Combination of spices and dry fruits and delicate flavor of saffron makes this rice delicacy very special. This aromatic pulao will definitely make a special place in your dinner/lunch menus .
kashmiri pulao recipe
For the pulao :
2 cups basmati rice soaked in water for 30 minutes
1 inch cinnamon/dal chini
1 tsp shahjeera/caraway seeds
1 indian bayleaf/tej patta
2-3 green cardamoms/hari elaichi/choti elaichi
2 black cardamoms/badi elaichi
½ tsp dry ginger powder/saunth
1 tsp fennel powder/saunf
2 pinches of saffron/kesar
2 tbsp oil or ghee
4 cups water
1 cup chopped vegetables of your choice
salt as required
1 medium sized onion, sliced thinly
1/4 kg paneer or cottage cheese
2 tbsp oil
Let's proceed :
Soak 2 cups of basmati rice in 4 cups of water.
Heat oil or ghee in a deep pan. on a low or medium flame, add all the whole spices. fry till the oil becomes fragrant.
Lower the flame and add the ginger and fennel powder & stir.
Add crushed saffron and saute for a minute. Add vegetables in it.
Add soaked basmati rice with water in it and add salt to it.
Stir and cover the pan tightly.
Heat 2 tbsp oil/ ghee ( clarified butter ) in a frying pan. add the sliced onions.
also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
In the same oil, first fry the almonds till they become crisp. now fry the cashews and walnuts till they are crisp and lightly browned.
Fluff the cooked rice and garnish them with fried onion , paneer and dry fruits
serve kashmiri pulao hot .