A Royal Delicacy Kashmiri Pulao is a sweet, aromatic, and visually appealing dish with perfectly separate grains of rice. What sets it apart from other rice dishes is the high-quality rice that is typically used in the preparation of this dish. The carefully aged long grain rice with a naturally fragrant aroma offered by Age Rice's Age Dubar Basmati Rice is the perfect base for a traditional Kashmiri style pulao.
Here is a simple, easy-to-follow, recipe to make a soft, aromatic, and restaurant-style Kashmiri Pulao at your home.
Why Choose Pulav Basmati Rice by Age Rice for Kashmiri Pulao?
1. Aged to Perfection
Pulav Basmati Rice by Age Rice is properly aged to enhance the flavor and to improve its texture. It is aged until the right balance is achieved for each grain so that it can be cooked firm yet still retain enough softness for an enjoyable mouth feel with each bite.
2. Long, Separate Grains
It uses long, separate rice grains to provide a light and airy rice (as opposed to a heavy, sticky masala) to the Kashmiri Pulao. As a result, the long rice grains from Age Pulav Basmati Rice will also keep their shape when cooked so they do not become sticky together as other types of rice can.
3. Better Flavor Absorption
This rice has a great ability to absorb the subtle flavors of a dish, including saffron and rose water, nuts and whole spices, as examples, while at the same time it does not overpower the dish.
4. Digestibility & Nutritional Benefits
The digestibility and nutritional benefits of Pulav Basmati Rice are also greater than those of regular rice because of its lower calorie content and lighter nature. Therefore, the Kashmiri Pulao is a very satisfying meal that is easy on the stomach.
Ingredients Needed
Rice
- 1.5 cups Age Pulav Basmati Rice
Fruits & Nuts
- Cashews
- Almonds
- Raisins
Spices
- Green cardamom
- Cinnamon
- Cloves
- Saffron strands
Vegetables (Optional)
- Carrots
- Green peas
Other Ingredients
- Ghee
- Sugar (a small pinch, as per taste)
- Water
- Rose water
- Kewra water
Optional Tip:
For a more premium touch, you can add dried cherries, cranberries, or fresh pomegranate seeds.
Preparing the Rice
1. Rinse Rice Thoroughly
Wash your rice 3-4 times with clean cold water until all impurities are removed from the water. Rinse your rice this many times to remove as much excess starch as possible & help keep the individual grains separate.
2. Soak Rice
Soak the rice for 30–45 minutes. Soaking allows even cooking and enhances grain elongation.
3. Boil Rice
Boil the rice using a large amount of water. When the rice has been boiled approximately 70-80%, it should be soft to touch but still keep its form. Immediately drain off excess water from the rice after boiling.
4. Rest the Rice
After draining excess water, allow the rice to sit for a short time. Allowing the rice to sit will allow some of the steam that is inside the rice to exit which will result in fluffier grains of rice.
Preparing the Kashmiri Pulao Masala & Nuts
1. Ghee & Spices
Gently melt ghee in a thick-bottomed pan with cinnamon, cardamon and cloves so that they can let out all the aroma.
2. Cashews, Almonds & Raisin
Put cashews, almond and raisins into the ghee pan and fry it at low temperature, as long as they are golden brown and fragrant. Be gentle, don't burn the nuts and fruits.
3. Vegetable (optional)
Carrots and Peas, if added, need to be fried lightly for about 5 minutes or less so that it is tender but still keeps its original color and shape.
4. Flavoring
Pour the saffron milk mix, rosewater, and Kewra water. These three flavoring will give you the unique Kashmiri Pulao smell.
Layering & Cooking the Pulao
1. Layering Partially Cooked Rice
The first step is to add a layer of the undercooked rice.
2. Add Masala, Nuts & Fruits
Next, you will add the masala, nuts and fruit in an even distribution so that each spoon has a good balance of sweetness and aromas.
3. Final Layer of Rice
Add the remaining rice on top. Drizzle with saffron milk and a touch of ghee.
4. Dum Cooking (Slow Steam)
Place the lid tight down and continue to cook at an extremely low temperature for approximately 15-20 minutes. The slow cooking process in this method is what will allow all of the flavors to penetrate throughout the dish and keep the rice soft and light.
Serving Suggestions
Serve this rice dish when it is warm and serve it with cold (chilled) raita or just plain yoghurt. Garnish your dish with dry fruits or pomegranate seeds. When you are ready to serve, use a flat spoon to carefully pick up each portion in order to maintain the structural integrity of the grains of rice. The natural characteristics of the Age Pulav Basmati Rice allow for the grain separation, aroma retention, and visual appeal of the rice to be preserved even after serving.
Tips & Tricks for Perfect Kashmiri Pulao
- Use freshly ground saffron to get the most out of the scent of saffron.
- Do not overcook your rice when boiling it.
- Gently fold your rice so that each layer remains intact.
- Choose an older (aged) basmati rice for the best results.
Conclusion
A real Kashmiri Pulao has to have an understated taste, an aromatic scent, and just the right cooked rice. The Pulav Basmati Rice by Age Rice is important for creating the perfect combination of softness, length of grain and the refined smell that distinguishes this classic dish. Try it at home, experience the royal flavors and enjoy sharing your results with family and friends. Experience the magic of aged basmati rice in each bite!