Kashmiri Pulao
Kashmiri Pulao is a rich and indulgent dish that is perfect for special occasions or festivals. It is made with a combination of long-grain basmati rice, spices, dry fruits, vegetables and saffron, which gives it a distinctive yellow color and a rich aroma.
If there is one Kashmiri dish that nowhere resembles the original recipe, it is Kashmiri pulao. Every restaurant in India has its own desi version, and none come close to the authentic dish. Nor should it be, since the original Kashmiri pulao or Madhur Pulao, as it is called, is more of a dessert served at the end of a meal. It would be difficult to eat a main course of this sweet dish! So, restaurants make the usual pulao, add a few almonds and cashews and call it Kashmiri pulao at best.
Traditional Recipe (from madteaparty.wordpress.com):
4 C long grain Basmati rice
4 C sugar
1/2 C Ghee
Whole cardamoms, cloves, black peppercorns, cinnamon, and bay leaves
1 t (heaped) saffron strands
1 C each: almonds (blanched and split), raisins, dry coconut slivers, and chuara (dried dates)
3/4 C mishri (crystal sugar) - optional
Pick over and wash the rice. Drain and keep aside. Boil water (about 16 cups) in a large pan. Add the rice. Bring to a rolling boil and let the rice cook till it is 3/4 done (about 5 minutes). Drain the rice and keep aside.
Meanwhile, soak the saffron in a few teaspoons of water or milk and grind in a pestle and mortar. This tiny one is solely for this purpose!
Heat ghee. Add all the spices except saffron. Let them sizzle for a bit. Add sugar, stir and add 1/2 to 3/4th cup of water. Bring to boil - there should now be a thick syrup.
Drop in the prepared dry fruits. It is easier to chop the dried dates if you soak them in water for half an hour. Give a stir and add the partially cooked rice. Carefully mix to incorporate the syrupy dry fruits. Add the saffron liquid, swirling with a spoon. If you would like the pulao to have an even colour, then add the saffron to the syrup before adding the rice. I like the varied tones of yellow and saffron in my pulao. Add the crystal sugar, if using. Cover and cook on low heat for 1 hr. Longer if you like a crispy layer at the bottom. Gently mix to separate the rice grains. Serve warm.
Difficulty level: beginner! But the impact level is definitely - advanced! Just be careful with the 3/4 cooking of rice - you should be fine if you follow the timing exactly.