Kashmiri Pulao (Veg Pulav With Mixed Nuts) Recipe | How To Make Kashmiri Pulao (Veg Pulav With Mixed Nuts)

Kashmiri Pulao is a fragrant, flavorful rice dish from the Kashmir region of India, typically served as a side dish or a light main course. The rice is cooked with aromatic spices, nuts, and dried fruits like raisins, making it a delightful combination of sweet, savory, and spicy flavors. It is often prepared during special occasions or festivals and is an excellent accompaniment to rich and spicy gravies or meat dishes.

Here’s how to prepare a delicious Kashmiri Pulao:

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Kashmiri Pulao (Veg Pulav With Mixed Nuts ) Recipe | What Is The Recipe Of Kashmiri Pulao (Veg Pulav With Mixed Nuts)

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 1 1/4 cups long grained rice basmati
• saffron kesar strands
• 2 tsp warm milk
• 1 1/2 tbsp ghee
• 2 tbsp cashewnut halves
• 2 tbsp almond badam halves
• 1 tbsp raisins kismis
• 1 tsp cumin seeds jeera
• 1 bayleaf tejpatta
• 1 small stick cinnamon dalchini
• 2 cloves 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

Instructions

1. Soak the rice in enough water for 30 minutes. Drain and keep aside.
2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
3. Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
4. Drain, remove the nuts and keep aside.
5. 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.
6. Add the onions and sauté on a medium flame for 2 minutes.
7. Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
8. Add the rice and salt and sauté on a medium flame for 1 minute.
9. Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
10. Pressure cook it for 2 whistles.
11. Allow the steam to escape before opening the lid.
12. Add the prepared nuts evenly over the rice.
13. Serve hot.

Tips & Variations:

• Saffron: Adding saffron is optional, but it imparts a lovely color and flavor to the rice. Soaking it in warm milk before adding it to the rice helps to release its essence.
• Nuts & Dried Fruits: You can experiment with other nuts like pistachios or walnuts and dried fruits such as apricots or dates for variation.
• Vegetables: For a heartier dish, you can add mixed vegetables like peas, carrots, or green beans to the pulao while cooking.
• Spices: If you want a more robust flavor, you can add a pinch of cardamom powder or cinnamon powder towards the end of cooking.
• Vegan Version: Use vegetable oil instead of ghee and ensure all ingredients are plant-based to make this dish vegan.

Health Benefits:

• Basmati rice is a good source of carbohydrates and provides energy. It is lighter on the stomach compared to other rice varieties.
• Nuts like cashews and almonds provide healthy fats, protein, and essential vitamins and minerals.
• Turmeric and ginger are known for their anti-inflammatory and digestive benefits.
• Fruits like pomegranate add antioxidants and vitamin C.

Kashmiri Pulao is a delightful, festive dish that balances the richness of ghee, the sweetness of dried fruits, and the aromatic spices in perfect harmony. It’s an excellent choice for special occasions or when you want to add a touch of elegance to your meal. Enjoy the flavors of Kashmir in every bite!