Have you been wondering what to do to change the taste of your pulao? Then consider cooking up this Kashmiri pulao with fruits. The fruit makes this pulao sweet and delicious. It also gives the pulao a chewability factor that some other pulao lack. This dish also benefits greatly from the addition of nuts or meat like chicken. Since this dish is made using the one pot method, you’ll be able to quickly experiment with different fruit combinations.
Health Benefits
One of the more interesting elements of this Kashmiri pulao is the use of cinnamon sticks, a common spice utilized in dishes around the world. In fact, cinnamon has been mentioned in classical literature that dates all the way back to ancient Egypt. It not only improves the taste of your food, it also has a lot of health benefits to offer. Cinnamon can play an active role in preventing the spread of cancer cells. It can also prevent tumor growth thanks to the cinnamaldehyde and eugenol present in cinnamon.
Ingredients
cups basmati rice - washed and soaked: 2
tsp cumin seeds: 1/2
cloves: 3
stick cinnamon: 1
cardamom: 3
bay leaf: 1
cups milk: 2
cup fresh cream-beaten: 1/2
tsp sugar: 1
salt to taste
tbsp ghee: 2
cup dried fruits (cashew nuts, almonds, raisins): 1/2
edible rose petals: 2-3
How To Make Kashmiri Pulao with Fruits
- Mix the sugar, cream, milk, and salt inside a bowl.
- Drain rice and set it aside.
- Heat ghee in the pressure cooker.
- Add the cumin seeds, cloves, cardamoms, cinnamon, and bay leaf.
- Cook till they begin to splutter then add the rice and cook in the ghee for 2 mins.
- Pour in the milk mixture and a 1/2 cup of water.
- Cover with the lid and cook for 2 whistles.
- Let the pressure release, open the cooker, and gently stir in dried fruit.
- Serve hot, garnished with rose petals.
Trivia
Pulao is thought to have originated in the Persian Empire.