For the very first time I tasted this Kashmiri pulao along with gobi manchurian gravy in Hotel Kamatlingapur, Bangalore.
I got the recipe from a library-book ( the author name ??? ) in Madras. It is always a great one in my house along with Butter chicken.
Kashmiri pulao:
Ingredients:
Main ingredients:
Basmati rice - 1 cup
warm milk - 1 tbsp
saffron - a few strands
salt - to taste
To make the flavored water to cook rice:
Mint leaf - 4 stems
cardamom - 2
nutmeg - very tiny piece
cloves - 2
cinnamon - 2 inch
water - 3 cups
To temper:
onion - 1 cup (sliced lengthwise)
Bay leaf - 2
green chilly - 2 (chopped)
Ghee - 1 tbsp
cashew - 5
almond -5 (slivered)
Raisins - 10
To garnish:
Tuti frooti - 10 pieces
Pomegranate - 1/4 cup
pineapple - 1/4 cup (chopped)
Tangarine / orange - 3 slices
black grapes - 5
Method:
Wash the rice and soak it in water for 1/2 an hour.
Boil 3 cups of water in a vessel along with mint leaves , cinnamon , cloves, cardamom. As soon as it starts boiling, switch off and let it remain closed for 30 minutes. Strain and discard the spices. (I used them while grinding the masala for butter chicken).
Heat 1 tbsp ghee in a pan, fry the chopped onion , green chillies and take it out. Keep aside.
Fry the cashews, raisins, almonds and keep aside.
Add another tsp of ghee and fry the (soaked and drained) rice for few minutes.
Now pour the prepared flavored water to the rice. Add salt (1/8 tsp) and cook until the rice is done (not mushy).
Using a colander / strainer remove the excess water.
Soak the saffron in milk for 1 hour, and add this milk to the rice.
Garnish with fried onion, green chilly, nuts, raisins.
Keep it warm.
Mix the chopped fruits before serving .
Kashmiri pulao is ready!
Serving suggestions:
Kashmiri pulao can be served as a main course dish along with some paratha / naan and a very spicy gravy.The above said quantity can be enough for 2 people.
Chicken tikka masala or butter chicken are best combo for Kashmir pulav.
