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Home Dish Kashmiri Pulao with Pomegranate and Apple Raita

Kashmiri Pulao with Pomegranate and Apple Raita

Name: How to cook Kashmiri Pulao with Pomegranate and Apple Raita - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Kashmiri Pulao with Pomegranate and Apple Raita

#cookpadturns4 #cookwithfruits #cookwithdryfruits Kashmiri Pulao is basically a simple Pulao with minimum spices but delicious to have . Only whole garam masala is used and dry ginger and fennel seed powder is used and the rice is cooked with ghee in saffron milk / water and garnished with fried onions, fried dry fruits & nuts and fresh fruits like pineapple, apple and pomegranate.I didn't have pineapple so garnished with Kashmiri apple and pomegranate. I had the excess apple and pomegranate from the garnishing so quickly made the Pomegranate and Apple Raita .it was a nice combo. It needs some preperation time and about 40 minutes including cooking and resting time.

Ingredient

Food ration :

2-3 servings

Cooking time :

prep + 40 mins

1 cup

Long grain Basmati rice

3 tbsp

Ghee

pinch

Saffron soaked in 1/2 cup milk or water

1/2 tsp

Dry ginger powder

1 tsp

Fennel seeds powder

to taste

Salt

1 1/2 cup

Hot water

1/4 tsp

Shahi Jeera/cumin seeds

Black cardamom

Green cardamom

Cloves

1 inch

Cinnamon stick

Bay Leaf

10-15

Cashew nuts

10-15

Almonds

10-15

Pistachios

Prunes

Dried Apricots

As needed

Pomegranate

As needed

Apple sliced or cubed

40-50 gm

Onion sliced

1/2 cup

Plain Curd

1/2

apple chopped

handful

pomegranate arils

1 tbsp

chopped onion

handful

chopped coriander leaves

green chilli chopped

pinch

powdered sugar

pinch

Crushed Black pepper

to taste

Black Rock salt

1 tsp

chaat masala

Cooking instructions

* Step 1

Soak the saffron for at least an hour in milk or water whatever you prefer. I used milk. Wash the rice nicely and soak it for at least half an hour. Slice the onion

* Step 2

* Step 3

In a pan, heat ghee fry the nuts first and then fry the onion till they are golden brown in colour...keep it aside for garnishing.

* Step 4

* Step 5

Heat ghee in a thick bottom pot - use the remaining ghee used for frying nuts and onion. Add the whole garam masala and saute it till a nice aroma comes. Now add the ginger and fennel seed powder and saute it. Then add the rice and the apricot too bhunno it nicely. Add the soaked saffron milk and water and salt, mix it gently & close it tightly with a lid (use aluminium foil also to close the edge tightly) cook the rice on dum for 10 mins. Put the flame off and let it rest for 15-20 minutes.

* Step 6

* Step 7

* Step 8

Open the lid, fluff up the rice. Put it in a serving platter and garnish with dry fruits, fried onions, apple and pomegranate and serve it warm.

* Step 9

For the Raita- Blend the curd with all the dry ingredients, once done add the chopped onion, coriander, chilli, apple and pomegranate and mix gently and serve...sprinkle some more Raita masala.