A - Z Indian Biryani / Pulao / Khichdi Series ~ K for Kashmiri Pulao
For today's post, I am travelling to the northern most part of India, Jammu and Kashmir. Kashmir, dubbed the 'Heaven on earth' by emperor Jahangir is a land of beautiful valleys and rivers, located in the majestic Himalayan mountains. The Muslim invasions have greatly influenced the Kashmir region in all walks of life including it's cuisine. The cooking style of the local Hindu pandits, which has been the first major influence on the regional cuisine and that of the Muslim community are the two predominant cooking styles of the region. These have evolved over centuries of culinary craftsmanship, a result of the blend of cultures greatly influenced by central Asian, Persian and Afghani cuisines.
This Kashmiri pulao is a special one in the sense it doesn't use any vegetables but loaded with nuts and fruits, both in fresh and dried forms. Diced apple, seedless grapes, pomegranate seeds, and diced pineapple seem to be the popular choices to add to the pulao. I kept postponing the cooking part until the end in the search of pomegranates with pink, juicy arils, which proved elusive in my Midwest neighborhood in the middle of winter. I am not sure whether pomegranate and pineapple were locally grown in the past centuries and whether they were an authentic addition to this pulao in a traditional sense. The addition of apple makes more sense to me. However the garnish of fresh fruits makes it very colorful, inviting and super delicious. I was initially skeptical about their addition but after tasting it, I would say the more the merrier. I kept enjoying the bursts of sweetness in every bite I took. My tongue couldn't handle even a tiny bit of spice the day I made this and so I ate it as it is to my utter satisfaction. A raita along with the pulao makes a satisfying meal.
Ingredients: (Yield 2 servings)
1/2 cup basmati rice
1 tbsp. ghee / oil
1 tsp. caraway seeds / cumin seeds
2 cloves
2 cardamom
1 one inch cinnamon piece
1 bay leaf
1/2 tsp. ground fennel (saunf powder)
1/4 tsp. ground ginger
A pinch of saffron
Salt to taste (about 1 and 1/2 tsp.)
3/4 cup water
Ingredients for garnish:
2 tbsp. ghee / oil
1 big onion, thinly sliced (about 1 cup)
10 to 12 each - Almonds, cashews and walnuts (I added pistachios as well.)
1/2 to 1 cup fresh fruit pieces (Cut them just before garnishing.)
Directions:
* Wash the rice in two changes of water, soak in water for about 30 minutes and drain.
* Heat ghee in a small pressure cooker and add caraway seeds, cloves, cardamom, cinnamon, and bay leaf. When the seeds start to brown, add ground fennel and ground ginger and stir.
* Next add the soaked rice and stir gently for about a minute so that grains are coated well with ghee /oil. Add a pinch of saffron, salt and water and stir well.
* Close the lid and put the valve on. Pressure cook for 3 whistles and turn off the stove. Let the valve pressure be gone. Allow it to sit for few minutes and then open the lid.
* While the rice is being cooked, heat ghee / oil in a small pan for toasting the onions and nuts. Add nuts one by one and toast until golden brown on low flame, Remove them with a slotted spoon and drain on paper towels. Each variety takes few seconds to toast. Do not burn them.
* Add onion slices to the same oil and a pinch of salt and fry on medium flame until golden brown. Drain on paper towels.
* Gently fluff the rice and garnish with toasted nuts, toasted onion and fruits.
So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao
12 comments:
Suma, I am drooling over this Kashmiri pulao . The flavours are too good and I am sure the fresh fruits must have taken it to another level . I can see you have added apples , are there any other fresh fruits which can be used ?
I added apples and pineapples among the list I mentioned. Maybe not traditional, but I am guessing oranges and grapes would be great among the Indian fruits. I know pomegranates add color but I am not sure whether I would prefer them in a rice dish.
Wow! That is fabulous Suma. Loaded with nuts and fruits, this is one rich pulao for sure. I made a similar version sans the fresh fruits and loved it.
Kashmiri Pulao looks so good with the fresh fruits and nuts. I have made it too coming up next week
Looks super drooling and makes me drool right away...
Adding fruits takes this pulao to a different level I am sure. Very appealing pulao this one is.
I made Kashmiri pulao too. We loved it, especially with nuts. I did not include any fruits though. Love yours with that fresh fruits.
nuts, saffron, ghee, fruits - what a fantastic addition to a flavourful pulao.. very nicely done.. Do u pressure cook the rice separately Suma ? each grain in each of your recipes is so separate and well cooked..
As I showed in the images, the rice was pressure cooked together with the spices here. It depends upon what I am going to cook, Kalyani.
The Kashmiri pulao is surely our favourite and amma used to make it often. The recipe came in the Nippo Rice cooker and it had orange juice, pineapple pieces along with apple and grapes. I stopped making this pulao after marriage. The pictures are awesome Suma.
Kashmiri pulao with all the nuts and fruits looks yum and delicious. Awesome presentation.
I too had kashmiri pulao for the day. I cooked the rice separately and then mixed with nuts and other spices. You version looks so flavourful and pressure version seems so easy.
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