Kashmiri Pulao

下ごしらえ

材料

作り方

手順

1. 1

   Rinse the basmati rice thoroughly under cold running water until the water runs clear, then soak it in fresh water for 20 minutes.

   調理のヒント： Soaking helps the rice cook evenly and ensures fluffy grains.

2. 2

   Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat.

   約1 分

3. 3

   Add the bay leaf, cinnamon stick, green cardamom pods, and cloves to the pot and sauté for about 30 seconds until fragrant.

   約1 分

4. 4

   Stir in the sliced onion and cook until it turns soft and translucent, about 3-5 minutes.

   約4 分

   調理のヒント： Do not brown the onions; keep them light to maintain the pulao's color.

5. 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.

   約3 分

   調理のヒント： Watch carefully to prevent burning the nuts and dried fruits.

6. 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.

   約1 分

   調理のヒント： Be gentle to avoid breaking the delicate basmati grains.

7. 7

   Pour in the water, add the sugar and salt, and stir gently to combine.

   約1 分

8. 8

   If using, stir in the saffron strands soaked in milk.

   調理のヒント： Saffron adds beautiful color and aroma.

9. 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.

   約15 分

   調理のヒント： A tight-fitting lid is crucial for steaming the rice properly.

10. 10

    After 15 minutes, turn off the heat and let the pulao rest, covered, for another 10 minutes.

    約10 分

    調理のヒント： This resting period allows the rice to fully absorb the steam and become fluffy.

11. 11

    Gently fluff the pulao with a fork.

    約1 分

    調理のヒント： Avoid stirring vigorously, which can break the rice grains.

12. 12

    Garnish with cubed pineapple, pomegranate seeds, and fresh cilantro before serving.

    約1 分