups of vegetable stock or water and salt to taste
7. Close the pressure cooker and let it cook for upto 2 whistles
(You could also cook the rice after steps 1-6 are done in a rice cooker or using open boiling method. Remember to adjust the water/vegetable stock accordingly)
8. In a pan, heat oil for frying
9. Add in the cashewnuts/almonds and fry them until golden. Remove from oil and set aside
10. Now add in the raisins and fry till they plump up. Remove from oil and set aside with the Cashews
11. Take the sliced onions and add them into the hot oil and fry until golden brown
12. Combine the rice with the fried onions, raisins, cashewnuts/almonds and the mixed fruit while the rice is still slightly warm
Serve!
- Using vegetable stock instead of water for cooking rice gives it added flavor
- You could add pineapple pieces to the pulao. However, do ensure to saute the pieces in butter or oil prior to adding to the pulao so that there is no excess juice run-off
Ginger, Salt & Pepper 