Kashmiri Pulao (Sweet and Savory Rice with Dry Fruits)

Kashmiri Pulao (Sweet and Savory Rice with Dry Fruits) ingredients

• 1.5 cups Basmati rice
• 2.5 cups Water
• 0.5 cup Whole milk
• 10-12 strands Saffron strands
• 3 tbsp Ghee
• 1 small Bay leaf
• 1 inch Cinnamon stick
• 3 pods Green cardamoms
• 4 whole Cloves
• 1 whole Star anise
• 0.25 cup Cashews
• 0.25 cup Almonds
• 0.25 cup Golden raisins
• 0.25 cup Dried cranberries
• 0.5 small Onion
• 1 tbsp Sugar
• 1 tsp Salt
• 0.5 cup Pineapple chunks (canned, drained)
• 0.25 cup Pomegranate seeds
• 2 tbsp Fresh cream

How to make Kashmiri Pulao (Sweet and Savory Rice with Dry Fruits)

1. Rinse 1.5 cups of Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 25-30 minutes, then drain completely and set aside.
2. Warm 0.5 cup whole milk slightly and add 10-12 saffron strands. Let it steep for at least 15 minutes to infuse the milk with saffron color and aroma. If using, finely slice 0.5 small onion.
3. Heat 1 tbsp ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add 0.25 cup cashews and 0.25 cup almonds. Fry for 2-3 minutes until lightly golden, then remove with a slotted spoon and set aside.
4. In the same pot, add the remaining 2 tbsp ghee. Add 1 small bay leaf, 1 inch cinnamon stick, 3 green cardamoms, 4 whole cloves, and 1 whole star anise. Sauté for 30-45 seconds until fragrant.
5. If using onion, add the sliced 0.5 small onion and cook for 2-3 minutes until translucent. If omitting onion, proceed to the next step directly.
6. Add the drained Basmati rice to the pot. Gently stir for 2-3 minutes to toast the rice grains slightly and coat them with the ghee and spices, taking care not to break the grains.
7. Pour in 2.5 cups of water, the saffron-infused 0.5 cup milk, 1 tbsp sugar, and 1 tsp salt. Stir gently to combine. Bring the mixture to a boil.
8. Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and cook for 15-18 minutes, or until all the water is absorbed and the rice is tender.
9. Remove from heat and let the Kashmiri Pulao rest, covered, for 10 minutes. Gently fluff the rice with a fork.
10. Carefully fold in the fried cashews and almonds, 0.25 cup golden raisins, and 0.25 cup dried cranberries. Garnish with 0.5 cup pineapple chunks, 0.25 cup pomegranate seeds, and a drizzle of 2 tbsp fresh cream if desired. Serve hot.

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