Rice is a staple in any kitchen and with many different types. It lends itself to a limitless number of recipes. Each type of rice has its own taste, texture and unique properties that work well with different cooking applications. And you can use that variety to your advantage by cooking up simply mouth-watering dishes.
I will share some of rice releted recipe, and it will be some part of article. Every article have a new recipe that's made by rice. Today's recipe is Kashmiri Pulao/Kashmiri Fried Rice.
Kashmiri Pulao/Kashmiri Fried Rice.
This is a traditional Kashmiri cuisine, where rice is cooked with lots of spices and flavoursome broth. It is topped with ghee fried almonds, cashews, and raisins.
Kashmiri cuisine is immensely popular for their aromatic foods. There are few different ways of making it, but the key ingredients like using saffron, dry fruits, raisins and fresh fruits is the standard that is followed.
A traditional Kashmiri polao is made with a lamb broth, in which a lot of spics and fried onions are simmered to extract the flavours. This mildly sweet tasting dish is simply delicious and most importantly, the ghee and fried onions contribute to a tantalising aroma.
Ingredients:
1½ cup ACI Aroma Aromatic Chinigura Rice
20 cashew nuts
10 almonds
¼ cup raisins
¼ cup pomegranate
½ cup apple and pineapple, chopped
200g paneer, into ½ inch cubes
A few threads of saffron
½ cup onion, sliced
2 black cardamoms
2 green cardamoms
2 bay leaves
2 cloves
1-inch cinnamon
½ tsp dry ginger powder
½ tsp fennel seeds
¼ tsp cumin seeds
3 tbsp ghee
Salt to taste
Method:
Soak rice in water for half an hour. Let the water drain. Soak saffron in two teaspoons of milk. Heat oil in a pan and deep fry the onions till golden and crisp. Drain on absorbent paper. Bring 4½ cups of water, black-green cardamom, bay leaves, cinnamon, dry ginger powder, fennel seeds, and salt to a boil. Lower heat and simmer for 15 to 20 minutes or till reduced to 3 cups of stock. Remove from heat and strain the stock. Discard the spices.
Heat ghee in a deep pan, add cumin seeds and cardamoms. When the cumin seeds change colour, add soaked rice and the stock. Bring to a boil, lower heat, cover and cook till the rice is almost done. Gently stir in the paneer cubes, raisins, cashew nuts and almonds. Sprinkle soaked saffron milk and fried onion over the rice. Cook on 'dum' for another 8-10 minutes. Garnish with fried onions, pomegranate, apple and pineapple, Serve hot.