Kashmiri Pulao Recipe
This northern Indian rice dish is sweet and spicy. It makes a great accompaniment to a lentil dish with a raita or yogurt based salad. Raisins and sultanas are good source of dietary fiber and also contain minerals such as iron, potassium and zinc, which are essential to the body’s well-being.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
A few saffron strands
|1 tbsp||Milk (optional)|
|2 tbsp||Butter or ghee|
|2-3 garlic cloves, crushed||Or 1 tsp garlic paste|
|1 green||Chili, chopped|
|1 tsp peeled and grated fresh root ginger,||Or 1 tsp ginger paste|
|10-12 sultanas or||Raisins|
|15-20||Unsalted cashew nuts|
|¼ tsp||Salt (optional)|
|200 g||White basmati rice, rinsed|
In a small bowl, soak the saffron strands in milk or warm water and set aside.
Heat the butter or ghee on a medium heat in a saucepan that has a tight fitting lid.
Add the bay leaves, cloves and cardamoms and stir, making sure they do not burn.
Add the onion and fry for 5-7 minutes until golden brown. Kashmiri Pulao Recipe
Add the chili and fry for a minute. Then mix in the garlic and ginger and tip in the sultanas or raisins, cashew nuts, almonds and salt, if using. Kashmiri Pulao Recipe
Stir in the rice and mix well, then add the saffron liquid and pour in 500 ml of just boiled water.
Reduce the heat to low, cover with the lid and leave to simmer for 7-9 minutes. Do not lift the lid for at least 7 minutes.
The rice is ready when the grains are tender, all the liquid is absorbed, holes appear on the surface and some of the grains appear to be pointing upwards.
Serve piping hot.
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