Kashmiri Pulao

About Kashmiri Pulao

Ingredients

• Basmati rice, soaked for 15 minutes 1½ cups
• Oil 1 tbsp
• Raisins 2 tsps
• Cashwnuts, chopped 2 tbsps
• Pistachios, chopped 2 tsps
• Medium onions, chopped 2
• Green chillies, slit 3
• Ginger-garlic paste 2 tsps
• Cinnamon 1 inch
• Green cardamoms 2 to 3
• Cloves 6 to 8
• Black peppercorns 1 tsp
• Kashmiri red chilli powder 1 tsp
• Dates, seeded and chopped 2 tsps
• Salt to taste
• Saffron, mixed with 1/2 cup milk a few strands
• Ginger, cut into thin strips 2 tsps
• White butter to garnish

How to Make Kashmiri Pulao (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add raisins, cashewnuts, pistachios and dates and saute for 1 minute. Drain on a plate.
2. Add onions, green chillies and ginger-garlic paste to the same pan. Mix and saute till fragrant.
3. Add cinnamon, cardamoms, cloves, black peppercorns and red chilli powder and mix well.
4. Add rice and mix well. Add 2½ cups of water, salt, dry fruits and dates and mix well.
5. Once the mixture comes to a boil, reduce heat, cover and cook till most of the moisture is absorbed.
6. Add saffron milk and ginger strips. Mix gently and cook till the rice is done.
7. Transfer into a serving bowl, top with a dollop of white butter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps