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.
Hearty Kashmiri kidney beans and tender turnips simmered in a fragrant, fennel-spiced gravy. This rustic and comforting dish brings a unique flavor from the mountains of Kashmir, perfect with steamed rice.
Aromatic Kashmiri Pulao with protein-packed, fiber-rich Rajma Gogji – a truly soul-satisfying dinner!
This kashmiri dish is perfect for dinner. With 1005.2 calories and 27.36g of protein per serving, it's a muscle-gain option 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
316cal
14gprotein
42gcarbs
12gfat
Ingredients
1 cup Red Kidney Beans (Soaked overnight and drained)
250 g Turnips (Peeled and cut into 1-inch cubes)
3 tbsp Mustard Oil
1 large Onion (Finely chopped)
2 medium Tomatoes (Pureed)
1 tbsp Ginger-Garlic Paste
1 tsp Cumin Seeds
0.25 tsp Asafoetida
1.5 tsp Fennel Powder (Also known as Saunf powder)
1 tsp Dry Ginger Powder (Also known as Sonth)
1.5 tsp Kashmiri Red Chilli Powder (Adjust to taste for color and mild heat)
0.5 tsp Turmeric Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Divided, or to taste)
3.5 cup Water (3 cups for pressure cooking and about 0.5 cup for gravy adjustment)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Kidney Beans
Rinse the soaked kidney beans thoroughly. Drain the soaking water.
In a pressure cooker, combine the beans, 3 cups of fresh water, and 0.5 tsp of salt.
Secure the lid and pressure cook on high heat for 1 whistle. Then, reduce the heat to low and cook for 20-25 minutes, or until the beans are tender and easily mashable.
Allow the pressure to release naturally. Set aside, do not discard the cooking liquid.
2
Sauté the Turnips
While the beans are cooking, heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent taste.
Carefully add the cubed turnips to the hot oil. Sauté for 6-8 minutes, stirring occasionally, until they are light golden brown on all sides.
Using a slotted spoon, remove the turnips from the pan and set them aside.
3
Prepare the Masala Base
In the same pan, add the remaining 1 tbsp of mustard oil if needed. Heat it over medium flame.
Add the cumin seeds and let them splutter for about 30 seconds.
Add the asafoetida, followed immediately by the finely chopped onion.
Sauté the onions for 8-10 minutes, stirring frequently, until they are deeply golden brown.
4
Cook the Spices and Tomatoes
Add the ginger-garlic paste and sauté for 1 minute until fragrant.
Pour in the tomato puree. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil separating at the edges.
Add all the dry spice powders: Kashmiri red chilli, fennel powder, dry ginger powder, and turmeric powder. Stir well and cook for 1 more minute until the spices are aromatic.
5
Combine and Simmer
Add the cooked kidney beans along with their cooking liquid to the pan. Add the sautéed turnips and the remaining 1 tsp of salt.
Stir everything together gently. If the gravy seems too thick, add up to 0.5 cup of hot water to achieve your desired consistency.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. This step is crucial for the flavors to meld beautifully.
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and give it a final stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with steamed rice or roti.
