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Kashmiri Pulao

Kashmiri Pulao — a indian recipe, 16 ingredients, about 40 min.

Serves 4 · 40 min · Indian

contains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 tablespoons ghee or butter
  • 5 cloves
  • 4 pods green cardamom
  • 1 cinnamon tree leaf (or substitute 2 bay leaves)
  • 1 small onion, sliced thin
  • 1 ½ teaspoons ginger-garlic paste
  • 2 green chillies, split lengthwise
  • 1 pinch of salt
  • 3–4 strands saffron
  • 1 tablespoon milk
  • ½ kilogram basmati or other long-grained rice, cooked and drained
  • 100 grams dried dates, pitted and sliced thin
  • 50 grams white raisins
  • 50 grams cashew nuts
  • 50 grams pistachio nuts
  • 50 grams almonds, blanched and diced
Make it lactose-friendly
  • 3 tablespoons ghee or butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 tablespoon milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Heat ghee or butter in a large wide pan or wok.
  2. Add the cloves, cardamom, and cinnamon tree leaf.
  3. Add the chopped onion, and fry until it just begins to turn brown.
  4. Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
  5. Add salt to taste.
  6. Turn the flame down to low.
  7. Soak the strands of saffron in milk, mixing until the milk turns orange.
  8. Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
  9. Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
  10. Mix in dried fruits and nuts.
  11. Add more ghee according to your preference.
  12. Serve with a gravy such as the basic tomato gravy.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0