Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. This pulav is very aromatic one pot dish which can be easily made using a pressure cooker. While saffron gives a mild golden colour, other spices give an excellent aroma. Try this recipe for any special occasion.
Ingredients:
- 1/2 Cup Little Millet
- 1/2 Cup Little Millet
- 1/2 Cup Little Millet
- 10 - 15 Saffron Strands
- 1/4 Cup Warm Milk
- 1/2 Cup Water
- 4 Tbsp each of Chopped ( Almonds, Cashews )
- 2 Tbsp Ghee
- 2 Tbsp Roasted Onions
- 1/2 Tsp Fennel Seeds
- 1/2 Tsp Kashmiri Chilli Powder
- 1/2 Tsp Grated Ginger
- 1/3 Tsp Salt
- 1/3 Tsp Salt
- 1/3 Tsp Salt
- 12 Raisins
- 1 Big Cardamom Crushed
- 2 Small Cardamom
- 1'' Cinnamon Stick
- 1 Star Anise
Directions:
- Wash and soak Millet for 30 minutes. Drain. Soak saffron strands in warm milk for 30 minutes.
- In a small pressure Cooker, add ghee and temper all the spices. Add cashews and almonds and roast them golden.
- Now add drained millet, saffron milk, salt, chilli powder and water. Cook for 3 whistles. Let pressure settle down.
- open, fluff up after 5 minutes and add roasted onions. Aromatic Kashmiri Pulav is ready.
Note:
- Other millets like Kodo, Banyard, Foxtail or Proso can be used.
- Can add 1/4 cup of cubed apple and pineapple.
- More nuts can be added if desired.