Kashmiri Pulao

A fruity and sweet tinge to our normal pulao – with aroma of saffron, green cardamom in ghee! Mouthwatering, no?



I made this last week and served it with Hyderabadi Mixed Vegetable..

Ingredients:

2 cups basmati rice
½ cup milk
Saffron – ¼ tsp, soaked in 1 tsp of warm milk
2 tsp sugar
Salt – a pinch to balance the taste
Green cardamom powder – 1 tsp
Bay leaf - 1
Ghee – 3 tablespoon
1 cup chopped fruits – apple, pineapple, pomegranate seeds
Broken cashew nuts (fried in ghee) and raisins – a handful.
Tutti Fruti – a handful
If needed you can add some pistachos, almonds, and finely pitted dates.

Method:

Wash and soak rice for 10 minutes.
Cook it with equal amount of water – 2 cups of water – with one whistle. Add a little ghee while cooking the rice. Each grain should be cooked but separate. Cool it.
Heat Ghee in a pan, in low heat, add bayleaf, chopped fruits, fried cashew nuts, raisins and tutti fruit.
Mix the saffron and milk to the rice. Gently mix in with the fruits, add a pinch of salt and 2 tsp of sugar. Finally add the green cardamom powder.
If you need some spice, you can slit a green chilli and add to the rice.