2 hrs 50 mins
KASHMIRI PULAO
Kashmiri Pulao is aromatic, sweet, mild, colorful rice dish and it is very easy to prepare with lot of variety and fruits variations, dry fruits are added generously which makes this unique and nutritious.
2 Cups - Basmati Rice
3 tbsp. - Ghee or Oil
1 - Dried Bay Leaf
2 inch - Cinnamon Stick
4 - Cloves
1 - Star Anise
1 - Small Mace
2 - Green Cardamom
1 tsp. - Caraway Seeds/Shahzeera
1 tsp. - Fennel Seeds Powder
3 1/2 Cups Water
To Taste - Salt
For Assembly
1 tbsp. - Ghee or Oil
20 – Cashew nuts
12 to 15 – Almonds
1 tbsp. – Raisins
1/2 Cup - Green Peas
1/2 Cup - Chopped Pineapple
1/4 Cup - Pomegranate Seeds
3/4 Cup - Small Red Grapes
1. Wash and soak rice for 20 to 30 minutes after that drain water and keep aside, meanwhile Chop pineapple, peel and clean pomegranate. In a pan or wok heat ghee or oil add all whole garam masala/hot spices and sauté for 1 minute.
2. Now add caraway seeds (shah zeera), roasted fennel powder (saunf powder) and sauté for 1 minute. Add rice and sauté for 3-4 minutes in medium flame.
3. Add water, salt mix everything, cover and cook rice until done or transfer everything in rice cooker and cook.
4. Meanwhile cook peas on stove top or microwave for 2-3 minutes or until peas gets cooked.
5. Heat 1 tbsp. ghee in a pan or wok, add cooked peas and sauté for 2 minutes with regular stirring, keep aside. In a same pan add almonds, cashews until golden brown, add raisin and sauté for 30 seconds drain dry fruits and keep aside.
6. Once rice gets cooked fork it with a fork or spatula gently to separate drains, transfer in another large bowl/plate or in same pan or rice cooker add dry fruits along with ghee, sautéed peas and mix well (keep side little for garnishing). Add all fruits (keep side little for garnishing) and mix well. Garnish with remaining dry fruits and fruits and serve.
Ingredients:
Directions:
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