Kashmiri Pulao
Kashmiri pulao is a rice dish studded with dates, raisins and three kinds of nuts, and it shows how far Kashmir's food reaches. The region sits on the old overland trade routes between India and Central Asia, which is why its cooking leans on dried fruit and nuts. Saffron milk colours the basmati, and whole spices perfume the ghee. Fold gently so the grains stay long and unbroken.
Instructions
Melt the ghee or butter in a large, wide pan or wok. Add the cloves, cardamom pods and cinnamon tree leaf (or bay leaves) and let them sizzle briefly in the fat.
Add the thinly sliced onion and fry it until it just starts to turn brown.
Stir in the ginger-garlic paste and the split green chillies and fry for about 1 minute. Then add the dates, raisins, cashews, pistachios and almonds, and season with salt to taste.
Turn the heat down to low. Soak the saffron strands in the milk, stirring until the milk turns orange.
Tip the cooked rice into the pan and sprinkle the saffron milk over the top. Fold the rice gently so the grains stay whole and do not mash, until the saffron colour, spices, fruit and nuts are spread evenly and the rice is heated through.
Add a little more ghee if you like a richer pulao. Serve with a gravy such as a basic tomato gravy, or try adding paneer fried in ghee.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
