📝 About This Recipe
Hailing from the picturesque valley of Kashmir, this aromatic pulao is a regal celebration of texture and fragrance. Unlike spicy biryanis, this dish is characterized by its mild, slightly sweet profile, infused with premium saffron and garnished with a lavish 'jeweled' array of fried nuts and fresh seasonal fruits. It is a sophisticated centerpiece that brings the elegance of Himalayan royal banquets to your dining table.
🥗 Ingredients
The Rice Base
- 2 cups Basmati Rice (long-grain, aged for at least 2 years)
- 1 teaspoon Saffron Strands (crushed and soaked in 1/4 cup warm milk)
- 3 tablespoons Ghee (Clarified Butter) (high quality for authentic flavor)
- 3.5 cups Water (or vegetable stock for more depth)
- 1.5 teaspoons Salt (adjust to taste)
Whole Spices (Aromatics)
- 1 inch Cinnamon Stick (broken into two)
- 4-5 pieces Green Cardamom (lightly crushed)
- 1 piece Black Cardamom (whole)
- 4 pieces Cloves (whole)
- 1 piece Bay Leaf (dried)
The Jeweled Garnish
- 10-12 pieces Cashew Nuts (halved)
- 10-12 pieces Almonds (blanched and slivered)
- 1/4 cup Walnuts (roughly chopped)
- 2 tablespoons Raisins (golden sultanas preferred)
- 1/4 cup Pomegranate Arils (fresh for garnish)
- 1/2 piece Apple (peeled and finely diced)
- 10 pieces Grapes (sliced in half)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in ample water for 30 minutes, then drain completely.
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2
While the rice soaks, crush the saffron strands and soak them in 1/4 cup of warm milk. Set aside to develop a deep golden hue.
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3
In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of ghee over medium heat. Add the cashews, almonds, and walnuts.
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4
Fry the nuts until they turn a light golden brown and become fragrant. Add the raisins and fry for another 30 seconds until they plump up. Remove all nuts and raisins from the pot and set aside.
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5
In the same pot, add the remaining 2 tablespoons of ghee. Once hot, add the bay leaf, cinnamon stick, green cardamom, black cardamom, and cloves. Sauté for 1 minute until they release their aroma.
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6
Add the drained rice to the pot. Gently sauté the rice in the ghee for 2-3 minutes, stirring carefully so the grains don't break, until they are well-coated and look slightly translucent.
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7
Pour in 3.5 cups of water (or stock) and add salt. Bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to the lowest setting. Drizzle the saffron milk over the top of the rice, but do not stir it in—this creates beautiful streaks of white and yellow.
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9
Cover the pot with a tight-fitting lid. If the lid isn't tight, place a clean kitchen towel over the pot before putting the lid on to trap the steam (Dum style).
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10
Cook undisturbed for 12-15 minutes. Turn off the heat and let the pot sit, covered, for another 5-10 minutes to allow the steam to finish the cooking process.
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11
Open the lid and gently fluff the rice with a fork. Be careful not to mash the delicate grains.
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12
Fold in half of the fried nuts and raisins. Transfer the pulao to a large serving platter.
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13
Top with the remaining fried nuts, the diced apples, halved grapes, and fresh pomegranate arils for a burst of color and freshness.
💡 Chef's Tips
Always use aged long-grain Basmati rice; the older the rice, the less sticky and more fragrant your pulao will be. Do not skip the soaking process; it ensures the grains expand to their full length during cooking. When sautéing the rice in ghee, be extremely gentle with your spatula to avoid breaking the fragile, soaked grains. If you prefer a sweeter profile, you can add a pinch of sugar or a few drops of rose water to the saffron milk. For an extra touch of luxury, garnish with edible silver leaf (vark) before serving.
🍽️ Serving Suggestions
Serve warm with a side of creamy Pineapple Raita to complement the fruity notes of the pulao. Pairs beautifully with a spicy Kashmiri Rogan Josh or a rich Paneer Butter Masala for a complete meal. A side of roasted papadums adds a necessary crunch to the soft, fragrant rice. Serve with a cooling Mint and Cilantro chutney to balance the richness of the ghee and nuts. For a drink pairing, a glass of chilled sweet Lassi or a warm cup of Kashmiri Kahwa tea is ideal.