Today i would be sharing with you a simple and aromatic rice preparation. No its not biryani and biryani’s younger sister hahaha.. i mean it’s Pulao 😃
Kashmiri Mutter Pulao is very mild and has sweeter note to it, so very popular with young kids and toddlers. In preparation we use whole spices, nuts and raisins.
Normally in original and authentic recipe fresh fruits like apple and pineapple is also used but I preferred to skip them as i think it would be too sweet for our palate, though I used pomegranate seeds for garnish. But if you like fruity flavor do chop in few apples, pomegranate and pineapple and add it.
Today i have few people coming over for dinner, i will be serving this pulao with Rogan Josh and Galouti kebabs
2 cup Basmati Rice<
cup fresh green peas
1/4 tsp Saffron Strands
1 tablespoon Milk
8-10 Cashew Nuts
12-15 golden raisins
2 Bay Leaves
2 Green Cardamom
2 Cinnamon Stick
6-7 whole black pepper
1 tsp Shah jeera
2 star anise
2 Green Chilies
1/2 tsp Ginger garlic paste
1/4 teaspoon Fennel Seed
1 Onion, thinly sliced
1/4 cup fried onion ( garnish)
1/4 cup Pomegranate Seeds(garnish)
Salt to taste
3 tablespoons Ghee
4 cups Water
Wash and soak rice in water for 15 minutes.
Dissolve saffron strands in warm milk.
Heat 1 tbsp ghee in a degchi on low heat and put almonds, raisins and cashew nuts and fry them until golden brown. Remove them to a plate.
Add remaining ghee in the same pan and add bay leaf, cloves, green cardamom, black peppercorns, star anise, shah jeera and cinnamon stick, saute for 30 seconds.
hopped onion, fresh green peas ( mutter) , green chillies,ginger garlic paste and fennel seed and saute for a minute.
Add soaked and drained rice. Saute for 2 minutes then add 4 cups of water, dissolved saffron and salt. Mix well and bring it to boil over medium flame.
When water of rice is almost over in the degchi add the fried dry fruits and Mix well then reduce the flame to low and cook covered for 8-10 minutes ( on dum) or until rice is fully cooked.
Do not open the lid for some time. Open the lid and fluff the rice with a fork.
Garnish with pomegranate seeds and fried onions.