Explore our collection of recipes that highlight the versatility and
flavor of Rice of Kashmir.
Featured Recipes
Kashmiri Pulao
Instructions:
Firstly, in a pressure cooker add ghee and allow to melt.
Further add cashews, raisins and pistas.
Saute on low flame till they turn aromatic. Keep aside.
Further add all spices and saute till the spices turn aromatic.
Additionally add onions, green chilly, and ginger-garlic paste.
Saute till the onions turn slightly golden brown.
Furthermore, add chili powder and salt.
Saute on low flame till the spices are cooked well.
Now add soaked basmati rice for 30 minutes.
Add 1.5 cups water and give a good stir.
Also add saffron milk and fried dry fruits and mix gently.
Pressure cook for 2 whistles on medium flame.
Then once the pressure is released, gently fluff the rice.
Finally, serve Kashmiri pulao with onion tomato raita.
Ingredients:
1 tbsp ghee / clarified butter
10 cashews / kaju, halved
3 tbsp raisins / dry grapes
1 tsp jeera / cumin seeds
1 medium sized bay leaf / tej patta
2 pods cardamom / elachi
1 inch cinnamon stick / dalchini
½ tsp pepper / kali mirch
5 cloves / lavang
½ tsp fennel seeds / saunf
1 medium sized onion, thinly sliced
1 green chili, slit lengthwise
Salt to taste
1 tsp ginger-garlic paste / adrak-lasun paste
½ tsp Kashmiri red chili powder / lal mirch powder
1 cup basmati rice, soaked for 30 minutes
1½ cups water
2 tbsp saffron milk
2 tbsp coriander leaves, chopped
Kashmiri Pulao
Instructions:
Preparing the Rice:
In a large pot, bring 4 cups of water to a boil.
Add bay leaf, cinnamon stick, green cardamom, cloves, and salt.
Add the soaked and drained basmati rice. Cook until 70-80% done
(the rice should still have a bite to it).
Drain the rice and set aside.
Marinating the Chicken:
In a large bowl, combine chicken pieces, yogurt, ginger-garlic
paste, red chili powder, turmeric powder, garam masala powder,
and salt.
Mix well, cover, and refrigerate for at least 1 hour (preferably
overnight).
Cooking the Chicken:
In a large pot or deep pan, heat ghee or oil over medium heat.
Add sliced onions and sauté until golden brown.
Add green chilies and ginger-garlic paste. Sauté for a minute.
Add chopped tomatoes and cook until they turn soft and the oil
starts to separate.
In a large pot or deep pan, heat ghee or oil over medium heat.
Add sliced onions and sauté until golden brown. Add green
chilies and ginger-garlic paste. Sauté for a minute. Add chopped
tomatoes and cook until they turn soft and the oil starts to
separate. Add the marinated chicken and cook until the chicken
is 80% cooked and the masala is well combined.
Layering the Biryani:
In the same pot with the chicken, spread half of the cooked rice
evenly over the chicken layer.
Sprinkle half of the chopped coriander leaves, mint leaves, and
a few fried onions.
Repeat with the remaining rice, coriander leaves, mint leaves,
and fried onions.
Drizzle the saffron milk over the top layer.
Final Cooking:
Cover the pot with a tight-fitting lid. You can also seal the
edges with dough to trap the steam.
Place the pot on a heated tawa (griddle) and cook on low heat
for 20-25 minutes to allow the flavors to meld together.
