Kashmiri Pulao is a very special rice recipe. This traditional dish from Kashmir bursts with flavors and is packed with the goodness of dry fruits and fresh ones too. The original recipe calls for cooking rice in milk. But in this version of mine, the rice is cooked in rich coconut milk and flavored with rose essence. The subtle sweetness from the fresh fruits makes it even more interesting. There is something to crunch or munch on in every bite. Do try this amazing rice recipe. You will definitely love it.
You may even use saffron for flavoring. Since I did not have stock of saffron, and also, as I have begun to dislike (don’t know why) the taste of saffron, I have opted for rose essence. This wonderful blend of ingredients together with the spices makes this dish rich in flavor and appetizing.
I have come across many recipes of Kashmiri pulao wherein milk is used to cook the rice. To make it a bit different and to enhance the flavor, I have used home-made coconut milk. Though you have to put in a bit more effort, I can assure you, it is all worth the effort.
So do check out the recipe of how to make this interesting version of Kashmiri pulao and serve it with love to your loved ones.
Kashmiri Pulao with Coconut Milk
Wash the rice and allow to drain.
Heat half of ghee and oil taken in a pan.
Add in three fourth of the onions taken (reserving a little to be used while cooking the rice).
Let it fry nicely until it turns golden brown.
Remove from flame and keep it aside.
To the same pan, add the raisins, cashew nuts, pistachios and almonds. Fry until they become golden brown in color.
Next, to the same pan add in 1 tbsp each of ghee and oil.
Now add the cloves, cinnamon, cardamom, and bay leaf. And saute for a minute.
Add in rest of the sliced onions, ginger, green chilies and crushed fennel seeds.
To this add the washed and drained rice.
Mix well. Saute until the rice is fried well and turns crisp.
Now add the coconut milk, turmeric powder and salt. (If adding saffron, add at this stage).
Mix and cook covered in low flame until cooked completely.
In the meanwhile, heat the remaining ghee and oil in another pan.
Saute the carrots and peas with little salt.
Cook covered for 5-10 minutes.
Once done, switch the flame off.
When the rice is cooked, add the fried onions, dry fruits, pineapple, apple, pomegranate and the cooked carrots and peas.
Add the rose water in 1 tbsp water and sprinkle on top of the rice.
Mix well and cook covered for 1 minute.
Delicious and flavorful Kashmiri pulao is ready.