Kashmiri Pilaf Recipes

KASHMIRI PILAF

Steps:

• Rinse the rice in a strainer until the water runs clear. Put rice in a bowl and cover with fresh water. Add saffron to hot milk and set aside.
• Heat the oil in a large non-stick saucepan until it shimmers. Add cumin seeds, cinnamon stick, cloves, cardamom pods and bay leaf. Cook until it begins to be fragrant, about 30 seconds.
• Add onions and saute until they soften and turn golden, 4-6 minutes. Add almonds and raisins and cook another 2 minutes.
• Drain rice and add to pan. Stir 1-2 minutes until it begins to appear opaque. Add saffron and milk, water, figs and salt. Bring to a boil for 2-3 minutes. Turn down to a simmer, cover and cook 7-8 minutes. Taste; if rice is not quite cooked through, recover and cook an additional 1-2 minutes.
• Season with black pepper. Add walnuts/pistachios and fluff rice with a fork as you stir them inches Let stand 4 minutes to absorb any remaining liquid; serve hot.

KASHMIRI PILAFF

Steps:

• Heat the oil in a nonstick pan over a low heat. Add the cumin seeds, cinnamon, cloves, cardamom, and bay leaf, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the almonds and raisins, and cook for another 2 to 3 minutes. Add the rice, and stir well to coat it in the spiced oil.
• Add the water, saffron water, and half of the chopped figs, and season, with salt and freshly ground black pepper, to taste. Bring the mixture to a boil, and continue to boil for 2 to 3 minutes. Reduce the heat to low, and cover the pan with a lid. Cook the mixture for 7 to 8 minutes, or until the rice is tender, but still has a slight bite. Add the remaining figs and the chopped nuts, and stir well, fluffing the rice with a fork as you stir. Set the pan aside for 4 to 5 minutes to allow any excess water to evaporate, and then serve.

KASHI AND WILD RICE PILAF

Steps:

• In a large saucepan, bring the water, apple juice, pilaf and wild rice to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Drain if necessary., Meanwhile, in a large skillet, saute onion in oil for 2 minutes. Stir in apples and green onions; cook 3-4 minutes longer or until apples are crisp-tender. Stir in the orange juice, cranberries, currants, salt, pepper, cinnamon and nutmeg. Bring to a boil. Stir in pilaf mixture; heat through. Sprinkle with pecans and parsley.

KASHMIRI PILAF(RED ROSE PILAF!)

Steps:

• In a bowl, mix together the milk, cream, sugar and salt.
• Heat ghee in a pan.
• Add cumin seeds, cinnamon, bay leaf, cardamoms and cloves.
• Allow to splutter.
• Add rice and fry in ghee for 2 minutes.
• Add the milk-cream mixture.
• Add 1/2 a cup of water.
• Bring to a boil, partially cover and simmer till rice is cooked.
• Mix in the drained fruit very gently.
• Garnish by sprinkling finely broken rose petals.
• Pick up a spoon and indulge!

KASHMIRI MIXED VEGETABLE PILAF

Steps:

• 1. Prepare the Kashmiri masala. Heat the oil (or ghee) in a large nonstick saucepan over medium-high heat and add the cumin, cloves, fennel, bay leaves, and asasfoetida they should sizzle upon contact with the hot oil. Quickly add the potatoes and cook, stirring until golden, about 2 minutes.2. Add the rice and cook, stirring, about 3 minutes, then add the carrots, cauliflower, and peas. Cook a few minutes, then mix in the tomatoes, green chili pepper, coriander, garam masala, turmeric, and salt and cook, stirring, another 3 to 5 minutes.3. Add the water and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it is cooking. Remove from heat, lightly mix the cilantro, then allow the rice to rest about 5 minutes. Transfer to a serving platter, fluff with a fork and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.