This very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. It is colorful and has the fruits and nuts. 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 of Kashmiri Pulao
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)
Basmati Rice or other long grained rice – 1 cup
Salt – 1 teaspoon
Sugar – 2 teaspoons
Saffron – ¾ teaspoon
Tutti Frutti
Cardamom – 4 to 5 pods
Ghee – 2 tablespoons
Sugar – 2 teaspoons
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
Fresh fruits:
Apple – 1 – chopped
Pomegranate – ½ cup seeds – washed (Wash the seeds because the juice will stain the rice and other ingredients)
Method of Kashmiri Pulao
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. Roast cashew nuts, almonds and raisins in ghee and keep it aside.
4. To the rice, add the Cooked vegetables, Fresh Fruits, Ghee roasted Dry Fruits, Crushed Cardamom, Ghee, Sugar, Tutti Frutti. Mix gently until all the ingredients are distributed evenly. Serve hot or at room temperature.