Download 10 Rice with nuts and pomegranate (Kashmiri pulao

and rather sweeter than most types of pulao. This is because the pulao is garnished with both dried
and fresh fruits. Since dried fruits add heat, they are ideal for the cold Kashmiri climate.
Rice with nuts and
pomegranate (Kashmiri pulao rice)
I N G REDI EN T S
Preparation and cooking time: 30 minutes
1 cup basmati rice
Salt
10 cashew nuts
2 teaspoons ghee (Indian clarified butter)
15 unpeeled almonds
1 tablespoon peanut oil
15 raisins
Pinch of sugar
1 onion
A few East Indian cherry leaves and flowers
TO GIVE THE DISH A KICK OF FLAVOR
250 grams husked peas
1 teaspoon ghee (Indian clarified butter)
A few saffron threads
½ cinnamon stick
½ cup milk
1 cardamom pod
1 cup water
1 whole clove
¾ cup pomegranate fruits
1 bay leaf
Wash and soak the rice in warm water for 30 minutes. Soak the saffron threads in lukewarm milk. Heat some of the
ghee in a medium-high pan and brown the cashew nuts and unpeeled almonds until golden yellow.
Then add the raisins and, after frying, drain on paper towels.
Peel the onion and chop it into rings, then halve the rings. Heat the peanut oil in the same pan and fry the onion rings.
Once the onion rings are glazed, add sugar and stir occasionally until caramelized. Remove the golden fried and crispy
onions from the pan and drain in a sieve until just before use. Heat some ghee in the same pan and add all the spices to
release their specific flavors. After a few minutes, add the milk and water and bring to the boil. Add the soaked rice and
D IR EC TI ONS
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VIJAY KUMAR PANDIT – Dubai [Applications, Services, SQA & Demo Center Manager Canada]
Kashmiri pulao rice is sweet, aromatic and mild. It is one of the easiest pulao recipes to prepare,
saffron to the boiling mixture and season with salt. Continue to boil the rice for 3 to 4 minutes. Once the rice is 80 to 90% ready,
turn the heat to the lowest setting and keep the dish covered for a further 10 to 14 minutes.
Meanwhile, boil the husked peas in salted water. Once the peas are cooked, drain and rinse them in cold water.
Rinsing immediately in cold water helps them retain their green color. Drain well until ready to serve.
When boiling the rice, make sure that it does not stick to the bottom of the pan.
Once the rice is ready, add the fried onions, nuts, raisins and cooked peas. Soak the raisins in warm water and drain just before use.
Finally, slice the pomegranate in two and sprinkle the juicy red seeds over the dish.
Finish the dish with East Indian cherry leaves and flowers and serve on a large plate.
Tip: You may also wish to consider adding chunks of pineapple, cherry confit, paneer (Indian cheese) and pomegranate flesh.
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