Kashmiri Pulao, Veg Pulav with Mixed Nuts (कश्मीरी पुलाओ) by Tarla Dalal

Kashmiri Pulao, is a unique dish, with a richness that reflects the spirit of the beautiful valley.
Recipe Link : https://www.tarladalal.com/Kashmiri-Pulao-Veg-Pulav-with-Mixed-Nuts-41948r

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Kashmiri Pulao, Veg Pulav with Mixed Nuts

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.

Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Serves 4.
Soaking time: 30 minutes.

1¼ cups long grained rice (basmati)
A few Saffron (kesar) strands
2 tsp warm milk
1½ tbsp ghee
2 tbsp cashewnut halves
2 tbsp almond (badam) halves
1 tbsp raisins (kismis)
1 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 cardamom (elaichi)
3 peppercorns (kalimirch)
1 tsp fennel seeds (saunf)
½ cup sliced onions
½ tsp ginger (adrak) paste
½ tsp garlic (lehsun) paste
1 tsp chilli powder
Salt to taste
1 tbsp finely chopped coriander (dhania)

1. Soak the rice in enough water for 30 minutes. Drain and keep aside.
2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
3. Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
4. Drain, remove the nuts and keep aside.
5. In the same pressure cooker, add the cumin seeds, bayleaf, cinnamon, cloves, cardamom, peppercorns and fennel seeds and sauté on a medium flame for 30 seconds.
6. Add the onions and sauté on a medium flame for 2 minutes.
7. Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
8. Add the rice and salt and sauté on a medium flame for 1 minute.
9. Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
10. Pressure cook it for 2 whistles.
11. Allow the steam to escape before opening the lid.
12. Add the prepared nuts evenly over the rice.
Serve hot.