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Kashmiri Pulav

- submitted by Dahlia on 02-04-2009

Basmati Rice - 2 cups
Chopped mixed fruits (canned or fresh or dried) - 1 cup (like apples, raisins, apricots, peaches, pineapple, kiwi, dried cranberries, candied cherries etc) 
Mixed nuts - 1/2 cup ( Almonds, pecan, walnut, cashews etc.)
Saffron strands - 1/4 tsp (for garnish) + 1/4 tsp (for cooking with rice)
Whole Garam Masala - 1 bay leaf, 1 cinnamon stick, 3 cardomon, 3 cloves
Cream - 2 tblsp
Milk - 1/2 cup
Water - 2 cups
Sugar - 1 tblsp
Cumin seeds - 1/2 tsp
Ghee/ Butter - 2 tblsp
Rose water - 1 tsp
Salt - as needed
For garnish you can use
Edible Rose Petals 
Fresh fruits (chopped)
Fried Onions
1. Wash and soak the rice for atleast 10 minutes. Drain it and keep aside. 
2. Heat Ghee/ butter in a pan. Add cumin seeds and whole garam masala (cinnamon, bay leaf, cardamon, cloves).
3. Add the sugar to this and fry for a minute followed by the nuts.
4. Add the cream, milk, saffron and water to this and bring it to a boil. 
5. In the mean time, fry the rice in little ghee/butter. This step is important as it makes the rice nutty and keeps each grain seperate after it gets cooked.
6. Add this fried rice to the boiling milk water mixture along with required salt.
7. After it comes to a boil, reduce the flame to low, cover with a tight lid and let it cook for 20-25 minutes.
(If using a pressure cooker, just 1 whistle would do)
8. Transfer the rice gently to a large mixing bowl.
9. Add the fruits, remaining saffron strands and rose water to it. Gently mix with a fork. 
10. Cover with a aluminium foil or a tight lid and let it rest for 5-10 to let all the flavors to blend.
11. Garnish with edible rose petals, more fruits, nuts, cilantro, fried onions and serve hot with raita.

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Comments (10)

Person ajay kaishi   (February 25, 2016)
Like it kashmiri pulao
Person Dahlia (S.I.R. Author)   (February 28, 2016)
Thank you.
Person rachna   (July 6, 2014)
Its very nice recipe. my family liked it very much. specially thanks for the tip of fry the rice before cooking. It is the best recipe of kashmiri pulao available on net.
Person Dahlia (S.I.R. Author)   (July 7, 2014)
Thank you so much...
Person ashita   (June 11, 2014)
nice i also will use clay pots....thnks
Person Dahlia (S.I.R. Author)   (June 12, 2014)
Person Mechef145   (June 11, 2014)
Yummy! I loved the flavor and have some saved for tomorrow as well. I used my non-toxic natural pure clay pot (I got from Miriam’s earthen cookware as gift) to cook this recipe and the flavor was unbelievably good and also all the nutrients stay in the food when cooked in these clay pots. It cooks the food with far infrared heat emitting from its letting seasoning penetrate deeper and blends all the flavor together and make the dish more delicious. 
Person Dahlia (S.I.R. Author)   (June 11, 2014)
Wow. Nice to hear that. Even I have a few clay pots. In India clay pots are used to naturally keep beverages cool. It is also said to impart extra flavor to curries cooked in it.
Person smrithi   (April 16, 2014)
It came out well :) but I added ginger garlic paste and skipped rose water and cilantro. yet it tasted great.
Person Dahlia (S.I.R. Author)   (April 17, 2014)
oh good. Thanks for sharing your feedback.

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