Allergens in Kashmiri Pulav: milk, tree nuts.
Ingredients
Quantities for 4.
- 2 cups, soaked 30 min Basmati Rice
- 1 cup Milk
- a good pinch Saffron
- 4 Cardamom
- 1 piece Cinnamon
- 4 Clovesoptional
- 1 Bay Leafoptional
- 1 tsp Fennel Powderoptional
- 2 tbsp Almonds
- 2 tbsp Cashewoptional
- 2 tbsp Raisins
- 1/2 cup seeds Pomegranateto finishoptional
- 1 tsp Sugaroptional
- 3 tbsp Ghee
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The sweetness should be barely there. This is a foil for rich meat dishes, not a dessert. One teaspoon of sugar for two cups of rice is enough.
- Warm the saffron in the milk for ten minutes before using; dropping threads into the pot does almost nothing.
Method
- Warm the milk and steep the saffron in it.
- Fry the nuts and raisins in ghee until the nuts colour and the raisins puff. Lift out and reserve.
- In the same ghee, bloom the whole spices, then add the drained rice and turn it gently for 2 minutes.Gently. Soaked grains break easily.
- Add the saffron milk, 2.5 cups water, sugar and salt. Bring to a boil, then cover and cook on the lowest heat 12 minutes.
- Rest, covered and off the heat, a further 10 minutes before lifting the lid.
- Fork through the fried nuts and raisins and scatter pomegranate over the top.
Storage
Keeps 2 days refrigerated. Reheat covered with a splash of water. Add the pomegranate fresh rather than storing it in the rice.
Nutrition Low estimate
One serving of Kashmiri Pulav (199 g) is about 584 calories, or 294 calories per 100 g.
Medium protein: 12 g a serving, 8% of the calories
| Per serving199 g | Per 100 g | |
|---|---|---|
| Calories | 584 kcal | 294 kcal |
| Protein | 12.1 g | 6 g |
| Carbohydrate | 90.5 g | 46 g |
| of which sugars | 11.4 g | 6 g |
| Fibre | 3.6 g | 2 g |
| Fat | 19.5 g | 10 g |
| of which saturated | 8.1 g | 4 g |
| of which unsaturated | 9.9 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.