Kashmiri Kesar Pulao – Saffron Fennel Rice Recipe
Kashmiri Kesar Pulao, also known as Saffron Fennel Rice, is a fragrant and aromatic dish hailing from the beautiful Kashmir region of India. With its delicate flavors of saffron, fennel, and cumin, this pulao is a perfect balance of spiciness and sweetness, making it a beloved main course in Kashmiri cuisine. Whether you’re looking to serve it with a rich curry or as a special side for a festive meal, this pulao will undoubtedly captivate your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice | 1-1/2 cups |
| Saffron strands | 1/4 teaspoon |
| Milk | 2 tablespoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 pieces |
| Salt | To taste |
| Ghee (Clarified Butter) | 2 tablespoons |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Kashmiri
Course: Main Course
Diet: Vegetarian
Instructions:
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Soak the Rice: Start by thoroughly washing the rice under cold running water. Then, soak the rice in a bowl of water for 15 minutes. This step helps in removing excess starch and ensures the grains remain separate once cooked. After 15 minutes, drain the water from the rice and set it aside for cooking.
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Infuse the Saffron: In a microwave-safe bowl, heat the milk for about 1 minute. Once itβs warm, remove it from the microwave and add the saffron strands. Stir gently, and let the saffron steep in the milk for a few minutes. This process will release the rich color and fragrant essence of the saffron, which will infuse into the milk, adding depth to the flavor of the pulao.
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Prepare the Spices: In a pressure cooker, heat the ghee over medium heat. When the ghee is hot, add the cumin seeds, fennel seeds, cinnamon stick, and cloves. Let them sizzle for a few seconds to release their aromatic oils and fragrances.
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Cook the Rice: Add the drained rice to the pressure cooker, gently stirring to coat the grains with the ghee and spices. Add 3 cups of water to the rice, along with salt to taste. Pour in the saffron-infused milk, and give everything a gentle stir.
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Pressure Cook: Close the lid of the pressure cooker, making sure itβs sealed properly. Cook on medium heat for 2-3 whistles, then turn off the flame. Let the pressure release naturally, as this ensures the rice cooks evenly and the flavors blend together beautifully.
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Final Steps: Once the pressure has completely released, open the lid of the pressure cooker. Gently fluff the rice with a fork to separate the grains. The Kashmiri Kesar Pulao will now be ready to serve, its rich golden color and aromatic fragrance filling your kitchen.
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Serving: Transfer the Kashmiri Saffron Fennel Rice into a serving dish. It pairs wonderfully with rich curries such as Kashmiri Rogan Josh or Kashmiri Style Nadir Monjvor (Lotus Stem Cutlets). For a complete Kashmiri meal, this pulao is perfect as a side dish to complement the bold and spicy flavors of the main course.
Tips for the Perfect Kashmiri Kesar Pulao:
- Saffron: If you donβt have saffron, you can use a pinch of turmeric for color, but the flavor will be different. Saffron is what gives this dish its unique taste and fragrance, so itβs highly recommended for authenticity.
- Ghee: For a rich and authentic taste, use good-quality ghee. It adds a subtle, nutty flavor that enhances the overall richness of the pulao.
- Fluffing the Rice: Always fluff the rice gently after cooking to keep the grains separate and prevent them from becoming sticky.
Enjoy your Kashmiri Kesar Pulao as a fragrant and flavorful addition to your meal, and let its delicate flavors transport you to the majestic valleys of Kashmir.
