Bumi Spices

Kashmiri Puloa Recipe

Ingredients:

• 1 tbsp ghee / clarified butter

• 10 cashews halved

• 3 tbsp raisins / dry grapes

• 15 pistachios

• 1 tsp jeera / cumin seeds

• 1 medium sized bay leaf

• 2 pods cardamom

• 1 inch cinnamon stick

• ½ tsp pepper

• 5 cloves

• ½ tsp fennel seeds

• 1 medium sized onion, thinly sliced

• 1 green chilli, split lengthwise

• salt to taste

• 1 tsp ginger-garlic paste

• ½ tsp kashmiri red chili powder

• 1 cup basmati rice, soaked for 30 minutes

• 1½ cups water

• 2 tbsp saffron milk

• 2 tbsp coriander leaves, chopped

Instructions:

• firstly, in a pressure cooker add ghee and allow to melt.

• further add cashews, raisins and pistachios.

• 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 chilli 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.

• Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.