Kashmir is a ‘Paradise on Earth’ aptly said the Mughals, also known as ‘Switzerland of India’, ‘The Last Shangrila’ and so on. It’s known by so many names. Kashmir is undoubtedly a Jewel in India’s Crown – A Mythical Himalayan Utopia. It’s a place of inspiration for Art lovers, Nature lovers, music and poetry. Nestling in the ethereal snow-capped Himalayan Range, Kashmir gives you an enigmatic experience. Just like Kashmir’s unique beauty the Kashmiri food is also very rich and steeped in traditions. Kashmiri Cuisine is a royal tapestry of Indian, Iranian and Afghani styles of cooking. Though this Cuisine is dominated by the non-vegetarian fare, the vegetarian delicacies are also enjoyed by many.
The Kashmiri Pandits had a lot of influence on the cuisine. Many Kashmiri pandits are meat-eaters, they eat meat except beef. There are also pandits who do not consume meat in other parts of the subcontinent. Mutton and Lamb are an integral part of the Kashmiri cuisine; it’s used in many of the non-vegetarian dishes. There’s so much of similarity in the food consumed by Kashmiri Pandits and Kashmiri Muslims. Wazwan ‘Feast Fit for Kings’ as they say it, is another traditional multi-course meal of great importance to the Kashmiri Muslims; it’s a 36-Course banquet core to their culture and tradition.
Dry Ginger Powder, Fennel Seeds (Saunf), Saffron, Bay Leaves, Cloves, Walnuts, Curds, Red Chillies, Mustard oil and a unique doughnut shaped cake spice mixture called ‘Ver’ are the go-to ingredients in a Kashmiri Cuisine. Many Kashmiri Dishes have pungent notes as they use lot of mustard oil in their cooking. The generous use of Ghee, Saffron and Saunf sets the Kashmiri food apart. Rogan Josh, Tabakhmaaz, Gushtaba, Syun Pulao, Yakhni, Dum Olav (Dum Aloo), Paneer Chaman, Seekh kebabs, Kulcha etc are some of the Famous Kashmiri delicacies. Talking about the beverages Noon Chai/Sheer Chai/Namkeen Chai is a popular pinkish coloured salty tea often had with breads like ‘Baqerkhani’. Another Famous beverage is the ‘Kahwah’. Kahwah is a green tea made with Spices, Saffron, Almonds and Walnuts. Taking some inspiration from the Kashmiri Cuisine, I decided to make Kashmiri Pulao, I personally like it. Sweet, Mildly Spiced, loaded with Fruits and Nuts. You can serve this with any spicy gravy .Read on to note the recipe of this easy and delicious flavoured rice.
KASHMIRI PULAO
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Total Time: 40 Minutes
Serves: 3-4
Ingredients:
For the Rice
- Basmati Rice – 2 Cups
- Cinnamon – 2 Inch Piece
- Ghee- 2 tsp
- Caraway seeds (Shahjeera) -1 tsp
- Cloves – 2
- Bay leaf – 1
- Cardamom -2
- Warm Milk -1 cup
- Water -1 ½ Cup
- Saffron Strands -10-12
- Salt
- Sugar
Spices:
- Cumin Powder -1/4 tsp
- Fennel Seeds /powder -1/2 tsp
- Dry Ginger Powder – ¼ tsp
Nuts and Fruits:
- Almonds -1/4 cup
- Cashew nuts -1/4 Cup
- Walnuts –-1/4 Cup
- Red Apple diced – ½ Cup
- Pomegranate kernels- ¼ Cup
For Garnishing – Fried Onions -1/2 Cup
Method:
- Soak Saffron strands in a warm cup of milk for about 10 Minutes. Keep it aside.
- Wash and soak Basmati Rice Drain all the water and keep it aside for 15- 20 minutes.
- Then Heat some Ghee in a pan, add the nuts and sauté till they turn light brown. Keep aside. (I have not added raisins as I was running out of stock!) Be careful do not burn them.
- Then in a Pressure cooker or a pan, (I cooked the rice in a pressure cooker) Add little ghee, add few Caraway seeds, Cardamom, Cinnamon, Cloves, Bay Leaf, Fennel seeds Powder, Cumin Powder, Salt and Sugar.
- Sauté it for about a minute, then add the soaked rice, required amount of water and soaked saffron milk, and dry ginger powder. Close the lid and cook for about 15-20 Minutes on a low flame till the rice becomes soft or just for one whistle, not more than one whistle otherwise the rice will turn soggy.
- In a small Kadai Heat little ghee or oil and add onions, chopped length-wise, fry them till they turn very brown and keep aside.
- Once the pressure settles down check with the rice and its texture let it cool for about a minute or two.
- Then take that ready rice gently into another big bowl, add diced apples and nuts.
- Mix it gently and then add fried onions over it.
- Sprinkle the remaining nuts and pomegranate kernels over it and serve hot. You may also make some spicy gravy of your choice to go with the Pulao.
Notes:
- Do not cook after adding fruits.
- You may add any other fruits and Nuts of your choice.
- You may also add vegetables like Green Peas, Carrots and Paneer
- While cooking the rice you may also add in some rose water or rose petals to it as it gives out the authentic Kashmiri Aroma.
