11 October, 2017
Kashmiri Pulao |
ಕಾಶ್ಮೀರಿ ಪುಲಾವ್ |
Very gladly sharing the recipe of Kashmiri pulao…. one of my most favourite dish ! It was there in my to do list since long time and tried it out in my own way…and it’s a big hit immediately.
I have already made this yummy and aromatic Kashmiri Pulao repeatedly for many times though sharing it here now. The simple yellow dal goes very well with this Pulao.
Generally in restaurants they use canned fruits to make this Pulav, somehow I don’t like that particular way as canned fruits contains both artificial colour and high sugar content, so changed the pattern accordingly and used more fresh fruits.
Kashmir is known for walnuts and always I wanted to use it in this pulao, so that is one more twist in this recipe. You can change it up in many ways by simply varying with the vegetables/fruits/nuts you would like to use.
Ingredients : measuring cup used – 250 ml
- Basmati rice – 1 cup
- Water – 2 cups
- Saffron strands – 1/4 tsp
- Salt to taste
For tempering :
- Ghee – 1 tsp + 1/2 tsp
- Black pepper powder – 1/2 tsp
- Cloves – 4 nos.,
- Star anise – 1 big
- Cinnamon sticks – 2 or 3
Nuts :
- Almonds – 10 to 12
- Cashew nuts – 10 to 12
- Raisins – 1 tbsp
- Walnuts – 4 big
Vegetables :
- Capsicum – 1/3 cup (cut into long)
- French beans – 1/3 cup (cut into long)
- Carrot – 1/3 cup (cut into long)
- Broccoli florets – 1/2 cup
Chopped fresh fruits :
- Pineapple – 1/4 cup
- Orange – 1/4 cup
- Pomegranate seeds – 1/4 cup
- Cherry – 1 to 2 tbsp
Preparations :
- Soak saffron strands in 1 tbsp warm water
- Chop cashew nuts, almonds and walnuts
- Heat 2 cups of water, when boil.. add in 1 cup of rinsed basmati rice and cook until done
- After 5 minutes, divide the rice into half, and add in soaked saffron strands along with water to the one portion of rice and mix well and keep the other portion as such
- Cook french beans and carrot in enough water (do not cook soft, but keep it crunchy)
PROCEDURE :
- Heat 1 tsp ghee in a pan, add in cloves, cinnamon and star anise, stir once and add in chopped cashew nuts, almonds, walnuts, raisins and capsicum and saute till capsicum becomes little soft
- Now add in blanched french beans and carrot, mix everything well
- In the same pan make some space in the centre (like shown in the pic below) and add in 1/2 tsp of ghee, let it become hot, then add in black pepper powder and mix everything well by adding required amount of salt (at this stage add salt required only for vegetables and nuts)
- Now add in both the portions of cooked rice, fruits and required amount of salt (here add salt required for rice & fruits), keep low flame
- Stir well while combining everything on high flame for 1 minute
- Remove from the heat and serve along with yellow dal
Below you can also check many other dish’s recipes posted here on this blog, like –
- Dried Peas usli
- Sour mango curry or mavinakayi gojju
- hesaru bele tovve or moong dal
- Cauliflower Pulao
- Spinach green gram khichdi
- huli sihi avalakki
- Onion huli saaru sambar
- Jeera rice
- Carrot lentil Payasa
- Sabudana Khichdi or sabbakki Khichdi
- Walnut chutney
- Kadale kalu usli
And if in case you want to check some recently published posts, like –
- Hunasekayi Arishina Kempu Menasinakayi Tokku|
- Bettada Nellikayi Huli | Indian Gooseberry Sambar |
- Big Functions Style Huli Pudi or Sambar Powder|
- Star Fruit Chutney | Kamarakh Fruit Chutney |
- Avarekalu Saaru | Hyacinth Beans Thin Curry |
By the way you can also find my recipes here as well –
Click to Subscribe –www.youtube.com/@tinditirtha.com-DivyaSuresh
Website – https://tinditirtha.com/
Facebook Page – https://www.facebook.com/tinditirtha?…
Instagram – https://www.instagram.com/tinditirtha…
