Kashmiri Pulao: A Culinary Cuisine

Ingredients:

Basmati Rice - 500gms

Cashew Nuts- 1 cup

Almonds-1 cup

Raisins- ½ cup

Bay Leaves-1-2

Cinnamon sticks- 1-2

Cardamom - 2-3

Cloves- 2-3

Cumin Seeds- 1tsp

Khoya Kheer or Macadam- 1 cup

Nutmeg Powder- 1 tsp

Star Spice Powder- ½tsp

Milk- 1 ½lt

Sugar- 1-2tsp

Saffron- 1tsp

Ghee or Vegetable Oil- 4-5tbsp

Apples- 3 cups (chopped)

Grapes- 2 cups (chopped)

Salt- To taste

Procedure For The Kashmiri Pulao

Soak the rice in a bowl full of water for 15-20 minutes.

Now take a deep bottomed frying pan over a gas oven and add the ghee or vegetable oil to it.

Add the bay leaves, cinnamon, cardamom, cloves and cumin seeds to the oil and let them crackle.

Now add the cashew nuts, almonds, raisins, nutmeg powder, star anise powder and some salt to the pan. Stir on a low flame for a minute.

Strain the water from the rice and it to the frying pan. Saute over a low flame for 2-3 minutes.

Now add the milk, khoya kheer or macadam, sugar and saffron into the mixture. Stir well on a medium flame for 2-3 minutes. add some water if required.

Lower the flame and cover it with a lid. Let it simmer on a low flame for at least 10-15 minutes.

Remove the lid and check that the rice is not over-cooked and you can separate its grains.

Turn off the gas oven and remove the pan from it.