Kashmiri Pulao

Kashmiri pulao is a colurful rice dish with added saffron and creamy fresh milk. I wanted to try this pulao for a longgggg time. Inviting,aromatic mild and sweet rice which is popular in Northern Indian state of  Kashmir. This rice dish made rich with loaded dry nuts,fresh or dried fruits. A fancy mouthwatering dish can be prepared with lots of variations.

I made Kashmiri pulao for a Sunday lunch and the kids loved the fruits and nuts in the dish. I was particularly fond of the caramelized onion which compliments the rich and nutty flavor of the dish. The fresh pomegrante seeds add flavor and crunchy texture to this beautiful rice dish.

Ingredients

1 cup basmathi rice
1 large red onion'
1/2 cup full cream milk
1 tbsp ghee/clarified butter
1 tbsp oil
10-12 cashew nuts
10-12 almonds
6-8 saffron strands (soaked in 3 tbsp lukewarm milk)
3/4 cup pomegranate seeds
1/4 tsp granulated white sugar
1 cup water
Salt to taste


To Temper

1 clove
1 bay leaf
1/2 inch cinnamon stick
1 cardamom
1 tbsp ghee
3 black peppercorns


Methods

Wash and soak rice for 30 minutes.

In a frying pan over a medium heat, heat 1 tbsp ghee and fry the almonds and cashews till golden. Remove from heat and keep aside

Add oil in the same pan and fry the onion and sugar. Fry till the onion caramelized. Keep aside.

In the same pan, add the remaining 1 tbsp ghee and  saute the clove,cinnamon stick,cardamom and peppercorns. Add milk and water. Bring it to boil and add the rice. Cook for 2 minutes. Switch off the heat.

Transfer the rice mixture into a rice cooker, add water as required to cook the rice. Add the milk soaked saffron and salt. Stir to combined

Cook the rice till done.

Transfer to a serving plate and garnish with pomegranate seeds,caramelized onion and fried nuts

Serve with chicken or mutton gravy and a simple onion raita