Photograph of the finished Kashmiri pulao

India · Cơm trái cây hạt kiểu Kashmir Pulao

Kashmiri pulao

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.3 lb
  • Photograph of Paneer cheese Paneer cheese 14.1 oz
  • Photograph of Apple Apple 4
  • Photograph of Pomegranate seeds Pomegranate seeds 7.1 oz
  • Photograph of Pineapple Pineapple 14.1 oz
  • Photograph of Sliced almonds Sliced almonds 4.2 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Ghee Ghee 7.1 oz
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Saffron threads Saffron threads 1.2 g

Method

  1. 1 Soak the basmati rice for 30 minutes, then drain and soak the saffron in warm milk.
  2. 2 Fry the diced paneer in ghee butter for 4 minutes until golden brown, then remove from the pan.
  3. 3 Sauté cardamom in ghee, then stir-fry rice for 3 minutes and cook with milk diluted with water.
  4. 4 Cooking it with milk instead of some water is what distinguishes Kashmiri pulao from other types of pulao.
  5. 5 Cook for 15 minutes, then sprinkle with saffron and let it steep for 10 minutes without opening the lid.
  6. 6 Fluff the mixture and then combine the apples, pineapple, pomegranate seeds, roasted almonds, and paneer just before serving.

With an appliance

  • Pressure cooker 35 min

    Replace steps 4-5: cook under high pressure for 5 minutes, then quickly release the pressure and let it steep for 8 minutes; add the fruit last.

Start cooking