Kashmiri Pulao | How To Make Kashmiri Pulao At Home :
Kashmiri Pulao is a traditional dish from the beautiful and serene region of Kashmir in northern India. Known for its aromatic spices and vibrant colors, this rice dish is a feast for both the eyes and the palate. It is often served during special occasions and festivals, making it an integral part of Kashmiri cuisine. This blog explores the rich history, ingredients and preparation methods of Kashmiri rice, and highlights what makes it such a beloved dish.
About Of Kashmiri Pulao:
Kashmiri pulao holds an important place in Kashmiri cuisine, which is heavily influenced by Persian and Central Asian cooking traditions due to historical invasions and trade routes. The use of saffron, dry fruits and aromatic spices reflects the richness and refined taste of the Kashmiri people. Traditionally, this dish was prepared during festive occasions and royal feasts, symbolizing prosperity and celebration.
Saffron, known as "Kong" in Kashmiri, is one of the most expensive spices in the world and adds a distinctive flavor and golden color to rice. The inclusion of dried fruits and nuts in Kashmiri rice also reflects the region's historical trade ties, as these ingredients were often traded across the Middle East and South Asia.
Equipments You Need for Kashmiri Pulao:
- Mixer Grinder of any type Buy now
- Teaspoon Buy now
- Teaspoon Buy now
- knife Buy now
- And Ingredients As Given Below
Ingredients:
- 2cup - Basmati rice
- 1 tbsp - ghee
- 1 - large onion, thinly sliced
- 2-3 - cloves
- 2-3 - green cardamom pods
- 1 inch - cinnamon stick
- 1 -bay leaf
- 1/2 teaspoon - cumin
- 1/4 teaspoon - saffron threads
- 1/2 cup -mixed nuts (almonds, cashews and pistachios)
- 1/4 cup -mixed dry fruits (raisins and dried apricots)
- 1 -apple, peeled and chopped
- 1/2 cup - pomegranate seeds
- 4 cups water
- salt to taste
- Fresh coriander, chopped (for garnish)
How To Make Kashmiri Pulao:
1. 1 cup basmati rice thoroughly in water until the water runs clear of starch. Soak the rice grains in enough water for 20 to 30 minutes.
2. Heat 1 to 2 tablespoons of oil or ghee in a deep pan on medium flame.
3. Add 1 cinnamon stick, 1 teaspoon cumin, 1 bay leaf, 3 cloves, 1 to 2 green cardamoms and 1 to 2 black cardamoms. Now fry all these spices on medium flame until a good aroma starts coming.
4. Now reduce or slow down the flame. Add ½ teaspoon dry ginger powder (dry ginger) and 1 teaspoon fennel powder to it.
6. Add 1 cup soaked basmati rice. Fry slowly on low flame for one minute.
7. Add 1 pinch of crushed saffron to it. Now add 2 cups of water to the rice.
8. Add salt as required. Mix well and check the taste to see if the water is slightly salty or if salt is required then add it as per your taste.
9. Cover the pan and cook rice on low flame. So let's go when our people get advice so that we can prepare for our future.
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garnish time:
10. Heat 1 tablespoon ghee or oil in a pan.
11. Add one finely chopped onion. Fry the onions until golden or crisp, depending on your preference.
12. Take out with a spoon in a bowl and put some clean paper in the bowl so that the paper absorbs all the onion oil and take it out.
13. There will be some oil or ghee left in the pan. First of all, add 10 to 15 almonds, 10 to 12 cashew nuts , 10 to 12 walnuts, also crunchy and fry them till they become crunchy.
14. Take out the fried almonds, walnuts and cashew nuts. Put them all on a clean sheet of paper.
15. Continue cooking the rice until all the water is absorbed and the rice is soft, tender and thoroughly cooked.
16. While serving Kashmiri Pulao, garnish with fried onions, dry fruits and any optional fruits of your choice. You can add fresh fruits like apple, pineapple and pomegranate peels.
Read More: Rice And Pulao Recipe
Kashmiri Pulao is an aromatic, royal rice dish from the Kashmir region, famous for its rich flavor and vibrant colours. It combines basmati rice with saffron, nuts and dry fruits, creating a delightful blend of sweet and salty flavours. Enriched with aromatic spices like cardamom and cinnamon, this dish is traditionally served on festive occasions, offering a sumptuous and memorable culinary experience.
- 2 cup Basmati Chawal
- 4 cup water
- 1 tbsp oil or ghee
- 1 bay leef
- 1/2 cup mixed nuts
- 1/2 cup pomegranate seeds
- 1/2 cup -mixed dry fruits
- 1 large onion (thinly sliced)
- 2 cloves
- 2 green cardamom pods
- 1 stik cinnamon stick
- 1/2 cumin
- 1/4 saffron threads
- salt to taste
- Fresh coriander (chopped)
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
Heat the ghee or vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds, cardamom pods, cinnamon sticks, cloves, and bay leaf. Sauté for a minute until the spices release their aroma.
Add the sliced almonds and raisins. Sauté until the almonds are golden brown and the raisins are plump.
Add the soaked and drained rice to the pan. Gently stir to coat the rice with the ghee and spices.
Add the soaked saffron along with the milk, and mix well.
Pour in the 4 cups of water and add salt to taste. Bring the mixture to a boil.
Turn off the heat and let the rice sit covered for another 5 minutes.
Fluff the rice gently with a fork.
Garnish with freshly chopped coriander leaves.
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 6g30%
- Total Carbohydrate 70g24%
- Dietary Fiber 4g16%
- Sugars 15g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If we talk about dry fruits they play a huge role in Kashmiri Pulao. Or to me this Kashmiri pulao seems to be the best. If you want, you can also include pistachios in the list of nuts you add.