Kashmiri Pulao

This is my Amma’s most Beautiful, Colorful and Tasty Creation. I love this Sweetie, Fruity and Nutty Pulao. Because it is colorful and has the fruits and nuts and since we use Saffron, we named it Kashmiri Pulao. The recipe for the Pulao is very simple but a little time consuming, since we have to gather all the ingredients. Once everything is assembled, it’s just mixing the ingredients with the rice. Very Simple and definitely worth the try. Here is the recipe.


Ingredients:



Rice:

Sona Masoori Rice or Basmathi rice – 1 cup (I use Ravi sona masoori rice. For this pulao any kind of rice is okay except the sticky rice. Basmathi rice would taste even better)
Salt – 1 teaspoon
Sugar – 2 teaspoons
Saffron – ¾ teaspoon

Fresh fruits:

Apple – 1 – chopped
Pomegranate – ½ cup seeds – washed (Wash the seeds because the juice will stain the rice and other ingredients)

Nuts/Dry fruits:

Sliced Almonds – 2 tablespoons
Broken Cashews – 3 tablespoons
Raisins – 3 tablespoons

Vegetables:

Carrots – ¾ cup chopped
Green Peas – ¾ cup chopped
Yellow corn – ½ cup

Others:

Tutti Frutti
Cardamom – 4 to 5 pods
Ghee – 2 tablespoons
Sugar - 2 teaspoons

Method:

1. Cook rice with Saffron, Sugar and Salt and separate grains. Keep it aside in a large mixing bowl.

2. Boil water and add the vegetables. Cook until the vegetables are tender. Drain water and keep it aside.

3. Ghee fry the Dry fruits. Keep it aside.

4. To the rice, add the Cooked vegetables, Fresh Fruits, Ghee roasted Dry Fruits, Crushed Cardamom, Ghee, Sugar and Tutti Frutti. Mix gently until all the ingredients are distributed evenly.

Serve warm or at room temperature.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.