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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 519 kcal
Alerjen bilgisi: süt, kuruyemişler, sülfitler ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 1,5 su bardağıbasmati rice, rinsed and soaked for 20 minutes
- 2 yemek kaşığıghee
- 1 adetbay leaf
- 1 adetcinnamon stick, 1-inch piece
- 4 adetgreen cardamom pod
- 4 adetclove
- 0,5 adetonion, thinly sliced
- 0,25 su bardağıcashew
- 0,25 su bardağıalmond, sliced
- 2 yemek kaşığıraisin
- 1 çay kaşığısugar
- 1,5 çay kaşığısalt
- 2,5 su bardağıwater
- 10 adetsaffron strand, soaked in 2 tbsp warm milk (optional)(isteğe bağlı)
garnish
- 0,5 su bardağıpineapple, cubed, for garnish(isteğe bağlı)
- 0,25 su bardağıpomegranate seed, for garnish(isteğe bağlı)
- 2 yemek kaşığıfresh cilantro, chopped, for garnish(isteğe bağlı)
Ekipman
fork · heavy-bottomed pot · lid
Hazırlanışı
Adım adım
- 1
Rinse the basmati rice thoroughly under cold running water until the water runs clear, then soak it in fresh water for 20 minutes.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 3
Add the bay leaf, cinnamon stick, green cardamom pods, and cloves to the pot and sauté for about 30 seconds until fragrant.
Yaklaşık 1 dk.
- 4
Stir in the sliced onion and cook until it turns soft and translucent, about 3-5 minutes.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: Be gentle to avoid breaking the delicate basmati grains.
- 7
Pour in the water, add the sugar and salt, and stir gently to combine.
Yaklaşık 1 dk.
- 8
If using, stir in the saffron strands soaked in milk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: This resting period allows the rice to fully absorb the steam and become fluffy.
- 11
Gently fluff the pulao with a fork.
Yaklaşık 1 dk.
Aşçının notu: Avoid stirring vigorously, which can break the rice grains.
- 12
Garnish with cubed pineapple, pomegranate seeds, and fresh cilantro before serving.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 518,7kcal
- Protein
- 9,7g
- Karbonhidrat
- 85,8g
- Yağ
- 14,9g
- Lif
- 3,2g
- Şeker
- 8,8g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.