Sunday, 7 January 2018

Kashmiri Pulav


A traditional kashmiri meal is incomplete without this famous pulav made with lots of fruits n dry fruits  .....

Ingredients :

2 cups ....................... long grain rice ( preferably basmati variety )
1 ...............................onion ( remove the skin and slice thinly )
1 ..............................apple ( deseeded and cut into medium sized cubes)
1 / 2 cup ................grapes
1/2 cup..................fresh green peas
1 cup.....................paneer ( cut into cubes)
6/7 .....................dried apricots ( soaked in hot water )
10/12 ................cashewnuts
10/ 12 ................almonds
2 tbsp..................raisins
1 pinch ................saffron ( soak in 1 bowl warm milk )
4 ........................cloves
2 ........................cinnamon pieces
2 /3....................bay leaves
4 / 5 ..................dry red kashmiri chillies
2 / 3 .................green cardamoms
2................... black masala cardamoms
5 / 6 ...............pepper seeds
5 / 6 tbsp.........ghee
4 cups ............hot water
salt




Method :

Wash the rice thoroughly and drain out the water.
Spread the drained rice on a plate and keep aside.
Deseed the soaked apricots and chop into medium pieces.
In a non stick vessel heat ghee and saute the sliced onion till golden brown and crisp.
Remove and keep aside.
Now add all nuts and raisins and fry till golden and keep aside.
Now in the same ghee add all sabut masala and chillies and stir for 2 minutes .
Add cubed apples, grapes and green peas and stir for 5 minutes.
Now add rice and saute for 5 minutes.
Finally add salt and hot water , cover with a lid and let the rice cook on slow flame.
All the water gets absorbed after about 10 / 15 minutes .
Now make holes in rice with a spoon and pour saffron milk and cover the holes again with rice
Put the lid and let the rice cook for five more minutes.
Serve this pulav hot with kashmiri chicken or mutton gravy.



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