Kashmiri Pulao with fresh fruits and dry fruits ,fennel/saunf/mouri and dry ginger powder and various other spices is very simple yet tasty dish from the beautiful valley.
Preparation Time- Soaking Rice 30 min and other preparation work 15 min
Cooking Time - around 20 min
Ingredients:-
1. 1 cup Basmati Rice
2. Mixed dry fruits and nuts ( I used cashews,almonds,walnuts,date,fig ,raisins golden and black, you can use your choice of dry fruits and nuts )
3. Fresh fruits ( Apple,Green Grapes,Pomegranate , you can also add pineapple and other colour grapes)
4. 1 teaspoon Fennel seeds/saunf/mouri which I ground in a grinder.
5. 1/4th teaspoon dry ginger powder.
6. Pinch of Saffron little crushed and soaked in warm milk ( around 3 tablespoon Milk )
7. Whole spices ( 2 bay leaves,1/4th teaspoon shah Jeera,1/2 of black cardamom,2-3 green cardamoms,2 one inch cinnamons,3-4 cloves ).
8. Water for washing and soaking the rice and also for cooking.( details explained later )
9. Salt as per your taste. ( I added less than 1/2 teaspoon )
10. Onion ( 1/2 of a big Onion sliced )
11. Oil / Ghee ( I used mixture of oil and ghee )
Preparation :-
1. Wash and clean the rice properly and then soak it in enough water for at least 30 min.Then drain the water and keep it aside.
2. Chop the date and slice the fig.
3.Take an utensil ( I used non stick ) add oil,let it warm up and then fry the dry nuts and dry fruits and keep aside. ( do not fry too much,like raisins may harden,figs and date do not require too much frying )and keep aside.
4. Now add more oil if required and fry the sliced onion til crispy brown and keep aside ( usually beresta is used where onion is deep fried but I just fried them til crispy brown in little oil ).
5. The fresh fruit I usually chop just before garnishing and serving. Do not add lot of fresh fruits just for garnishing,NOTE - I did not add the whole apple i just added less than half of the Apple.
Cooking :-
1. I usually prefer to use non stick utensil with a glass lid so that I can keep an eye on the state of the rice and as per that add water,usually 1 cup Rice follows 1 and half cup water but some varieties require 2 cups water. I usually start with 1 cup rice and 1 and half cup water and then cover cook on low flame and then as needed I sprinkle water and continue to cover cook on very low flame .So this prevents from getting a mushy Rice.
2. Take the utensil add oil and then add the whole spices. Let them sizzle in the oil and infuse their flavours .Next add the drained Rice and fry it along with dry ginger powder and fennel/saunf/mouri powder.When rice is fried you will hear a "chit chit " kind of sound.
3. Then add the saffron with milk and also 1 and half cup water,bring it to a boil and then low the flame minimum ,cover and let it cook on a slow flame.Initially due to the milk frothing may occur.
4. Now it ill take around 15-20 min on a very low flame to cook the rice properly.Just keep an eye it water is all dried then sprinkle little cover and continue cooking on low.lastly just fluff up the rice with a fork and then cover and let it rest switched off for some time before serving with the garnishing ( fresh fruits,dry fruit and nuts and fried onions ).
Pictures:-
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