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.
O rețetă originală de Forkin
- Durată totală
- 1 oră
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 519 kcal
Informații despre alergeni: poate conține lapte, nuci, sulfiți și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 1,5 canăbasmati rice, rinsed and soaked for 20 minutes
- 2 lingurăghee
- 1 buc.bay leaf
- 1 buc.cinnamon stick, 1-inch piece
- 4 buc.green cardamom pod
- 4 buc.clove
- 0,5 buc.onion, thinly sliced
- 0,25 canăcashew
- 0,25 canăalmond, sliced
- 2 lingurăraisin
- 1 lingurițăsugar
- 1,5 lingurițăsalt
- 2,5 canăwater
- 10 buc.saffron strand, soaked in 2 tbsp warm milk (optional)(opțional)
garnish
- 0,5 canăpineapple, cubed, for garnish(opțional)
- 0,25 canăpomegranate seed, for garnish(opțional)
- 2 lingurăfresh cilantro, chopped, for garnish(opțional)
Ustensile
fork · heavy-bottomed pot · lid
Mod de preparare
Pas cu pas
- 1
Rinse the basmati rice thoroughly under cold running water until the water runs clear, then soak it in fresh water for 20 minutes.
Nota bucătarului: 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.
Aproximativ 1 min.
- 3
Add the bay leaf, cinnamon stick, green cardamom pods, and cloves to the pot and sauté for about 30 seconds until fragrant.
Aproximativ 1 min.
- 4
Stir in the sliced onion and cook until it turns soft and translucent, about 3-5 minutes.
Aproximativ 4 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: Be gentle to avoid breaking the delicate basmati grains.
- 7
Pour in the water, add the sugar and salt, and stir gently to combine.
Aproximativ 1 min.
- 8
If using, stir in the saffron strands soaked in milk.
Nota bucătarului: 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: This resting period allows the rice to fully absorb the steam and become fluffy.
- 11
Gently fluff the pulao with a fork.
Aproximativ 1 min.
Nota bucătarului: Avoid stirring vigorously, which can break the rice grains.
- 12
Garnish with cubed pineapple, pomegranate seeds, and fresh cilantro before serving.
Aproximativ 1 min.
Per porție
Valori nutriționale
- Calorii
- 518,7kcal
- Proteine
- 9,7g
- Carbohidrați
- 85,8g
- Grăsimi
- 14,9g
- Fibre
- 3,2g
- Zahăr
- 8,8g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.