KASHMIRI VEGETABLE PULAO

Kashmiri cuisine stands as a true reminder of their rich culinary heritage. Kashmiri cuisine is distinct and has its own blend of spices that give a unique flavor.

This pulao has a mild sweet taste, and this is what differentiates it from other varieties of pulao. This delicious and flavorful dish is made using some easily available ingredients.

You can make this pulao any time you want, for lunch or dinner. If you have some unexpected guests dropping by and you want to treat them to something delicious, then go for this recipe.

Everybody loves this pulao, especially children, because it is not spicy at all, and it is a complete meal loaded with vegetables.

You don’t need any side dish for this recipe, you can serve it with a raita and pickle. But if you like you can serve it with spicy curries.

How to make Kashmiri Vegetable Pulao

• First, I cooked the basmati rice until almost cooked, adding the coriander seeds and 1/2 teaspoon of lemon juice. Then I drained the water from it and kept aside.
• Then in a thick-bottomed pan, I heated 1/2 tablespoon of ghee over a medium heat, added the cashew nuts (fried golden) and kept aside.
• Adding the remaining ghee into the same pan, into it I added the whole spices (cinnamon stick, cardamom, whole pepper and cloves) and sautéed for a minute, then added the ginger-garlic paste into it and sautéed until the raw smell was gone. It may take about 2 minutes. I kept the temperature of the stove in medium.
• Then I added the vegetable pieces, and the required amount of water to cook the vegetables. Into it I added the sugar and 1/2 teaspoon of lemon juice and cooked the vegetables until they are about 90% cooked. Into it I added the cooked rice and mixed gently, and then added the required amount of salt.
• I reduced the temperature of the stove to low, covered the vessel with a lid and allowed it to cook for a few minutes for the rice and the vegetables to fully cooked.
• Then I added the saffron water and mixed gently. Into it I added the fried cashews and mixed gently and served.

Ingredients used

Vegetables: I used carrots, beans, potatoes and cauliflower in this recipe. I cut them into medium-sized pieces so that they all are cooked well.

Ghee (clarified butter): Ghee gives the recipe its flavor and aroma. It is also healthy. If you do not like ghee you can use butter, olive oil or any other vegetable oil you like.

Basmati rice: It is aromatic and has longer grains than white rice. I soaked it before cooking, this will make the rice soft when it is cooked.

Whole spices: I used coriander seeds, cinnamon stick, cloves, green cardamoms and black peppercorns. They give aroma and add flavor to the dish.

Cashew nuts: I fried the cashew nuts in ghee and added into the rice. It adds richness and flavor to the pulao.

Saffron strands: It gives a mild yellow color to the pulao. Saffron is a powderful antioxident. It also gives aroma and flavor to the dish. You can soak it in warm water or warm milk for 30 minutes and then add in the pulao.

Lemon juice: I added a little bit of lemon juice for flavor.

Sugar: Gives flavor to the pulao.

Ginger-garlic paste: Gives flavor and also helps in digestion.

KASHMIRI VEGETABLE PULAO RECIPE

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Ingredients

• Whole spices

• 1/2 teaspoon of whole coriander seeds

• A small piece of cinnamon stick

• 3 or 4 cloves

• 5 or 6 whole black peppercorns

• 4 or 5 cardamoms

• Vegetables

• 1small carrot cut into small pieces

• 10 to 15 green beans cut into 2-inch-sized pieces

• 1/4 of a medium sized cauliflower cut into small pieces

• 1 medium potato cut into medium pieces

• Other ingredients

• 1 cup of basmati rice soaked for 1/2 an hour and drained

• 1 teaspoon of lemon juice

• 1 or 2 tablespoons of ghee

• A pinch or two of saffron soaked in 1/4 cup (250 ml cup) of warm water or warm milk for 30 minutes

• 1/2 teaspoon of ginger paste

• 1/2 to 3/4 teaspoon of garlic paste

• A handful of cashew nuts

• Required amount of salt

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Directions

• Cook the basmati rice until it is almost cooked (say 90%), adding the coriander seeds and 1/2 teaspoon of lemon juice. Drain and keep aside.
• In a thick-bottomed pan, heat 1/2 tablespoon of ghee over a medium heat add the cashew nuts, fry golden and keep aside.
• Add the remaining ghee into the pan, add the whole spices (cinnamon stick, cardamom, peppercorns and cloves) and sauté for a minute and then add the ginger-garlic paste into it. Sauté until the raw smell is gone. It may take 2 minutes. Let the temperature of the stove be in medium.
• Add the vegetable pieces, add required amount of water to cook the vegetables, into it add the sugar and 1/2 teaspoon of lemon juice and cook the vegetables until they are cooked 90%.
• Add the cooked rice into this vegetable mixture and mix gently.
• Add the required amount of salt and mix.
• Reduce the temperature of the stove to low, cover the vessel with a lid and let it cook for few minutes or until the rice and the vegetables are fully cooked. If the rice is too dry and there is no water in the dish add a little bit of warm water.
• Add the saffron water and mix.
• Add the fried cahsews and mix gently.
• Serve hot with pickle or spicy curry of your choice.

STEP BY STEP PICTURES

Cook the basmati rice until it is almost cooked (say 90%), adding the coriander seeds and 1/2 teaspoon of lemon juice. Drain and keep aside.

In a thick-bottomed pan, heat 1/2 tablespoon of ghee over a medium heat add the cashew nuts and fry golden. Keep aside.

Add the remaining ghee into the pan, add the whole spices (cinnamon stick, cardamom, peppercorns and cloves) and sauté for a minute.

and then add the ginger garlic paste into it. Sautée until the raw smell is gone. It may take about 2 minutes. Let the temperature of the stove be in medium.

Add the vegetable pieces, add required amount of water to cook the vegetables. Into it, add the sugar and 1/2 teaspoon of lemon juice and cook the vegetables until they are 90% cooked. Then add the cooked rice and mix gently.

Add the required amount of salt and mix. Reduce the temperature of the stove to low, cover the vessel with a lid and let it cook for a few minutes or until the rice and the vegetables are fully cooked.

Add the saffron water and mix.

Add the fried cahsews and mix gently.

Serve hot with pickle or a spicy curry of your choice.

NOTE

I usually soak the cauliflower pieces in warm water mixed with salt for 5 minutes. This will remove the impurities in it.

Soak the rice in water for half an hour, this will make the rice soft when cooked.

You can soak the saffron threads in hot water or warm milk.

I added a handful of cashew nuts, if you want you can add a little bit more.

After adding the rice into the vegetables, if you feel the rice is dry you can add a little bit (say 1/4 cup measured in a 250 ml cup) of warm water.