Kashmiri Pulao

[Guest guest]

Kashmiri Pulao

From Wikibooks website (adapted to vegan)

 

This very fancy pulao, or mixed rice, is from the Northern Indian state of

Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies

along the ancient overland trade routes between Persia and Hindustan, and

the cuisine is famous for using a huge assortment of nuts and dried fruits

from all over Central and Western Asia.

 

1/2 kilogram basmati or other long-grained rice, cooked and drained

3 tablespoons vegetable ghee, to taste.

5 cloves

4 pods green cardamom

1 cinnamon tree leaf (or substitute 2 bay leaves)

1 small onion, sliced thin

2 green chillies, split lengthwise

1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic)

100 grams dried dates, pitted and sliced thin

50 grams white raisins

50 grams cashew nuts

50 grams pistachio nuts

50 grams almonds, blanched and diced

pinch of salt

3-4 strands saffron

1 tablespoon soy milk or alternative

 

Heat ghee in a large wide pan or wok.

Add dry spices: cloves, cardamom, and cinnamon tree leaf.

 

Throw in the chopped onion and fry until it just begins to turn brown.

Add ginger-garlic paste and chillies and fry for about 1 minute before

tossing in all of the dried fruits and nuts.

 

Add salt to taste.

Turn the flame down to low.

 

Soak the strands of saffron in soy milk, mixing until the soy milk turns

orange.

Pour the cooked rice into the pan and sprinkle the saffron-milk on top.

 

Stir very carefully so as not to break or mash up the rice grains, mixing

the flavourings and saffron colour in uniformly and heating the rice.

Add more ghee if you're really into that sort of thing.

 

Serve with a gravy such as the basic tomato gravy. Serves 4.