Kashmiri Pulao, Veg Pulav with Mixed Nuts
Tarla Dalal
• 31 July, 2017
Table of Content
About Kashmiri Pulao, Veg Pulav With Mixed Nuts
|
|
Ingredients
|
|
Methods
|
|
How to make Kashmiri Pulao
|
|
Nutrient values
|
The Kashmiri Pulao is a unique dish, with a richness that reflects the spirit of the beautiful valley. Tinged with saffron and spices, this rice dish is loaded with plenty of dried fruits and nuts, which give it a pleasant sweetness and vibrant mouth-feel.
The spicy aroma of this dish is intoxicating, while the grand appearance dotted with cashews and raisins is absolutely inviting!
The Kashmiri Pulao is worth including in a party or festival menu.
You can also try other pulao recipes like the Shahi Pulao or Pearl Pulao, Rice with Baby Onions .
Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe - How to make Kashmiri Pulao, Veg Pulav with Mixed Nuts
Tags
Soaking Time
30 minutes
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
Main Ingredients
- 1 1/4 cups long grain rice (basmati chawal)
- saffron (kesar) strands
- 2 tsp warm milk
- 1 1/2 tbsp ghee
- 2 tbsp cashew nut (kaju) halves
- 2 tbsp almond (badam) halves
- 1 tbsp raisins (kismis)
- 1 tsp cumin seeds (jeera)
- 1 bay leaf (tejpatta)
- 1 small stick cinnamon (dalchini)
- 2 clove (laung / lavang)
- 1 cardamom (elaichi)
- 3 peppercorns (kalimirch)
- 1 tsp fennel seeds (saunf)
- 1/2 cup sliced onions
- 1/2 tsp ginger (adrak) paste
- 1/2 tsp garlic (lehsun) paste
- 1 tsp chilli powder
- salt to taste
- 1 tbsp finely chopped coriander (dhania)
Method
- Soak the rice in enough water for 30 minutes. Drain and keep aside.
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
- Drain, remove the nuts and keep aside.
- In the same pressure cooker, add the cumin seeds, bayleaf, cinnamon, cloves, cardamom, peppercorns and fennel seeds and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
- Add the rice and salt and sauté on a medium flame for 1 minute.
- Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
- Pressure cook it for 2 whistles.
- Allow the steam to escape before opening the lid.
- Add the prepared nuts evenly over the rice.
- Serve hot.
Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe Video by Tarla Dalal
Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe with step by step photos
-
-
To make the Kashmiri Pulao, Veg Pulav with Mixed Nuts, Take 1 1/4 cups long grain rice (basmati chawal). Always make use of best quality long grained rice to get aromatic and flavorful Pulao.
-
Clean and wash the rice.
-
Soak the rice in enough water.
-
Cover with a lid and soak for 30 minutes.
-
Drain the basmati rice and keep aside..
-
Put the saffron (kesar) strands and 2 tsp warm milk in a small bowl.
-
Mix well and keep aside.
-
Heat the 1 1/2 tbsp ghee in a pressure cooker, add the 2 tbsp cashew nut (kaju) halves, 2 tbsp almond (badam) halves and 1 tbsp raisins (kismis) and sauté on a medium flame for 1 minute.
-
Drain, remove the nuts and keep aside.
-
In the same pressure cooker, add the 1 tsp cumin seeds (jeera), 1 bay leaf (tejpatta), 1 small stick cinnamon (dalchini), 2 clove (laung / lavang), 1 cardamom (elaichi), 3 peppercorns (kalimirch) and 1 tsp fennel seeds (saunf) and sauté on a medium flame for 30 seconds.
-
Add the 1/2 cup sliced onions and sauté on a medium flame for 2 minutes.
-
Add the 1/2 tsp ginger (adrak) paste, 1/2 tsp garlic (lehsun) paste and 1 tsp chilli powder and sauté on a medium flame for 30 seconds.
-
Add the rice and salt to taste and sauté on a medium flame for 1 minute.
-
Add 1½ cups hot water, saffron-milk mixture and 1 tbsp finely chopped coriander (dhania), mix gently and cook on a medium flame for 1 minute.
-
Pressure cook it for 2 whistles.
-
Allow the steam to escape before opening the lid. Add the prepared nuts evenly over the rice.
-
Serve Kashmiri Pulao, Veg Pulav with Mixed Nuts hot.
-
Kashmiri Pulao, Veg Pulav with Mixed Nuts.
-
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 294 cal |
| Protein | 5.6 g |
| Carbohydrates | 45.8 g |
| Fiber | 2.4 g |
| Fat | 9.7 g |
| Cholesterol | 0.4 mg |
| Sodium | 4.6 mg |
Click here to view Calories for Kashmiri Pulao, Veg Pulav with Mixed Nuts
The Nutrient info is complete
Shivangi
May 3, 2017, 12:46 p.m.
It''s awesomely tasty. I made in the same manner and earned lots praise. Thank you so muchhhhh ma''am Tarawa Dalal.
-16168.webp)
