This past weekend my sister and I tried making Kashmiri Palao (saw the recipe online with a picture that looked mouth watering). It didn’t turn out the way we had expected it to. The rice came out kaacha. The recipe didn’t really tell us how much water we were supposed to use hence the rice were not fully cooked.
Has anyone ever made KP? If so share your recipe please.
Re: Kashmiri Palao
post the recipe
Re: Kashmiri Palao
Ingredients:
Basmati rice 2 cups
Milk 1/4 cup
Cream 1/2 cup
Cumin seeds 1/2 tsp
Cloves 3nos
Cinnamon 1 inch stick
Cardamom 4 pods
Bay leaf 1
Ghee or butter 2 1/2 tsp
Water – 1 3/4 cups
Saffron strands 1/4 tsp
Rose water 1/2 tsp
Chopped mixed fruits ( apple, raisins, apricot, peaches, candied cherries etc) 1 cup
Mixed nuts 1/4 cup ( Almonds, pecan, walnut, cashews etc.)
salt to taste
Method
Wash rice with plenty of water and drain. Heat ghee/butter in a pressure cooker (with lids off) fry cloves, cinnamon, bay leaves, 2 pods of crushed cardamom and cumin seeds. Lower the heat, add rice and fry for a minute. Add cream, milk, a pinch of saffron strands and salt to taste. Mix gently, add water*(how much?! same quantity as you would in any other palao?),* close the cooker and cook on high heat till you hear one whistle. Remove from heat, wait 5 minutes. Release pressure, transfer the rice to a large mixing bowl, and keep it covered with a foil. Shallow fry nuts in ½ tsp ghee and drain on paper towels. Add fruits, nuts, 1 crushed pod of cardamom, remaining saffron strands and rose water to the cooked rice , gently mix using a fork. Keep it covered for the flavors to blend. Serve hot with a mild raita.
For making this pulao in a regular pan, add ½ cup more of water along with the other suggested ingredients in this recipe for cooking the rice, and cook it covered till the grains are well done yet separate. Turn off the heat. Add fruits, nuts and the remaining ingredients .Gently mix and keep it covered for 10minutes before serving.
Re: Kashmiri Palao
I have never had kashmiri pulao but if the only problem was the rice not being properly cooked and the taste was fine, then that can be easily fixed. In my household, we use 1:1.5 of rice/water ratio for pulao. Judging from the ingredients listed, it seems that you need about 1 more cup of water (i am looking at 1/4 cup milk + 1 3/4 cup water).
Btw, thanks for posting the recipe. I think i would love to give this a try. Do you what this is served with? Raita only or some sort of kebabs or salan?
Re: Kashmiri Palao
if the rice are supposed to be cooked in a pressure cooker, then add the same quantity as the rice, ie, for 1 cup rice add 1 cup water.