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.
Izvirni recept avtorja Forkin
- Skupni čas
- 1 h
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 519 kcal
Informacije o alergenih: lahko vsebuje mleko, oreščki, sulfiti in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 1,5 skodelicabasmati rice, rinsed and soaked for 20 minutes
- 2 žlicaghee
- 1 kosbay leaf
- 1 koscinnamon stick, 1-inch piece
- 4 kosgreen cardamom pod
- 4 kosclove
- 0,5 kosonion, thinly sliced
- 0,25 skodelicacashew
- 0,25 skodelicaalmond, sliced
- 2 žlicaraisin
- 1 žličkasugar
- 1,5 žličkasalt
- 2,5 skodelicawater
- 10 kossaffron strand, soaked in 2 tbsp warm milk (optional)(neobvezno)
garnish
- 0,5 skodelicapineapple, cubed, for garnish(neobvezno)
- 0,25 skodelicapomegranate seed, for garnish(neobvezno)
- 2 žlicafresh cilantro, chopped, for garnish(neobvezno)
Oprema
fork · heavy-bottomed pot · lid
Postopek
Korak za korakom
- 1
Rinse the basmati rice thoroughly under cold running water until the water runs clear, then soak it in fresh water for 20 minutes.
Kuharjeva opomba: 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.
Približno 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.
Približno 1 min
- 4
Stir in the sliced onion and cook until it turns soft and translucent, about 3-5 minutes.
Približno 4 min
Kuharjeva opomba: 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 1 min
Kuharjeva opomba: Be gentle to avoid breaking the delicate basmati grains.
- 7
Pour in the water, add the sugar and salt, and stir gently to combine.
Približno 1 min
- 8
If using, stir in the saffron strands soaked in milk.
Kuharjeva opomba: 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.
Približno 15 min
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: This resting period allows the rice to fully absorb the steam and become fluffy.
- 11
Gently fluff the pulao with a fork.
Približno 1 min
Kuharjeva opomba: Avoid stirring vigorously, which can break the rice grains.
- 12
Garnish with cubed pineapple, pomegranate seeds, and fresh cilantro before serving.
Približno 1 min
Na porcijo
Hranilne vrednosti
- Kalorije
- 518,7kcal
- Beljakovine
- 9,7g
- Ogljikovi hidrati
- 85,8g
- Maščobe
- 14,9g
- Vlaknine
- 3,2g
- Sladkorji
- 8,8g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.