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Kashmiri Kesar Pulao Recipe
Bring the aromatic flavors of Kashmir to your plate with this exquisite saffron-infused rice dish. Perfect as a main course, this vegetarian recipe pairs beautifully with Kashmiri Rogan Josh or Lotus Stem Cutlets.
Cuisine: Kashmiri
Course: Main Course
Diet: Vegetarian
Ingredients:
- 1 ½ cups rice
- ¼ teaspoon saffron
- 2 tablespoons milk
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1-inch cinnamon stick
- 2 cloves
- Salt, to taste
- 2 tablespoons ghee
- 3 cups water
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Instructions:
- Prepare the Rice: Wash the rice thoroughly and soak it in water for 15 minutes. Drain the water and set the rice aside.
- Infuse the Saffron: Heat milk in a small saucepan for 1 minute. Add the saffron strands and let them steep. Set this aside.
- Prepare the Tempering: Heat ghee in a pressure cooker over medium heat. Add cumin seeds, fennel seeds, cinnamon, and cloves. Sauté until the cumin seeds crackle and release their aroma.
- Cook the Pulao: Add the soaked rice to the cooker. Pour in 3 cups of water, the saffron-infused milk, and salt to taste. Mix everything gently.
- Pressure Cook: Close the pressure cooker and cook on medium heat for 2 to 3 whistles. Turn off the heat and let the pressure release naturally.
- Fluff and Serve: Open the cooker, fluff the rice gently with a fork, and serve hot.
Serving Suggestions:
Pair this Kashmiri Kesar Pulao with traditional Kashmiri dishes like Rogan Josh or Lotus Stem Cutlets for a flavorful and aromatic meal.
