Kashmiri Pulao
Ingredients
- 250 gm Paneer - cut into ½inch cubes
- 1½ cup Basmati Rice / பாசுமதி அரிசி
- 5 strands Saffron / குங்குமப் பூ
- 500 ml Oil / எண்ணெய் - For deep frying
- 2 nos Onion / வெங்காயம் - sliced
- 3 nos Cardamom, Black / ஏலக்காய்
- 3 nos Cardamom, Green / ஏலக்காய்
- 2 nos Bay leaf, Dry
- 3 nos Cloves / லவங்கம்
- 2 inch Cinnamon stick / லவங்கப் பட்டை
- ½ tsp Ginger powder, Dry / சுக்குப் பொடி - powdered
- 1 tsp Fennel seed / சோம்பு
- 1 pinch Asafoetida / பெருங்காயம்
- 1 tsp Salt / உப்பு - adjust to your taste
- 3 tbsp Ghee / நெய்
- 1 tsp Cumin seed / சீரகம்
- 15 nos Raisin
- 10 nos Cashew nut / முந்திரிப் பருப்பு - halved
Instructions
- Soak rice in water for 30min and drain well
- Soak saffron in two teaspoons of water or warm milk
- Heat oil in a pan and deep fry the onions till golden and crisp, keep aside
- Bring about five cups of water along with black cardamoms, bay leaves, cloves, cinnamon, dry ginger powder, fennel seeds, asafoetida and salt to a boil
- Lower heat and simmer for 15~20min or till reduced to half of stock
- Remove from heat and strain the stock and discard the spices
- Heat ghee in a pan
- Add cumin seeds, cardamom and fry them until cumin seed change color
- Add soaked rice and the stock
- Bring to a boil, lower heat, cover and cook till the rice is almost done
- Add paneer cubes, raisins and cashew nuts, and gently stir
- Sprinkle soaked saffron and fried onions over the rice
- Serve hot
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