Jammu and Kashmir

Kashmiri pulao

Name: Kashmiri pulao
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 1 1/2 cups soaked 30 min basmati rice; 3 tbsp ghee; Whole spices, cardamom, cloves, cinnamon, bay leaf; 1/2 tsp fennel seeds; 1/2 cup milk; a generous pinch saffron; 1 1/2 tbsp sugar; 15 slivered almonds; 15 cashews; 6 halves walnuts; 2 tbsp raisins; 4 chopped dried apricot; 1 small cubed apple; 1/4 cup pomegranate seeds; 2 cups water; a pinch salt

Saffron rice studded with nuts, raisins and fruit. Sweet, fragrant and gloriously over the top.

45 minTime

10 gProtein each

mildSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 45 minutes come after.

The jewelled rice2 chapters · 1 min read

Make it your way

Grandma's waySaffron rice, nuts, fruit. Festive jewellery.

The original

536kcalsame

10 gproteinsame

4 gfibresame

45minutessame

Classic Kashmiri pulao.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1½ cups, soaked 30 min

Ghee3 tbsp

Whole spicescardamom, cloves, cinnamon, bay leaf

Fennel seeds½ tsp

Milk½ cup

Saffrona generous pinch

Sugar1½ tbsp

Almonds15, slivered

Cashews15

Walnuts6 halves

Raisins2 tbsp

Dried apricot4, chopped

Apple1 small, cubed

Pomegranate seeds¼ cup

Water2 cups

Salta pinch

Method

5 steps

1Soak saffron in warm milk.
2Fry the nuts, raisins and apricots in ghee until golden. Lift out. Lightly fry the apple cubes and lift out.
3Add whole spices and fennel to the ghee, then the drained rice. Stir gently for 2 minutes. Add water, saffron milk, sugar and salt.
4Boil, then cover and cook on very low heat for 15 minutes. Rest 5 minutes.
5Fold in half the nuts and fruit and top with the rest plus pomegranate.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jammu and Kashmir

Kashmiri pulao

Saffron rice studded with nuts, raisins and fruit. Sweet, fragrant and gloriously over the top.

45 minTime

10 gProtein each

mildSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 45 minutes come after.

The jewelled rice2 chapters · 1 min read

Make it your way

Grandma's waySaffron rice, nuts, fruit. Festive jewellery.

The original

536kcalsame

10 gproteinsame

4 gfibresame

45minutessame

Classic Kashmiri pulao.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1½ cups, soaked 30 min

Ghee3 tbsp

Whole spicescardamom, cloves, cinnamon, bay leaf

Fennel seeds½ tsp

Milk½ cup

Saffrona generous pinch

Sugar1½ tbsp

Almonds15, slivered

Cashews15

Walnuts6 halves

Raisins2 tbsp

Dried apricot4, chopped

Apple1 small, cubed

Pomegranate seeds¼ cup

Water2 cups

Salta pinch

Method

5 steps

1Soak saffron in warm milk.
2Fry the nuts, raisins and apricots in ghee until golden. Lift out. Lightly fry the apple cubes and lift out.
3Add whole spices and fennel to the ghee, then the drained rice. Stir gently for 2 minutes. Add water, saffron milk, sugar and salt.
4Boil, then cover and cook on very low heat for 15 minutes. Rest 5 minutes.
5Fold in half the nuts and fruit and top with the rest plus pomegranate.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashmiri pulao

Make it your way

Ingredients

Method

Kashmiri pulao

Make it your way

Ingredients

Method

Make it a meal