A fragrant Kashmiri delicacy where fluffy basmati rice is cooked with aromatic whole spices, nuts, and fruits. Its mild sweetness and rich texture make it a festive and special meal, perfect for any celebration.
Aromatic Kashmiri Veg Pulao – a fiber-rich, soul-satisfying meal that's quick to make!
This kashmiri dish is perfect for lunch. With 502.64 calories and 9.89g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
4 whole Cloves
1.5 cup Mixed Vegetables (diced (e.g., carrots, peas, beans, cauliflower))
1 tsp Fennel Powder
0.5 tsp Dry Ginger Powder
1 pinch Saffron Strands (about 10-12 strands)
2 tbsp Milk (warm)
1 tsp Sugar
1.25 tsp Salt (or to taste)
3 cup Water
0.5 medium Apple (diced, for garnish)
0.25 cup Pomegranate Arils (for garnish)
Instructions
1
Prepare Rice and Saffron
Gently rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes.
In a small bowl, combine the warm milk and saffron strands. Set aside to allow the saffron to bloom and release its color and aroma.
2
Fry Nuts, Raisins, and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn light golden. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins and fry for about 30 seconds until they plump up. Remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 8-10 minutes, stirring occasionally, until they are deep golden brown and crisp. Remove half of the fried onions for garnish and keep the rest in the pot.
3
Sauté Spices and Vegetables
To the pot with the remaining onions and ghee, add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves.
Sauté for 30-40 seconds until the spices become fragrant.
Add the mixed vegetables and sauté for 2-3 minutes until they are slightly tender-crisp.
4
Cook the Pulao
Drain the soaked rice completely and add it to the pot. Gently stir for 1 minute to coat the grains with ghee, being careful not to break them.
Pour in 3 cups of water. Add the salt, sugar, fennel powder, and dry ginger powder. Stir gently once to combine everything.
Increase the heat to high and bring the water to a rolling boil.
5
Simmer and Steam
Once the water is boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid.
Let the pulao cook undisturbed for 15-18 minutes, or until all the water is absorbed and the rice is cooked through.
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 become fluffy.
6
Garnish and Serve
Open the lid and drizzle the saffron-infused milk over the rice.
Gently fluff the rice with a fork to separate the grains. Mix in half of the fried nuts and raisins.
Transfer the pulao to a serving dish. Garnish with the remaining fried nuts, raisins, reserved fried onions, diced apple, and pomegranate arils.
Serve hot, either on its own or with a side of plain yogurt or a simple raita.
