Kashmiri Pulao

The richness and royalty which comes to the mind while hearing about a "Kashmiri Pulao" is itself incredible. And hell, yeah.. it is rich; and it is royal. It is fruity, and it is nutty. It was one of the best simple and easy rice recipe I have had in a while. This recipe uses fried nuts (with a warning they indeed make the dish on the heavier side) and some fruits.

Usually fruits which are added to the rice are apples, pineapple and pomegranate. But what has to kept in mind the combination with which this dish is being served. If you are serving it with a spicy or tangy curry, then I guess the combination of the curry and fruits would not be good idea. I served it with butter chicken so I skipped onto the fruit. But if this is being served as a side dish, with something sweet, such as fruit raita (pineapple or mixed fruit), then adding fruits would be great.

Ingredients:

Basmati Rice: 2 cups
Cooking oil: 4 tsp.
Onion (sliced): 1
Bay leaves: 2
Cloves: 3
Cardamom: 2
Cumin seeds: 1 tsp.
Cinnamon stick: 1
Dry ginger powder: 1/2 tsp.
Saffron: 2 pinches
Cashew nuts: 6
Almonds: 6
Walnuts: 4

Soak basmati rice in water for 30 minutes and then boil them plain. Keep aside. Heat oil in a shallow pan and add the sliced onions. Sauté them until they become golden brown and crispy. Drain them from the oil and keep aside on a tissue paper. In the same pan, lightly fry cashews, almonds and walnuts; each separately, drain oil and keep aside. In the same pan, add the whole spices: cumin seeds, cardamom seeds, cloves, bay leaves and cinnamon. Fry till the spices become fragrant. Add dry ginger powder and mix well. Add saffron strands and turn off the flame. Pour this tempering over the boiled white rice. Garnish with dry fruits and fried onions. Serve as you wish.