Kashmiri Pulao
Kashmiri Pulao is a fluffy rice dish packed with fruit and nuts. It's a sweet, savory side that stands out on any dinner table.
Ingredients
- 2 cups Basmati rice
- 4 cups water
- 4 tablespoons ghee or unsalted butter
- 1 large onion, thinly sliced
- 2 bay leaves
- 2 green cardamom pods, bruised
- 2 cloves
- 1 inch cinnamon stick
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon black pepper powder
- 0.25 teaspoon ginger powder
- 0.25 teaspoon fennel powder
- 0.5 cup dried cranberries
- 0.5 cup golden raisins
- 0.5 cup slivered almonds
- 0.5 cup cashew halves
- 0.5 cup pineapple chunks, canned or fresh
- 0.5 cup apple, diced (e.g., Honeycrisp or Fuji)
- 0.5 cup pomegranate seeds
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon saffron strands, soaked in 2 tablespoons warm milk
Instructions
- Wash 2 cups Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in 4 cups of fresh water for 30 minutes. After 30 minutes, drain the water completely and set the rice aside.
- While the rice is soaking, prepare the fresh fruits. Dice 0.5 cup apple and set aside. Remove the seeds from 0.5 cup pomegranate.
- Heat 2 tablespoons ghee or unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add 0.5 cup slivered almonds and 0.5 cup cashew halves. Roast the nuts until they turn golden brown, stirring continuously. Remove the roasted nuts from the pot and set aside on a plate.
- In the same pot, add the remaining 2 tablespoons ghee or unsalted butter. Add 1 large thinly sliced onion and cook until it turns golden brown, about 8-10 minutes, stirring frequently. Be careful not to burn them.
- Add 2 bay leaves, 2 bruised green cardamom pods, 2 cloves, 1 inch cinnamon stick, and 0.5 teaspoon cumin seeds to the pot. Sauté for 30 seconds until the spices become fragrant.
- Add the drained Basmati rice to the pot and gently mix it with the spices and onions for 1-2 minutes. Be careful not to break the rice grains.
- Pour in 4 cups water. Add 0.5 teaspoon salt, 0.25 teaspoon black pepper powder, 0.25 teaspoon ginger powder, and 0.25 teaspoon fennel powder. Stir gently to combine.
- Bring the water to a boil, then reduce the heat to low, cover the pot tightly with a lid, and let the rice cook for 15-18 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time.
- Once the rice is cooked, turn off the heat and let it rest, covered, for another 10 minutes. This allows the steam to distribute evenly and the rice grains to separate.
- Gently fluff the rice with a fork. Add 0.5 cup dried cranberries, 0.5 cup golden raisins, 0.5 cup pineapple chunks, and the roasted 0.5 cup slivered almonds and 0.5 cup cashew halves. Drizzle the saffron strands soaked in 2 tablespoons warm milk evenly over the rice. Gently fold everything into the rice.
- Transfer the Kashmiri Pulao to a serving dish. Garnish with the diced 0.5 cup apple and 0.5 cup pomegranate seeds. Serve warm.