KASHMIRI PILAF vage icon


Mishtann Basmati Rice - 200 gms or 1 cup (as per US RATIO). (rinsed twice and soaked for 20 mins)

INGREDIENTS

  • Onion. 2 nos - medium sized - sliced
  • Cinnamon stick - 2 nos - medium sized
  • Cardamom - 4 nos
  • Star Anise - 2 nos
  • Saffron - 2 pinch
  • Milk - 2 tbslp - 30 ml approx.
  • Cashews - 25gms
  • Raisins - 15gms
  • Walnuts - 20gms
  • Almonds - 20gms - soaked overnight and skinned.
  • Pineapple slices - 2 nos
  • Pepper - 1tsp
  • Sugar - 12 tsp.
  • Pure ghee - tblsp
  • Oil - 2 tsp.
  • Salt - to taste
  • Hot water - 370 ML
KASHMIRI PILAF

PROCEDURE

Fry the chopped and sliced dry fruits(cashews, raisins, walnuts and almonds) in 1 tbslp ghee and keep aside.

Grill the sliced pineapple over a grill plate and cut into small bite sized pieces and keep aside.

Soak the saffron in the warm milk and keep aside.

Take the remaining ghee and add the oil to it In a cooking vessel.

Add the spices cinnamon, cardamom, star anise and fry till the flavours are infused.

Add the sliced onions and 1/2 tsp sugar and fry till light golden brown (caramelised).

Add the soaked Basmati Rice and fry for 2 mins.

Now add the soaked saffron in milk and mix well.

Add the hot water and the salt and pepper.

Cover the vessel with a lid on high heat for 3 mins, than lower the heat to medium and cook till the Basmati Rice is done.

Garnish with the grilled pineapple. Other garnish options could be grilled figs, or dry fruits like peaches.