If you find yourself in need of something a little savory, then this Kashmiri pulao may be just the thing for you. Kashmiri cuisine is known for its emphasis on meat dishes, which by its nature tends to lean towards the savory side. Although this pulao is a vegetarian dish, it still retains the savory profile of typical Kashmiri cuisine. Feel free to alter this recipe to make it non-vegetarian. This pulao can work great with chicken.
Health Benefits
One of the more fun ingredients in this Kashmiri pulao is cinnamon. You would be surprised how often we use cinnamon in our food; depending on the food culture it can be almost daily. Cinnamon has a lot of health benefits. It can help your body manage diabetes, increase brain functionality, protect itself against bacterial and fungal infections, and improve digestion. It can also help to boost and strengthen the immune system.
Ingredients
cups basmati rice - washed and soaked: 2
tsp cumin seeds: 1/2
cloves: 3
stick cinnamon: 1
cardamom: 3
bay leaf: 1
salt to taste
tbsp oil: 2
How To Make Kashmiri Pulao
- Drain and set rice aside.
- Heat oil inside the pressure cooker.
- Add the bay leaf, cloves, cardamoms, cinnamon, and cumin seeds.
- Cook till they start to splutter.
- Add the rice and cook in the oil for 2 mins.
- Cover with the lid and cook for 2 whistles.
- Let the pressure decompress and fluff up the pulao with a fork.
Kashmiri Pulao taste great when they are served hot. Pack them in insulated food containers or steel lunch box so you can eat it warm after a few hours.
Trivia
Pulao is called pilaf in other parts of the world.