Kashmiri Pulao | Kya pak raha hai| lunch recipe| chef Harpal singh Sokhi | chefharpalsingh

Kashmiri Pulao

The Kashmiri Pulao is a unique dish, with a richness that reflects the spirit of the beautiful valley. Tinged with saffron and spices, this rice dish is loaded with plenty of dried fruits and nuts, which give it a pleasant sweetness and vibrant mouth-feel. The spicy aroma of this dish is intoxicating, while the grand appearance dotted with cashews and raisins is absolutely inviting! The Kashmiri Pulao is worth including in a party or festival menu. You can also try other pulao recipes like the Shahi Pulao or Pearl Pulao, Rice with Baby Onions.

Ingredient Quantity
Basmati Rice soaked 2 cup
Ghee 2 tbsp
Cashew nut 8-10 no.
Almond 8-10 no.
Raisin 1 tbsp
Paneer cube 1 cup
Bay leaf 2 no.
Black cardamom 2 no.
Green cardamom 4-5 no.
Cloves 4-5 no.
Coriander seeds 1 tsp
Black pepper corn 1 tsp
Cumin seeds 1 tsp
Caraway seeds ½ tsp
Ginger julienne ½ inch
Assorted nuts 2 tbsp
Saffron 0.5 gm.
Salt to taste
Cardamom powder ¼ tsp
Dry ginger powder ½ tsp
Saunf powder ½ tsp
Water as required
Red cherries 8-10 no.
Tutti Fruitti 1½ tbsp
Apple cut into cube ½ no.
Pear cut into cube ½ no.
Pomegranate seeds ¼ cup.

For Mooli Walnut Raita:

White Radish 1 no.
Salt 1 tsp
Red chilli powder ½ tsp
Walnut chopped 3-4 no.
Yogurt 1½ cup
Coriander chopped 1 tbsp
Oil 1 tsp

Method:
1. Heat ghee in a pressure cooker, add cashew nut and almond, mix well and sauté till its brown in color.
2. Add raisins and paneer, mix well and sauté for 2 min.
3. Remove in a bowl and keep it aside.
4. Now in the same pressure cooker add bay leaf, black cardamom, green cardamom, cloves, black peppercorn, coriander seeds, mix well and sauté for 30 sec.
5. Add ginger and cumin seeds, mix well and sauté for another 1 min.
6. Add assorted nuts and mix well .
7. Add soaked rice, saffron, salt, cardamom powder, dry ginger powder, Saunf powder and water, mix well.
8. Add red cherries, tutti fruiti, sautéed paneer and dry fruits and mix well.
9. Cover the lid and cook the rice on medium heat for 3 whistles.
10. Peel and grate the radish on a plate.
11. Add salt and red chilli powder, mix well and keep it aside.
12. Take yogurt in a bowl and Wisk well keep it aside.
13. After 3 whistles switch off the flame and let it sit for 10-12 min.
14. Heat oil in a pan and sauté the walnut for 1 min. and add to the yogurt.
15. Add radish and coriander chopped and mix well. Keep it aside.
16. Take pressure cooker and remove the lid and mix well.
17. Add caraway seeds and remove in serving plate, garnish with apple, pear and pomegranate.
18. Serve hot with mooli walnut Raita.




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