Kashmiri pulao is one of my best recipes and has almost got me appreciations every single time i ve made it! This North Indian delicacy is a fried and softened rice made with fruits and nuts…a main course n a dessert in itself and is loved by many for the same reason. Unlike what most people think (including me few yrs bak!) this is a pretty simple recipe and is easy to make. So lets go directly to the best thing that i can ever provide you with in this blog…Kashmiri Pulao recipe from Swar’s very own kitchen :)!!
Kashmiri Pulao Recipe
Basmati rice – 2 cups
Milk – 2 to 3 cups
Fruits (red apple, green apply, pineapple, grapes) – a handful of each (cut into cubes)
Green chillies – 2 – slit in the middle
Channa masala/garam masala (optional) – 1 tsp
Cardamom/Cinnamon sticks/Cloves/Other masala items – 1 or 2 each
Jeera (Cumin seeds) – 2 tbsp
Sugar – 2 tbsp
Tutty fruity, cashews and raisins – to garnish
Ghee/oil to saute/fry
Salt to taste
Wash and soak rice in water for atleast 15 to 20 mins (keep ‘warm’ in the rice cooker if desired).
Meanwhile, in a thick-bottom pan, add few tsp ghee, the masala ingredients, green chillies and jeera, saute.
Drain the rice and add it to the pan, with more oil or ghee, fry the rice a little.
Now add milk, chenna masala, salt and sugar.
Mix well and ket it cook for few mins.
Add a cup of water (or lesser if milk is more)
Keep in a rice cooker (or close lid and cook it in the pan itself.
Once done, mix in the cut fruits and garnish with ghee-fried cashews and raisins, tutty fruity, etc.
Make sure u use pineapple, it adds the main flavor to the pulao.
Some cook the pulao in orange juice but i think milk works best!