Kashmiri pulao is a popular in restaurant menu, the one with fruits, nuts and caramelized onion on top. sure a treat to eyes and taste buds.
When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books.
One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj.
I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch.
Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.
So when he came back that day he told - never ever make kashmiri pulao again. It’s horrible!
And I knew that because the ginger garlic paste smell never went along good with the other ingredients.
Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really.
Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good.
And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be good😄. The best thing I love in this pulao is almonds😁
Instructions
Wash and soak rice in warm water for 10 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
2. Ad raisins and fry until it turns fluffy. Keep aside.
3. In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
4. The onion will be golden in colour and crisp in texture. Keep aside.
5. In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
6. Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.
Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.
7. Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.
I had as such, but you will see some dal in the picture, its just for photography.
Let me know in comments section if you have any suggestions about the side dish.
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5 from 1 vote
Kashmiri pulao recipe
Kashmiri pulao is a popular in restaurant menu, the one with fruits, nuts and caramelized onion on top. It is sure a treat to eyes as well as taste buds.
Wash and soak rice in warm water for 10 minutes. Soak saffron in little milk (luke warm).
In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
Add raisins and fry until it turns fluffy. Keep aside.
In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
The onion will be golden in colour and crisp in texture. Keep aside.
In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.
Most of the water should be absorbed and the rice would have been cooked 80-90% .
Then put the flame to lowest possible and cook covered for 10-14 minutes.
Make sure it doesn’t get burnt at the bottom.
Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.
Notes
You can also add cut pineapples, glazed cherries, paneer along with pomegranate. Pineapple tends to change the whole flavor of the dish. So if you like, you can add.
Soaking rice is important for easy cooking.
I did only with ½ cup rice, so did it in kadai itself.
Added less saffron, so my rice colour remained unchanged. But be careful while adding saffron, if you add more, then it may over power and spoil the flavor and taste.
Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. Generally, a pulao is rice that is flavored with various spices, then bulked up with the addition of vegetables, nuts or even meats.
In general, the standard ratio for white long-grain rice is 1:2, which means 1 cup of rice to 2 cups of water. For basmati rice, which is commonly used in pulao, the ratio is generally 1:1.5 or 1:2. This means 1 cup of basmati rice to 1.5 cups or 2 cups of water.
Pulao also contains many essential nutrients. It include the variety of vegetables such as beans, paneer, peas and carrots. Many people prefer eating rice at night as it provides satisfying feeling and relieves the entire stress buildup of the day.
Yes, vegetable pulao is considered a healthy meal as it is rich in fibre. It includes a blend of flavourful veggies and can help you feel full for longer periods. You can make it for a wholesome lunch or dinner meal. To up its nutrient content, pair it with some raita to include protein in your meal.
Rice: Pulao is made with long-grain rice, while Biryani is made with basmati rice. Cooking Method: Pulao is cooked by boiling rice in a seasoned broth. Biryani is cooked by layering cooked rice with meat or vegetables and a flavorful sauce. Spices: Pulao is typically made with fewer spices compared to Biryani.
In Kashmiri Pulao, aromatic spices, dried fruits, and saffron are combined with rice. While Kashmir's Mutton Yakhni Pulao has mutton cooked with yoghurt and aromatic spices, Uttar Pradesh's Tehri is a vegetarian pulao.
Overcooked Rice: Cooking rice for too long or at too high a temperature can cause the grains to burst open and release excess starch, resulting in a gluey, mushy texture. This can happen on the stovetop or in cooking appliances if the rice is not properly monitored.
If the heat is too high, the water evaporates before the rice has a chance to fully cook. If you don't add enough water, the rice ends up dry and crunchy. And if you don't cook the rice long enough, it gets soft on the outside but doesn't cook through.
Basmati rice is usually used to make pulao. The basmati rice should be fragrant and long-grained to get good results. Aged basmati rice will give you the best results. You can also use other types of long-grained rice and short-grained Indian rice varieties like seeraga samba, sona masuri or ambe mohar.
Basmati Rice is commonly used in biryanis, pulaos, Fried rice, and other aromatic rice dishes. The long grains and a pleasantly fragrant aroma add flavour and depth to many food items.
PREMIUM BASMATI QUALITY: Delight in the superior quality of Daawat Basmati Rice specifically curated for pulav, known for its long grains and aromatic essence that enhances the dish.
It is so much flavorful & can be eaten without a side. But most people prefer to serve it with a Simple raita, Kachumber or a Vegetable salad. For a special meal, we serve it with a good restaurant style curry, raita & some papads on the side.
Pulao is much less heavy on the spices, and usually the white on the rice isn't hued with any other colouring. Fried rice is made with Chinese spices and ingredients like ajinomoto and soy sauce.
Vegetable pulao is a rich source of fiber and can keep you full for longer hours. Along with fiber, this dish can provide many other essential nutrients as well. The nutrient value becomes strong because of the variety of vegetables such as beans, paneer, peas ans carrots.
Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic whole spices, herbs & sometimes stock. There are many kinds of pulao made in India like vegetable pulao, Matar pulao, Tawa pulao, Coconut milk pulav, Zarda pulao, Kashmiri pulao, Yakhni Pulao & Chicken pulao.
Biryani is made using the draining method of cooking, whereas pulao is made through the absorption method. While preparing biryani, the rice is par-boiled in water and then drained. Whereas while preparing pulao, the amount of water or stock is completely absorbed by the rice and vegetables in the dish.
Known for its unique and mild flavours, which distinguish it from other Indian chicken curries. The key ingredients in Kashmiri Chicken Curry are bone-in chicken pieces, yogurt, and a blend of spices. It includes Kashmiri red chilli powder, fennel seeds, ginger, and aromatic spices like cloves, cinnamon, and cardamom.
Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish. Fried rice is cooked with pre-cooked rice, and the method of cooking the rice doesn't matter much.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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