Kashmir Pulav is a easy, delicate and delicious recipe which is so easy to make!
Pulav is a rice pilaf where vegetables or meat and spices and cooked along with rice in one pot. There are so many kinds of pulav, the recipe today is native to Kashmir.
What makes fruit and nut rice pilaf so special?
I like this recipe mainly because of the different texture combinations of fruits, vegetables, nuts along with fluffy rice. The list of ingredients may seem to be a lot but, preparation is so simple.
Kashmir Pulav / Fruit and Nut rice pilaf recipe
- Ghee – 2 tbsp *
- Paprika/ Chilli powder – 1/2 tsp
- Sugar – 1 tbsp
- Saffron – 1/2 tsp – packed
- Salt – 1 tsp or to taste
- Cardamom 3
- Bay leaf – 2
- Cinnamon – 2 inch
- Cloves – 5
- Caraway seeds – 1 tsp
- Rice – 1.5 cups
- Sweet Corn – 1/4 cup
- Green Peas – 1/4 cup
- Sweet red pepper – small cubes- 1/4 cup
- Carrot – small cubes – 1/4 cup
- Apple – 1/4 cup
- Pomegranate seeds – 1/4 cup
- Cashew – broken – 1/4 cup
- Almond – broken – 1/4 cup
- Raisins – 1/4 cup
- Water – 3 cups
- First, place a deep pot suitable to cook
entire dish on low heat. - Next, add 1 tbsp ghee and fry cashews, almonds and raisins for 30 seconds- 1 minute.
- After that, remove them and put them aside.
- Later, put rest of the ghee into the pot once again.
- Next put all the spices i.e., Caraway seeds, Bay leaf, Cinnamon, Cardamom, cloves
and saffron and fry them for 30-45 seconds. - Once the spices start sizzling, add veggies and fry them for a minute.
- Next, add the rice and saute them for a minute.
- After that, add salt, paprika
and sugar, mix everything well. - Switch off the stove, add water and let the rice sit in water for 10 minutes.
- After 10 minutes, switch on the stove and put the heat on low – medium.
- Let the rice cook for 15-20 minutes or more until all the water is gone.
- Once all the water is gone, remove the lid and let the rice sit for 5-10 minutes.
- After that fold in chopped fruit and nuts very gently.
- Serve warm and enjoy!
*It is very important to fold in fruits and nuts at after the rice is cooked completely as they can retain their texture very well. ** If you don’t have ghee feel free to use oil/butter/vegan butter. ***Traditionally Himalayan chilli powder is used but any chilli powder which is low-medium spice level works for this dish.
Eat Healthy! Live Happy!
Soumya
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