Indian cuisine · Dough, Pasta & Rice

Kashmiri Pulao

Mild saffron rice with dried fruit, almonds and pomegranate seeds, cooked in ghee with cardamom.

Ingredients · for 4 servings

• 300 g basmati rice
• 0.5 g saffron threads
• 200 ml milk
• 80 g almonds
• 50 g cashews
• 60 g raisins
• 100 g dried apricots
• 1 pomegranate
• 5 cardamom pods
• 1 tsp sugar
• 4 tbsp ghee
• Salt

Instructions

1. Soak the basmati rice in cold water for 30 min. and drain well; soak the saffron threads in the lukewarm milk until it turns a strong yellow.
2. Roughly halve the almonds and cashews, cut the dried apricots into strips and seed the pomegranate.
3. Heat 2 tbsp ghee in a pan and toast the almonds, cashews and raisins over medium heat for 3 min. until the nuts are golden brown and the raisins are plump, then remove.
4. Heat the remaining ghee in a pot, lightly crush the cardamom pods and toast for 30 sec. until fragrant, then add the rice and stir for 2 min. until glassy.
5. Pour in the saffron milk and 400 ml hot water, add sugar and salt, then cook covered over the lowest heat for 14 min. until the liquid is absorbed; let rest covered for 5 min.
6. Fluff the rice loosely with a fork, fold in the nuts, raisins and apricots and serve sprinkled with pomegranate seeds.