A fragrant and mildly sweet rice dish from the Kashmir Valley. Long-grain basmati rice is cooked with whole spices, saffron, and milk, then lavishly garnished with fried nuts, dried fruits, and fresh pomegranate for a truly royal and festive meal.
A classic Kashmiri curry featuring soft, fried paneer simmered in a fragrant, milk-based gravy. Flavored with fennel and ginger, this dish is a beautifully mild and aromatic experience, perfect with steamed rice.
Aromatic Kashmiri Pulao with creamy, melt-in-mouth Chaman Qaliya. An energy-giving, soul-satisfying combo!
This kashmiri dish is perfect for lunch. With 1136.24 calories and 31.98g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
(Caraway seeds)
3 cup Water
0.75 cup Whole Milk
1 pinch Saffron (About 20-25 strands)
3 tbsp Warm Milk (For soaking saffron)
1.5 tbsp Sugar (Adjust to taste)
1.25 tsp Salt (Adjust to taste)
1.5 tsp Fennel Powder (Saunf powder)
0.75 tsp Ginger Powder (Sonth)
0.33 cup Pomegranate Arils (For garnish)
1 tsp Rose Water (Optional)
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes.
In a small bowl, combine the saffron strands with 3 tablespoons of warm milk. Set aside to infuse.
2
Fry Nuts and Raisins
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashew nuts and almonds. Sauté for 2-3 minutes until they turn a light golden brown.
Add the raisins and continue to sauté for another 30-45 seconds until they plump up. Immediately remove the nuts and raisins with a slotted spoon and set aside.
3
Temper Whole Spices
In the same pot with the remaining ghee, add the bay leaf, cinnamon stick, green cardamoms, cloves, and shahi jeera.
Sauté for about 45 seconds over medium heat until the spices become fragrant and the shahi jeera starts to sizzle.
4
Sauté Rice and Add Liquids
Drain the soaked rice completely and add it to the pot. Gently stir and sauté the rice with the spices for 1-2 minutes, being careful not to break the delicate grains.
Pour in 3 cups of water and 0.75 cup of milk. Add the salt, sugar, fennel powder, and ginger powder. Stir gently to combine.
Increase the heat to high and bring the mixture to a vigorous boil.
5
Cook the Pulao (Dum Method)
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid. Let it cook undisturbed for 15-18 minutes, or until all the liquid has been absorbed.
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
6
Garnish and Serve
Open the lid and gently fluff the cooked rice with a fork.
Drizzle the saffron-infused milk and optional rose water over the rice.
Add the fried nuts, raisins, and fresh pomegranate arils.
Gently mix everything together. Serve the Kashmiri Pulao hot.
4
Serving size: 1 cup
447cal
18gprotein
10gcarbs
36gfat
Ingredients
300 g paneer (cut into 1-inch cubes)
4 tbsp ghee (or vegetable oil)
2 cup milk (full-fat, well whisked)
1 cup water
1.5 tsp fennel powder (saunf powder)
1 tsp dry ginger powder (sonth)
0.5 tsp turmeric powder
0.25 tsp hing
4 pcs green cardamoms (lightly crushed)
1 pcs black cardamom (lightly crushed)
4 pcs cloves
1 inch cinnamon stick
1 tsp salt
0.5 tsp sugar (optional, to balance flavors)
1 tsp dried mint leaves (crushed, for garnish)
Instructions
1
Prepare the Paneer
Heat 3 tablespoons of ghee in a pan or kadai over medium heat.
Add the paneer cubes and shallow-fry them until they turn a light golden brown on all sides, about 4-5 minutes.
Remove the fried paneer with a slotted spoon and place them in a bowl of warm water. Let them soak for 10 minutes to ensure they stay soft.
After 10 minutes, drain the water completely and set the paneer aside.
2
Make the Aromatic Base
In the same pan, add the remaining 1 tablespoon of ghee. If there isn't enough, add a little more.
Add the whole spices: green cardamoms, black cardamom, cloves, and cinnamon stick.
Sauté for about 30-40 seconds until they become fragrant.
3
Create the Gravy
Lower the heat and add the powdered spices: hing, turmeric powder, fennel powder, and dry ginger powder. Stir for just 10-15 seconds to prevent them from burning.
Immediately start pouring the whisked milk into the pan in a slow, steady stream. Stir continuously and vigorously with a whisk or spoon to prevent the milk from curdling.
