Kashmiri Pulao

Ingredients list for Kashmiri Pulao

• 1 1/2 cups Basmati Rice
• 5-6 Saffron
• 2 medium Onions
• to deep fry Oil
• 3 Black cardamoms
• 2 Bay leaves
• 3 Cloves
• 2 one inch Cinnamon
• 1/2 teaspoon Dry ginger powder (soonth)
• 1 teaspoon Fennel seeds (saunf)
• 1/4 teaspoon Asafoetida
• to taste Salt
• 3 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 3-4 Green cardamoms

Method

1. Wash and soak rice in three cups of water for half an hour. Drain, discard water and keep aside. Mix saffron in two teaspoons of water and keep aside. Peel, wash and slice onions. Heat sufficient oil in a kadai and deep-fry the onions till golden and crisp.
2. Drain onto an absorbent paper. Heat four and a half cups of water, add black cardamoms, bay leaves, cloves, cinnamon, ginger powder, fennel seeds, asafoetida powder and salt and bring to a boil.
3. Reduce heat and simmer on low heat for fifteen to twenty minutes or till reduced to three cups of stock. Remove from heat and drain the stock. Discard the spices. Heat ghee in a vessel, add cumin seeds and green cardamoms.
4. When the cumin seeds change colour, add soaked rice and the drained stock. Bring to a boil, reduce heat and cover and cook till the rice is almost done. Sprinkle saffron and the fried onions over the rice and cook on dum for another ten minutes. Serve hot.

Nutrition Info