Spicyana

Heaven on a plate- Kashmiri Pulao

For an Indian like me, who has never been to that “ heaven on earth “ piece of land called Jammu and Kashmir, a state of India, Kashmiri pulao is like the gist of Kashmir served on a plate, a heaven to relish ! This rice dish is not widely recognized as an authentic Kashmiri delicacy and perhaps never served for a Wazwaan, still no other Kashmiri dish(?) is popularized all over India as this pulao. Chances are there that your order will be happily taken for this dish even in a small town south Indian restaurant. Try ordering a true Kashmiri “Gushtaba” at the same place; you might as well be confusing everyone in there.

Each and every grain of this pulao is infused with the delicate flavor of fresh cream and mild aroma of the spices. Adorned with a blend of fruits and nuts, this one can stand on its own, a mild raita or nothing at all is all you need as an accompaniment. Just like the nuts and raisin filled Kashmiri naan which is marked by its nonexistence in traditional Kashmiri cuisine, this warm and hearty rice dish traveled wide and far and acquired immense popularity making it hard to believe that this is not a traditional Kashmiri treat. This is my float for Indian Independence Day food parade, a very refreshing event organized by Indira of Mahanandi. May freedom continue to inspire the country and peace and happiness return to the valley.

Basmati rice 2 cups
Milk 1/4 cup

Cream 1/2 cup

Cumin seeds 1/2 tsp

Cloves 3nos

Cinnamon 1 inch stick

Cardamom 4 pods

Bay leaf 1

Ghee or butter 2 1/2 tsp

Water – 1 3/4 cups
Saffron strands 1/4 tsp
Rose water 1/2 tsp
Chopped mixed fruits ( apple, raisins, apricot, peaches, candied cherries etc) 1 cup
Mixed nuts 1/4 cup ( Almonds, pecan, walnut, cashews etc.)
salt to taste

Method

Wash rice with plenty of water and drain. Heat ghee/butter in a pressure cooker (with lids off) fry cloves, cinnamon, bay leaves, 2 pods of crushed cardamom and cumin seeds. Lower the heat, add rice and fry for a minute. Add cream, milk, a pinch of saffron strands and salt to taste. Mix gently, add water, close the cooker and cook on high heat till you hear one whistle. Remove from heat, wait 5 minutes. Release pressure, transfer the rice to a large mixing bowl, and keep it covered with a foil. Shallow fry nuts in ½ tsp ghee and drain on paper towels. Add fruits, nuts, 1 crushed pod of cardamom, remaining saffron strands and rose water to the cooked rice , gently mix using a fork. Keep it covered for the flavors to blend. Serve hot with a mild raita.

For making this pulao in a regular pan, add ½ cup more of water along with the other suggested ingredients in this recipe for cooking the rice, and cook it covered till the grains are well done yet separate. Turn off the heat. Add fruits, nuts and the remaining ingredients .Gently mix and keep it covered for 10minutes before serving.

Raita - Mix ½ cup of mixed vegetables ( finely grated carrots, cucumber, tomatoes), ¼ tsp minced green chilly skins, ¼ tsp minced onions, 2 tbsp water, 1 tbsp yogurt, pinch of sugar, a pinch of salt. Beat well and keep it covered.