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Home 30 Minute Kashmiri pulao

Kashmiri pulao

Name: How to cook Kashmiri pulao - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4/5 servings
Cuisine: Us

Introduce

Chef :

Sumera Rahman

Kashmiri pulao

Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. Generally, a pulao is rice that is flavored with various spices, then bulked up with the addition of vegetables, nuts or even mea

Ingredient

Food ration :

4/5 servings

Cooking time :

45 minutes

2 cup

basmati rice soaked in water for 20 to 30 minutes

1/2 kg

Chicken boneless

1/4 kg

Apple 🍏

1 inch

cinnamon

1 teaspoon

caraway seeds (shahi zeera)

tez patta (bay leaf)

cloves

2-3

green cardamoms

1-2

black cardamoms

1/2 teaspoon

dry ginger powder (ground ginger)

1 teaspoon

fennel powder (ground fennel)

2-3 tablespoons

Ghee or any neutral tasting oil

2-2.25 cups

water or as required

1/2 cup

thinly sliced onions or 1 medium-sized

10-12

cashews

10-12

almonds

2 pinches

saffron strands

10-12

walnuts

2 tablespoons

Ghee or oil

Cooking instructions

* Step 1

Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 20 to 30 minutes. Later drain all the water and set the soaked rice aside.

* Step 2

On a low or medium heat, heat oil or ghee in a deep pan or pot.add cinnamon stick, caraway seeds, tez patta, cloves, green cardamoms and black cardamoms.

* Step 3

Fry the spices for some seconds until they crackle and the oil becomes fragrant.

* Step 4

Heat 2 tablespoons ghee or oil in a frying pan. Add the sliced onions.

* Step 5

Also add a pinch of salt and sauté the onions till they are golden or caramelized and crisp. Remove with a slotted spoon and place on kitchen paper tissues. Stir often when sautéing the onions.

* Step 6

Add the bone less chicken (meat of your choice) and saute for 4-5minutes

* Step 7

Now lower the heat or switch the heat off. Add the dry ginger powder and fennel powder. Mix and stir well taking care that you do not burn these ground spices.

* Step 8

Add the soaked basmati rice. Mix gently and sauté for a minute.

* Step 9

Add whole or crushed saffron strands. Mix and sauté.

* Step 10

Pour water and add salt as required. Stir and mix again. Check the taste of the water and it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish

* Step 11

Some ghee or oil will be left in the pan. To the same ghee or oil, add the almonds. Fry them until they become crisp and crunchy. Remove and place fried almonds on kitchen paper tissues

* Step 12

Now fry the apple 🍏 chunks For few minutes and let them out too

* Step 13

Now fry the cashews till they are crisp and lightly browned. Place them on kitchen paper tissues

* Step 14

Also fry the walnuts till they are crisp and lightly browned. Remove fried walnuts. Place on kitchen paper tissues

* Step 15

Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, fluff the rice with a fork.

* Step 16

While serving top Kashmiri pulao with the caramelized onions and the fried nuts and apples garnish. You can also garnish cubes of fresh pineapple or pomegranate arils.