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Kashmiri Pulao

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A Kashmiri rice preparation with spices nuts and cottage cheese.

This recipe is from the book Paneer Book.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Kashmiri Pulao

Main Ingredients

Paneer (cottage cheese), Basmati rice

Cuisine

Kashmiri

Course

Rice

Level Of Cooking

Medium

Ingredients

  • Paneer (cottage cheese) 1/2 inch cubes
    250 grams
  • Basmati rice
    1 1/2 cups
  • Saffron (kesar)
    a few threads
  • Oil
    for deep-frying
  • Onions,sliced
    2 medium
  • Black cardamoms
    3
  • Bay leaves
    2
  • Cloves
    3
  • Cinnamon
    2 one-inch
  • Dry ginger powder (soonth)
    1/2 teaspoon
  • Fennel seeds (saunf)
    1 teaspoon
  • Asafoetida
    1/4 teaspoon
  • Salt
    to taste
  • Ghee
    3 tablespoons
  • Cumin seeds
    1 teaspoon
  • Green cardamoms
    3-4
  • Raisins
    10-12
  • Cashewnuts halved
    8

Method

Step 1


Soak rice in three cups of water for half an hour. Drain. Soak saffron in two teaspoons of water. Heat oil in a kadai and deep-fry the onions till golden and crisp. Drain on absorbent paper.

Step 2


Bring four-and-a-half cups of water, black cardamoms, bay leaves, cloves, cinnamon, dry ginger powder, fennel seeds, asafoetida and salt to a boil. Lower heat and simmer for fifteen to twenty minutes or till reduced to three cups of stock. Remove from heat and strain the stock.

Step 3


Discard the spices. Heat ghee in a deep pan; add cumin seeds and cardamoms. When the cumin seeds change colour, add soaked rice and the stock. Bring to a boil, lower heat, cover and cook till the rice is almost done.

Step 4


Gently stir in the paneer cubes, raisins and cashew nuts. Sprinkle soaked saffron and fried onions over the rice. Cook on dum for another eight to ten minutes. Serve hot.

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