What is kashmiri pulav?

Question

I had never heard of it but I saw a couple questions about it in YA and now I am curious.

Answer 1

I found two very different recipes...

Kashmiri Pulav (rice, fruit, saffron, card)

  

Ingredients

2 cups long grain rice (basmati)

2 cups milk

1/2 cup cream beaten smooth

1 tsp. sugar

salt to taste

a pinch of saffron

1/2 tsp. cumin seeds

3 cloves (1/4 tsp ground cloves is 3 cloves)

1″ cinnamon

3 cardamoms (3/4 tsp to 1 1/2 tsp ground cardamom)

1 bay leaf

2 tbsp. ghee

1 cup chopped mixed fruit (pineapple or sweet grapes)

2-3 edible rose petals or 1 tsp rose water

Method

Wash and soak rice for 15-20 minutes.

Mix milk, cream, sugar, salt. Drain rice, keep aside.

Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes.

Add milk, cream, mixture.  Mix well and add 1/2 cup water. Bring to a boil.

When boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate.

Mix in fruits very gently. Serve hot with a curry or tadka dal.

http://kitchen-kollections.com/2008/02/0...

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Kashmiri Pulav

Very tasty kashmiri pulav recipe.

Serving : 3

Cooking Time : 30minutes

Ingredients

1 cup Basmati rice

1/4 cup green peas

1/4 cup carrots

1 capsicum diced

2 onions, (chopped lengthwise?)

1/2 cup mixed diced fruits

2 tsps sugar  

2 Tbsp pistashios, almonds, cashews and raisins  

1 Tbsp seedless green grapes

2 Tbsp cream  

A little saffron dissolved in 1 Tbsp warm milk

4 cardamom (1 to 2 tsp ground cardamon)

7 cloves (¼ tsp ground is 3 cloves)

1 bay leaf

1/4 tsp cumin seeds

1 Tbsp  butter

few drops rose water

3 Tbsp vegetable oil  

Salt as required

Directions

Cook peas and diced carrots separately. Cut the onions  lengthwise. Wash and soak rice for 10 minutes. Cook in enough salted boiling water till just tender. Allow it to cool and separate the grains. Heat oil, fry onions till brown and crisp. Take onions out and drain separately (save for garnish), and save the oil. In the same oil add bay leaf, clove, whole cardamom and cumin seeds. Then add capsicum and stir fry till it tender. (Note- It doesn't say to take the bay leaves, cloves, cardamom and cumin and capsicum out, but maybe they just add flavor to the oil? You don't normally eat bay leaves..Or maybe they grind them first?). Add cooked carrots and peas. Fry for another few minutes. Add salt, sugar, cream, saffron milk, fried nuts, dry fruits and cooked rice. Before removing from fire mix diced fruit pieces, cherries, butter and rose water. Garnish with fried onion.

http://www.cookchoice.com/recipe.php?rec...

Answer 2

there you go now you have it !!!!make it and be amazed !!

kashmiri pulav

500gms Long Grain (Basmati) Rice

100gms Onion sliced vertically

5gms Cinnamon (dalchini)

5gms cardamom (Elaichi)

5gms cloves

a pinch of turmeric powder

1gm saffron (kesar)

10 ml Milk

20gms walnut

20gms cashew nut

1litre water

50gms oil

salt to taste

How to make it!!!!!!!!!!

    * Wash and soak rice.

    * Heat oil and fry onions till golden brown and remove.

    * Fry whole spices, turmeric powder, add rice and sauté.

    * Add half-saffron dissolved in little warm milk.

    * Add hot water and mix well.

    * Cook a little. Finish with remaining saffron and cook till grains are separated and done.

    * Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Answer 3

The state of Kashmir is located in Northern India, in the region of the Himalayas. It was a strong trade route between the Middle East, Central Asia and the rest of India. This distinctive rice dish has those wonderful Middle Eastern and Persian influences making it very unique.

Kashmiri Pulao is a delicious and decadent rice dish. It combines fragrant long grain Basmati rice with aromatic spices, dried fruits and nuts. The use of saffron adds an extra special layer of flavor and heavenly aroma. Saffron is considered the world’s most exotic spice and is also the most expensive, so use it sparingly. A little definitely goes a long way.

There are many variations to this dish. You could try different varieties of dried fruits and nuts. You can also add pieces of fresh fruit (such as cherries, green apples, pineapple…) just before serving.

Kashmiri Pulao

Yield: 4 servings

Ingredients:

2 cups basmati rice, washed twice and drained well

2-3 shallots, finely minced

1 large garlic clove, finely minced

1 piece of ginger, peeled and finely minced (1 inch piece)

4 cloves

4 green cardamom pods (gently cracked open)

2 bay leaves

1 cinnamon stick (approximately 2 inches in length)

¼ tsp of saffron threads (soaked in 2 tbsp of milk for at least 15-20 minutes)

¼ cup of golden raisins (sultanas)

¼ cup of dried apricots (chopped)

¼ cup of dried dates (pitted and chopped)

¼ cup of pistachios (shelled and toasted)

¼ cup of almonds (no skin and toasted)

¼ cup of cashews (toasted)

salt and pepper

2 tbsp butter or ghee (clarified butter)

3¾ cups of water

handful of toasted nuts for garnish

edible rose petals for garnish (optional)

Method:

In a large wide skillet (a paella pan works great), heat the butter or ghee on medium heat. Add the shallots, garlic and ginger. Stir continuously so as not to burn, then add the spices (cloves, cardamom pods, bay leaves and cinnamon, salt and pepper). Stir and add the dried fruits and nuts. Mix well to combine and add the rice. Mix well to coat the rice grains and stir for additional 3-4 minutes. Drizzle the saffron and milk mixture into the rice, stir and add the water, cover and reduce the heat to low. Do not open or stir the rice for 18-20 minutes. Remove from the heat and allow the rice to rest for 5 minutes or so. Garnish with the extra nuts and edible rose petals and serve with your favorite Indian dishes.

Answer 4

It's an Indian food

Answer 5

Relly good Indian dish.

Answer 6

It's like a fruity-nutty kind of rice dish usually served with curry or something. (Indian food...)