Kashmiri Pulao
Kashmiri Pulao is a fragrant and mildly sweet rice dish from the Kashmir region of India. It features basmati rice cooked with whole spices, dried fruits, and nuts, often garnished with fresh fruit. This vegetarian recipe offers a delightful balance of flavors and textures.
Оригинална рецепта от Forkin
- Общо време
- 1 ч
- Порции
- 4
- Трудност
- Средна
- На порция
- 519 kcal
Информация за алергени: може да съдържа мляко, ядки, сулфити и черупкови плодове. Ако имате алергия, винаги проверявайте опаковките на съставките.
Подготовка
Съставки
Съставки
- 1,5 чашаbasmati rice, rinsed and soaked for 20 minutes
- 2 с.л.ghee
- 1 бр.bay leaf
- 1 бр.cinnamon stick, 1-inch piece
- 4 бр.green cardamom pod
- 4 бр.clove
- 0,5 бр.onion, thinly sliced
- 0,25 чашаcashew
- 0,25 чашаalmond, sliced
- 2 с.л.raisin
- 1 ч.л.sugar
- 1,5 ч.л.salt
- 2,5 чашаwater
- 10 бр.saffron strand, soaked in 2 tbsp warm milk (optional)(по желание)
garnish
- 0,5 чашаpineapple, cubed, for garnish(по желание)
- 0,25 чашаpomegranate seed, for garnish(по желание)
- 2 с.л.fresh cilantro, chopped, for garnish(по желание)
Оборудване
fork · heavy-bottomed pot · lid
Начин на приготвяне
Стъпка по стъпка
- 1
Rinse the basmati rice thoroughly under cold running water until the water runs clear, then soak it in fresh water for 20 minutes.
Бележка на готвача: Soaking helps the rice cook evenly and ensures fluffy grains.
- 2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Около 1 мин
- 3
Add the bay leaf, cinnamon stick, green cardamom pods, and cloves to the pot and sauté for about 30 seconds until fragrant.
Около 1 мин
- 4
Stir in the sliced onion and cook until it turns soft and translucent, about 3-5 minutes.
Около 4 мин
Бележка на готвача: Do not brown the onions; keep them light to maintain the pulao's color.
- 5
Add the cashews, sliced almonds, and raisins to the pot and sauté for another 2-3 minutes, until the nuts are lightly golden and the raisins plump up.
Около 3 мин
Бележка на готвача: Watch carefully to prevent burning the nuts and dried fruits.
- 6
Drain the soaked rice thoroughly and add it to the pot, gently stirring for 1 minute to coat the grains with ghee and spices.
Около 1 мин
Бележка на готвача: Be gentle to avoid breaking the delicate basmati grains.
- 7
Pour in the water, add the sugar and salt, and stir gently to combine.
Около 1 мин
- 8
If using, stir in the saffron strands soaked in milk.
Бележка на готвача: Saffron adds beautiful color and aroma.
- 9
Bring the water to a rolling boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 15 minutes without lifting the lid.
Около 15 мин
Бележка на готвача: A tight-fitting lid is crucial for steaming the rice properly.
- 10
After 15 minutes, turn off the heat and let the pulao rest, covered, for another 10 minutes.
Около 10 мин
Бележка на готвача: This resting period allows the rice to fully absorb the steam and become fluffy.
- 11
Gently fluff the pulao with a fork.
Около 1 мин
Бележка на готвача: Avoid stirring vigorously, which can break the rice grains.
- 12
Garnish with cubed pineapple, pomegranate seeds, and fresh cilantro before serving.
Около 1 мин
На порция
Хранителни стойности
- Калории
- 518,7kcal
- Белтъчини
- 9,7g
- Въглехидрати
- 85,8g
- Мазнини
- 14,9g
- Фибри
- 3,2g
- Захари
- 8,8g
Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.
Съхранете го добре
Store leftover Kashmiri Pulao in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop with a splash of water, covered, until warmed through.