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Thursday, September 18, 2014

kashmiri-pulao-recipe
When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books. One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch. Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.

So when he came back that day he told - never ever make kashmiri pulao again. It’s terrible! And I knew that because the ginger garlic paste smell never went along good with the other ingredients. Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really. Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good. And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be goodPeace Sign. The best thing I love in this pulao is almondsHee hee

kashmiri-pulao


Kashmiri pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 35 mins    Serves: 2

Ingredients

Basmati rice - 1 cup

cashew nuts - 10

Badam - 15

Raisin - 15

Onion - 1

Saffron - few strands

Milk - 1/2 cup

Pomegranate - 3/4 cup

Salt - as needed

Ghee - 2 tsp

oil - 1 tblsp

Sugar - 1/4 tsp


To temper

Ghee - 1 tblsp

Cinnamon - 1/2 inch piece

Cardamom - 1

Clove - 1

Bay leaf - 1


Method

  1. Wash and soak rice in warm water for 30 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
  2. 1-soak
  3. Ad raisins and fry until it turns fluffy. Keep aside.
  4. 2-fry
  5. In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
  6. 3-caramelize
  7. The onion will be golden in colour and crisp in texture. Keep aside.
  8. 4-ingredients
  9. In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
  10. 5-temper
  11. Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.
  12. 6-cook
  13. Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.
  14. 7-ready

Notes

    •   You can also add cut pineapples, glazed cherries, paneer along with pomegranate. Pineapple tends to change the whole flavor of the dish. So if you like, you can add.
    • Soaking rice is important for easy cooking.
    • I did only with 1/2 cup rice, so did it in kadai itself.
    • I added less saffron, so my rice colour remained unchanged. But be careful while adding saffron, if you add more, then it may over power and spoil the flavor and taste.

I had as such, but you will see some dal in the picture, its just for that, I am not sure with what this goes best. Let me know in comments section if you have any suggestions about the side dishBig Grin.

kashmiri-pilaf


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14 comments:

  1. A spicy paneer curry will be a awesome combo with this kashmiri pulao. I still remember you narrating the story of the Kashmiri pulao. Looks lovely

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  2. Looks so colorful and flavorful...

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  3. No one likes Kashmiri Pulav at my place. Your pics look inviting. :)

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  4. I want to try this out from long time!! recipe saved somewhere :) gud share

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  5. Thanx for the recipe...
    Can we serve some dry fries like paneer gobhi... N raita along wid it???

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  6. Thank you Raks! The last Kashmiri Pulao I tried was in Delhi when we went for entrance exams.. That's 15 yrs ago! Gonna make it for my FIL bday dinner this weekend.

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  7. Colorful pulao..I like the way you have added hearten in the picture..Everyone will love this pulao ;)

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  8. Very Appetizing... I think Spicy Capsicum Masala or Veg Kurma will go well with this pulav.

    Regards,
    Pavithra

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  9. I think microwaved Pepper pappad will go well .To relish the taste of the pulao we can just have a mild side like this is my opinion.

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  10. There's a restaurant in Ranchi called Kaveri, where we used to eat this heavenly combination - Kashmiri Pulao and Reshmi Paneer.

    Reshmi Paneer is melt-in-the-mouth thin strands of paneer in a delicious cashew gravy.

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  11. Thanks for the recipe, it turned out nice.. But I feel a mild bitter taste after adding pineapple n apple.. Is it bcoz I warmed the pulao after adding fruits?

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  12. I prepared it today n thanks for wonderful recipe... It turned so good but the pine apple n apple I added gave mild bitter taste.. Is it bcoz I warmed it after adding fruits?

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    Replies
    1. Oh is it, it wont become bitter coz of fruits. I have cooked pineapple in rasam and kesari, never had it bitter in that.

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  13. This is my favorite food,this Kashmiri pullove I will definatly try this sunday thanks for the recipe .


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