Kashmiri Pulao Recipe

Kashmiri Pulao, flavored aromatic and colorful rice dish of the Kashmir Valley of India, is all time preferred for its peculiar spice blend, aromatic rice, and colorful appearance that has made it one of the most loved dishes in Indian cuisine and all over the world. Kashmiri Pulao used to be often taken as a side dish, or it used to be taken alone as a main course. It just so happens to be a perfect meal for special days and get-togethers, considering how it tastes nice and carries some royal essence of its own with the dry fruits, nuts, and whole spices added to make it truly exceptional. If you enjoy an aromatic, slightly sweet, and savory rice preparation, then Kashmiri Pulao is something you really must try.

Below are the origins, step-by-step procedure, and the required ingredients of how to prepare this authentic Kashmiri Pulao in your own kitchen:

Origins of Kashmiri Pulao Recipe

The Kashmiri Pulao was the creation of the Mughal era when Mughal emperors used to dominate the Indian subcontinent. It is very well known that Mughals used to throw very rich feasts; they prepared intricate rice preparations and used many varieties of spices. These Mughal court cuisines infused into traditional Kashmiri food, creating a modern day dish like the Kashmiri Pulao over time.

Kashmir with its beautiful landscapes and colorful cultures, developed the passage of time into a special food identity. The aromatic spices of the place include saffron, cinnamon, cloves, cardamom, and dry fruits such as raisins, apricots, and almonds. This flavour combination along with great importance put on the presentation of the cuisines finally ended up with this dish called Kashmiri Pulao.

Although Kashmiri Pulao is essentially a vegetarian dish, the cuisine of the region provides a lot of dishes of meat. Kashmiri Pulao, however, is a traditionally meatless dish and, therefore, appropriate for vegetarians and vegans when adapted.

Ingredients for Kashmiri Pulao Recipe

The beauty of Kashmiri Pulao lies in the fact that it only requires a few main ingredients to achieve the rich aromatic flavor this dish produces. Below is the list of what you will need to prepare this dish:

Basmati Rice: Basmati rice of really good quality mainly forms the raw material for ideal Kashmiri Pulao. The long-fragmented fragrance-filled basmati rice shall be cooked fine and make a light fluffy cake.
Ghee: In the preparation process of Kashmiri Pulao, ghee will be another element since it locally happens to be clarified butter and is used significantly in the overall process. Besides the richness acquired from ghee, it ensures the depth flavor.
Whole spices: To have the individual fragrance and flavor, many whole spices are needed and these include bay leaves, cinnamon, cloves, green cardamom, black cardamom, and cumin seeds.
Saffron: Saffron is one signature ingredient of the Kashmiri dishes, and they give pulao its golden hue and delicate flavor of flowers. Soaking strands of saffron in lukewarm water or milk assists in the dissolving of flavors and color into the food.
Fruits and Nuts: Dry fruits like raisins, apricots, cashews, along with nuts such as almonds and pistachios are also used to give texture and sweetness along with wonderful visuals to pulao.
Onion: onion in this preparation needs caramelisation in ghee, perhaps it will richen the flavor, and the dish will have beautiful golden yellow.
Add any favourite vegetables which are crunchy and have a sweet flavour- carrots, green peas, kidney beans. Such vegetables may be used in the preparation of the pulao.
Rose Water (Optional). A few drops of rose water may enhance its fragrance and gives an authentic or aromatic note to the dish.
Salt and Sugar: A pinch of salt and a subtle sprinkling of sugar sets off the pulao and allows the sweetness to emerge in the dried fruits and spices.

Kashmiri Pulao Recipe: Instructions Step by Step

Having discussed the ingredients, it is now time to look at how Kashmiri Pulao can be prepared from scratch.

Step 1: Rice Preparation

1. Rinse the Rice: Rinse 1 cup of basmati rice in a fine mesh sieve under cold running water, removing excess starch. This is to prevent rice from becoming sticky. After washing, soak rice in water for about 30 minutes.
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2. Drain the Rice**: Drain the water after soaking the rice and leave it aside.

Preparing Spices and Flavor Base

1. To the pan/ utensil : heat 2 tbsps ghee -** Heat large Pan or pan to medium and add to that 2 tablespoon of Ghee. Kashmiri Pulao Ghee will provide the key to the majority flavor and the rich taste from its main component in the food dish.
Let the heated ghee remain with the mixture by adding a blend of following spices in pan;
1 Bay leaf
2-3 green cardamoms
1-inch stick Cinnamon
1 black cardamom pod (optional, but it gives a smoky flavor)
1 teaspoon cumin seeds

Let the spices sizzle for one minute as the aroma emanates from them.

3. Caramelize the Onions: Place one medium onion, sliced very fine, in the pan and sauté it in ghee until brown. This is important because caramelized onions add flavor and color to the dish.

Step 3: PulaoCooking

1. Add Vegetables Put 1/2 cup of mixed vegetables, carrots, peas, and beans into the pan. Stir-fry for 3-4 minutes or until they start to soften yet retain some crunch.

2. Rice Add the drained rice to the pan and sauté it gently in the ghee and spices for 2-3 minutes. This allows the rice to absorb the flavor of the spices and gives a beautiful aromatic base.

3. Water: Pour 2 cups of water into it and boil.
Once it reaches a boil, reduce the flame to low level and close with a tight cover.

4. Prepare the rice: Heat it on simmer for 10-12 minutes or until all water is absorbed and the rice is tender, you can test it using a fork for fluffiness.

Step 4: Finishing Touches

1. Saffron and Rose Water: Tie a few strands of saffron in a small piece of cloth and dip it in 2 tbsp of warm milk or water. Now, you can add this water to the cooked rice. Add some drops of rose water also at this step for aroma.
2. Dry Fruit and Nut Roast In another pan, heat 1 tablespoon of ghee and roast all the following dry fruits and nuts until golden brown
10-12 cashews
10-12 almonds, either slivered or chopped
1/4 cup raisins
1/4 cup chopped dried apricots (optional)

Add the fried nuts and dry fruits to cooked rice. Mix it lightly so that the rice gains texture with its sweetness because of the dried fruits.

Step 5 Serve the Kashmiri Pulao

Let it all mingle and set apart covered for sometime, for it to release good flavors to set. Once out of oven garnish the hot pulao by adding additional crispy fried nuts/dry fruits which is quite sumptuous enough with yoghurts/ raitas/side dal with this combination.
Tips to Cook Good Kashmiri Pulao

– Variations of Addition of Sugar  : The dishes have mild sugar in it by default. Added to taste it, if they wish. So the sugar again is not that crucial for such who prefer that their pulao to be quite savoury.
– Quality Rice of Good: When better pulao has to come then basmati rice use would be an option.
Use any vegetables you want in the pulao. But chop them small so that they cook evenly.
Ghee is Must: Ghee is what makes the dish. If you are looking for a vegan version, you can use vegetable oil as a substitute for ghee. The taste would be different.
Conclusion

It’s quite a good example of how straightforward ingredients may, when brought together, be cooked into an intense and mouthful dish. The rich sweetness along with the fragrance of saffron-infused rice comes forth from the balance of spices all around the dry fruits; and all this for some occasion, not just some daily comfort. Following this recipe will bring bright flavors of Kashmir into your kitchen and share this royal delicacy among your family and friends.

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