Kashmiri Pulao {Nutty, Fruity, and Fragrant}

Name: Kashmiri Pulao {Nutty, Fruity, and Fragrant}
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 serving
Ingredients: 3 tablespoons ghee; 1 cup long-grain basmati rice; 2 cups hot water; 1 teaspoon kosher salt; ½ teaspoon ginger powder; ½ teaspoon shah jeera; ½ teaspoon fennel seeds; 3 green cardamoms; 1 black cardamom; 3 cloves; 2- inch cinnamon stick; 1 bay leaf; 1 pinch saffron; 1 tablespoon warm milk; 15 almonds; 15 cashews; 20 pistachios; 20 raisins; 10 dried cranberries; 1 small red onion; 1 teaspoon rose water; 1 Small apple; ¼ cup pomegranate seeds; 1 tablespoon rose petals

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Calories
396 kcal
Course
Dinner
Cuisine
Indian

Kashmiri Pulao {Nutty, Fruity, and Fragrant}

Jeffrey Bond

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Kashmiri Pulao is a flavorful, aromatic rice dish made with Basmati rice, saffron, spices, nuts, and dried fruits. Perfect for adding a touch of elegance and richness to any meal!

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Ingredients

Main Ingredients:

3 tablespoons ghee
1 cup long-grain basmati rice
2 cups hot water
1 teaspoon kosher salt
½ teaspoon ginger powder optional

Whole Spices:

½ teaspoon shah jeera
½ teaspoon fennel seeds
3 green cardamoms
1 black cardamom optional
3 cloves
2- inch cinnamon stick
1 bay leaf

Garnish:

1 pinch saffron
1 tablespoon warm milk
15 almonds
15 cashews
20 pistachios
20 raisins
10 dried cranberries
1 small red onion thinly sliced

Optional Garnish:

1 teaspoon rose water optional
1 Small apple peeled and diced
¼ cup pomegranate seeds
1 tablespoon rose petals

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Instructions

Soak the saffron in warm milk and set aside.
Rinse the rice 2-3 times until the water runs clear. Soak in water for 20 minutes then drain, and set aside.
Heat ghee in a pan. Fry the almonds, cashews, and pistachios on medium heat for 2-3 minutes until golden. Remove with a slotted spoon, leaving the ghee in the pan.
Add the raisins and fry for a minute until they plump up. Remove and set aside.
Add a tablespoon of oil to the pan, then fry the sliced onions on medium-high heat for 6-8 minutes until golden brown. Set aside.
Wipe the pan clean and add 1 tablespoon of ghee. Add the whole spices and sauté for 30 seconds until aromatic.
Add the rinsed rice and gently stir to coat the rice with the spices.
Pour in hot water, add salt, ginger powder, and saffron milk, and mix well. Bring to a rolling boil on medium-high heat, then reduce the heat, cover, and cook for 10 minutes on low. Turn off the heat and let it sit for 10 more minutes before opening the lid. Add rose water if using and gently fluff the rice with a fork.
Top the rice with fried onions, nuts, and raisins.
Garnish with diced apple, pomegranate seeds, and rose petals.

Nutrition Information

Show Details

Calories 396kcal (20%) Carbohydrates 52g (17%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 29mg (10%) Sodium 590mg (25%) Potassium 299mg (9%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 34IU (1%) Vitamin C 4mg (4%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 396 kcal

% Daily Value*

Calories	396kcal	20%
Carbohydrates	52g	17%
Protein	7g	14%
Fat	19g	29%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Cholesterol	29mg	10%
Sodium	590mg	25%
Potassium	299mg	6%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	34IU	1%
Vitamin C	4mg	4%
Calcium	63mg	6%
Iron	2mg	11%