Kashmiri Pulao
This very fancy Kashmiri pulao, or Kashmiri Pallao, is from the Northern Indian state of Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between India and Central Asia, and the cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia.
Source and licence
"Kashmiri Pulao" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kashmiri_Pulao, revision 4522413), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kashmiri_Pulao&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522413
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3 tablespoons ghee or butter
- 5 cloves
- 4 pods green cardamom
- 1 cinnamon tree leaf (or substitute 2 bay leaves)
- 1 small onion, sliced thin
- 1 ½ teaspoons ginger-garlic paste
- 2 green chillies, split lengthwise
- 1 pinch of salt
- 3–4 strands saffron
- 1 tablespoon milk
- ½ kilogram basmati or other long-grained rice, cooked and drained
- 100 grams dried dates, pitted and sliced thin
- 50 grams white raisins
- 50 grams cashew nuts
- 50 grams pistachio nuts
- 50 grams almonds, blanched and diced
Method
- Heat ghee or butter in a large wide pan or wok.
- Add the cloves, cardamom, and cinnamon tree leaf.
- Add the chopped onion, and fry until it just begins to turn brown.
- Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
- Add salt to taste.
- Turn the flame down to low.
- Soak the strands of saffron in milk, mixing until the milk turns orange.
- Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
- Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
- Mix in dried fruits and nuts.
- Add more ghee according to your preference.
- Serve with a gravy such as the basic tomato gravy.