Mughalai Fruit Pulav
Ingredients
Basmati Rice-2 cups.
Fruits- diced-( Pineapple, Pomegranate, Mango, Apple, Grapes and Orange)- 1 cup.
Vegetables- diced( Sweet peas, Sweet corn and Carrots)-1 cup.
Dry fruits/Nuts- Raisins, Cashew, Almonds, Tooti frooti, Walnut, Coconut scrapes( 2 tsp).
Dairy- Milk( 1/2 cup), Cream (1/4 cup), Ghee- (2tsp), Butter-a dollop.
Dry spices- Cinnamon( 2 inch piece), Bayleaves- 2, Cardomom- 3, Cloves 2, Nutmeg- a pinch.
Fresh spices- Ginger root- 2 inch piece, Garlic- 3 pods. Chopped White Onions-1 small.
Exotic spices- Khus khus- 1 tsp, Saffron- few strands. Rose water- 2tsp. Edible Rose petals for garnish.
Salt- to taste
Sugar- a pinch.
Turmeric powder- a pinch-optional.
Method:
Wash basmati rice and mildly roast it with ghee.
Soak the rice in water ( 1 cup rice to 2 cups water) for 10 minutes in a rice cooker.
While the rice is soaking, ( done real time), add butter in a pan and roast all the above mentioned dry spices.
Now add chopped onions and saute.
While the onions are getting sauted, grind almonds-3, garlic, ginger and khus khus, coconut scrapes to a fine paste.
Add the paste to the pan and saute. ( love the aroma at this point)
Soak the saffron strands in 1 cup of warm milk.
Add the contents from the pan into the rice cooker.
Add milk with saffron, cream, salt, sugar, turmeric(optional), rose water and vegetables into the rice cooker.
Cook until its done and keep it covered until ready to serve.
Gently roast the dry fruits and nuts in ghee.
Right before serving, add the dry fruits/nuts add assorted diced fruits and give it a gentle toss.
Sprinkle few drops of rose water and garnish with rose petals and serve!
Note:
Since the kashmiri pulav is a lil sweet, I made a spicy curry to go with it. I served it with Hyderabadi Mirchi Ka Saalan and wow, what an accompaniment to go with this nutty textured fruit pulav.
Taking into account the milk we are adding, to reduce the water amount, so the pulav has a nice texture and not too soft.
Please throw in your ideas and comments, just so I know, if I closely matched the original recipe.
Basmati Rice-2 cups.
Fruits- diced-( Pineapple, Pomegranate, Mango, Apple, Grapes and Orange)- 1 cup.
Vegetables- diced( Sweet peas, Sweet corn and Carrots)-1 cup.
Dry fruits/Nuts- Raisins, Cashew, Almonds, Tooti frooti, Walnut, Coconut scrapes( 2 tsp).
Dairy- Milk( 1/2 cup), Cream (1/4 cup), Ghee- (2tsp), Butter-a dollop.
Dry spices- Cinnamon( 2 inch piece), Bayleaves- 2, Cardomom- 3, Cloves 2, Nutmeg- a pinch.
Fresh spices- Ginger root- 2 inch piece, Garlic- 3 pods. Chopped White Onions-1 small.
Exotic spices- Khus khus- 1 tsp, Saffron- few strands. Rose water- 2tsp. Edible Rose petals for garnish.
Salt- to taste
Sugar- a pinch.
Turmeric powder- a pinch-optional.
Method:
Wash basmati rice and mildly roast it with ghee.
Soak the rice in water ( 1 cup rice to 2 cups water) for 10 minutes in a rice cooker.
While the rice is soaking, ( done real time), add butter in a pan and roast all the above mentioned dry spices.
Now add chopped onions and saute.
While the onions are getting sauted, grind almonds-3, garlic, ginger and khus khus, coconut scrapes to a fine paste.
Add the paste to the pan and saute. ( love the aroma at this point)
Soak the saffron strands in 1 cup of warm milk.
Add the contents from the pan into the rice cooker.
Add milk with saffron, cream, salt, sugar, turmeric(optional), rose water and vegetables into the rice cooker.
Cook until its done and keep it covered until ready to serve.
Gently roast the dry fruits and nuts in ghee.
Right before serving, add the dry fruits/nuts add assorted diced fruits and give it a gentle toss.
Sprinkle few drops of rose water and garnish with rose petals and serve!
Note:
Since the kashmiri pulav is a lil sweet, I made a spicy curry to go with it. I served it with Hyderabadi Mirchi Ka Saalan and wow, what an accompaniment to go with this nutty textured fruit pulav.
Taking into account the milk we are adding, to reduce the water amount, so the pulav has a nice texture and not too soft.
Please throw in your ideas and comments, just so I know, if I closely matched the original recipe.
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