Name: Kashmiri Pulao with Nuts and Dried Fruit
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Long-grain Basmati rice; 3 tbsp Ghee; 1 pinch Saffron strands; 0.25 cup Warm milk; 4 whole Green cardamom pods; 1 inch Cinnamon stick; 3 whole Cloves; 1 whole Bay leaf; 0.5 tsp Ginger powder; 0.5 tsp Fennel powder; 0.25 cup Cashews and Almonds, slivered; 0.25 cup Raisins and dried apricots, chopped; 2 tbsp Fresh pomegranate seeds; 1 tsp Salt

"Experience the royal flavors of the Himalayas with this stunning Kashmiri Pulao, where long-grain basmati rice is infused with aromatic saffron and whole spices. Garnished with a medley of golden-fried nuts, succulent raisins, and fresh pomegranate seeds, it offers a sophisticated balance of textures and flavors."

1 Ingredients

Qty	Item
1.5 cups 300 g	Long-grain Basmati rice
3 tbsp 45 ml	Ghee
1 pinch 0.1 g	Saffron strands
0.25 cup 60 ml	Warm milk
4 whole 4 pcs	Green cardamom pods
1 inch 2.5 cm	Cinnamon stick
3 whole 3 pcs	Cloves
1 whole 1 pc	Bay leaf
0.5 tsp 1 g	Ginger powder
0.5 tsp 1 g	Fennel powder
0.25 cup 40 g	Cashews and Almonds, slivered
0.25 cup 40 g	Raisins and dried apricots, chopped
2 tbsp 30 g	Fresh pomegranate seeds
1 tsp 6 g	Salt

2 Instructions

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain thoroughly.

Soak the saffron strands in warm milk and set aside to infuse for at least 15 minutes.

Heat 1 tablespoon of ghee in a large pot over medium heat. Fry the cashews, almonds, raisins, and apricots until the nuts are golden and raisins plump. Remove and set aside.

In the same pot, add the remaining ghee. Add the cardamom, cinnamon, cloves, and bay leaf. Sauté for 1 minute until fragrant.

Add the drained rice and sauté gently for 2 minutes to coat the grains in ghee without breaking them.

Stir in the ginger powder, fennel powder, salt, saffron milk, and 2.5 cups of water. Bring to a boil.

Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes until the water is absorbed and rice is tender.

Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then fold in half of the fried nuts and fruits. Garnish with the remaining nuts and fresh pomegranate seeds before serving.

·
Always use high-quality, aged basmati rice for the longest grains and best aroma.
·
Do not stir the rice too much while cooking, as this will break the long grains.
·
For an even richer flavor, you can use a mix of water and vegetable stock to cook the rice.
·
The pomegranate seeds should only be added at the very end to maintain their crunch and bright color.

? Frequently Asked Questions

Can I make this vegan?

Yes, simply substitute the ghee with coconut oil or a neutral vegetable oil, and use a splash of warm water or plant-based milk for the saffron infusion.

What should I serve with Kashmiri Pulao?

It pairs beautifully with a spicy Rogan Josh, a creamy Paneer Butter Masala, or a simple cucumber raita to balance the flavors.

Is Kashmiri Pulao spicy?

No, it is known for being mild and aromatic rather than heat-heavy, focusing on sweet and fragrant spice notes.

Can I add fresh fruits besides pomegranate?

Yes, thinly sliced apples or grapes are traditional additions that add a lovely freshness to the dish.

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