Kashmiri Pulao

Kashmiri Pulao Recipe: A Vegetarian Delight from India

Region / culture: India | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kashmiri Pulao is a fragrant and flavorful rice dish that originates from the beautiful region of Kashmir in India. This dish is known for its rich and creamy texture, as well as its unique blend of spices and fruits that give it a sweet and savory taste.

History

Kashmiri Pulao has a long history dating back to the Mughal era in India. It was originally created as a royal dish and was served to the kings and queens of Kashmir. Over time, the recipe has evolved and become a popular dish in Kashmiri cuisine, enjoyed by people of all backgrounds.

Ingredients

500 g of long grain rice (basmati)
2 cups of milk
0.5 cup of cream, beaten smooth
1 tsp of sugar
salt to taste
0.5 tsp of cumin seeds
3 cloves
1 inch of cinnamon
3 cardamoms
1 bay leaf
2 tbsp of ghee
1 cup of canned chopped mixed fruit, drained
rose water

How to prepare

Wash the rice and soak it for 15-20 minutes.
In a mixing bowl, combine the milk, cream, sugar, and salt.
Drain the soaked rice and set it aside.
Heat ghee in a heavy pan.
Add cumin seeds, cinnamon, bay leaf, cardamoms, and cloves.
Allow the spices to splutter.
Add the rice to the pan and fry it in ghee for 2 minutes.
Pour in the milk and cream mixture.
Add 0.5 cup of water.
Bring the mixture to a boil.
Once it reaches a boil, cover the pan and simmer until the rice is cooked.
Each grain of rice should be cooked, but separate.
Gently mix in the drained fruit.
Sprinkle a few drops of rose water.
Serve hot with a curry or tadka dal.

Variations

Add nuts such as almonds, cashews, or pistachios for added crunch and flavor.
Include dried fruits like raisins, apricots, or dates for a sweeter taste.
Substitute the cream with yogurt for a lighter version of the dish.

Cooking Tips & Tricks

Soaking the rice before cooking helps to ensure that each grain cooks evenly and does not stick together.

- Frying the rice in ghee before adding the liquid helps to enhance the flavor of the dish.

- Be sure to simmer the rice on low heat to prevent it from burning or sticking to the bottom of the pan.

- Adding a few drops of rose water at the end of cooking gives the dish a fragrant and floral aroma.

Serving Suggestions

Kashmiri Pulao can be served with a side of curry, raita, or pickles.

Cooking Techniques

Simmering the rice on low heat ensures that it cooks evenly and does not become mushy.

- Frying the rice in ghee before adding the liquid helps to enhance the flavor of the dish.

Ingredient Substitutions

You can use vegetable oil instead of ghee for a dairy-free version of the dish.

- Use coconut milk instead of cream for a vegan-friendly option.

Make Ahead Tips

Kashmiri Pulao can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish Kashmiri Pulao with fresh herbs like cilantro or mint for a pop of color and freshness.

Pairing Recommendations

Kashmiri Pulao pairs well with dishes like chicken curry, lamb korma, or vegetable biryani.

Storage and Reheating Instructions

Store leftover Kashmiri Pulao in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Kashmiri Pulao contains approximately 300 calories.

Carbohydrates

Each serving of Kashmiri Pulao contains approximately 45 grams of carbohydrates.

Fats

Each serving of Kashmiri Pulao contains approximately 10 grams of fats.

Proteins

Each serving of Kashmiri Pulao contains approximately 5 grams of proteins.

Vitamins and minerals

Kashmiri Pulao is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Kashmiri Pulao contains dairy (milk and cream) and nuts (if added), which may be allergens for some individuals.

Summary

Kashmiri Pulao is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Kashmiri Pulao is a delicious and aromatic rice dish that is perfect for special occasions or everyday meals. With its rich and creamy texture, fragrant spices, and sweet and savory flavors, this dish is sure to impress your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter day and my dear friend Maryam invited me over for lunch. As soon as I walked into her kitchen, the aroma of spices filled the air and I knew I was in for a treat.

Maryam was from Kashmir and she had learned the art of cooking from her mother and grandmother. She took great pride in her culinary skills and was always eager to share her recipes with me. That day, she was making Kashmiri Pulao, a dish that originated in the beautiful valley of Kashmir.

I watched in awe as Maryam expertly chopped onions, garlic, and ginger. She then added a mixture of whole spices - cloves, cardamom, cinnamon, and bay leaves - to a hot pan and let them sizzle until fragrant. The kitchen was filled with the most amazing aroma, a blend of warm spices that made my mouth water.

Next, Maryam added basmati rice to the pan and toasted it until it was lightly golden. She then poured in water and brought it to a boil before reducing the heat and covering the pan with a lid. As the rice cooked, she prepared the rest of the ingredients - tender chunks of lamb, sweet raisins, and crunchy almonds.

Once the rice was cooked, Maryam fluffed it with a fork and added the lamb, raisins, and almonds to the pan. She gently mixed everything together, being careful not to break the delicate grains of rice. The final touch was a sprinkle of saffron-infused water, which gave the pulao its signature golden color and floral aroma.

As we sat down to eat, I took my first bite of Kashmiri Pulao and was transported to a land of lush green valleys and snow-capped mountains. The flavors were bold and complex, a perfect balance of sweet, savory, and aromatic spices. I knew that I had to learn how to make this dish for myself.

Over the years, I have made Kashmiri Pulao many times, each time tweaking the recipe to suit my own tastes. I have added my own twist by using chicken instead of lamb, or by adding a handful of dried cranberries for a tart burst of flavor. But no matter how I choose to make it, the essence of Kashmiri Pulao remains the same - a celebration of the rich culinary heritage of Kashmir.

I have shared this recipe with friends and family, passing on the tradition that Maryam imparted to me. Each time I make Kashmiri Pulao, I am reminded of that cold winter day in Maryam's kitchen, and the warmth and hospitality that she showed me. Cooking has a way of bringing people together, of creating bonds that transcend language and culture. And for that, I am forever grateful.