Sunday, September 13, 2015

Kashmiri Pulav

Noor Mahi was the name of my ancestor who migrated from Kashmir to Punjab 100 some years ago and this is how I end up being a Kashmiri in Punjab even though I do not look like one but that's okay because fair and lovely is available for men these days.

Pulao or Pulav this is a mystery to me but according to Zenub appa its Kashmiri Pulav. Yes people, its Sunday and I have decided to make this juggernaut of all the pulaos which is filled with pistachio and cashew nuts along with raisins cooked in lamb meat, milk, yogurt and a collection of Kashmiri spices.

Yes people just like every other Kashmiri dish this has a lot of calories but who cares? Actually we all should.

One more thing I want to say to every man who reads this blog. If your mother/wife/sister/daughter cooks for you every day you should just kiss her hands and say thank you because trust me in this weather it is very hard. Bless all the dutiful and the beautiful females.


500 grams rice soaked in water

500 grams mutton or lamb

1 or half chopped onion

1 cup yogurt

half cup milk

2 tablespoon of ginger garlic paste

1 pinch of food color

1 pinch of kalonji seeds

1 teaspoon of black cumin seeds

3-4 cinnamon sticks

4-5 cloves

3 table spoon fennel seed powder/saunf powder

3 table spoon coriander powder

100 grams of raisins

150 grams of cashew nuts

Seeds of half of a pomegranate (optional)

1/2 cup oil

Salt according to taste

Soak the rice and set them aside.

Now put 1/2 cup oil in a pan and fry the onion till brown. 

Add the ginger garlic paste, cinnamon sticks, cloves, black cumin and kalonji seeds.

Now add the meat and fry till the meat changes its color. Add fennel seed powder, coriander powder, salt, raisins, pistachio and cashew nuts.

Cover the lid and simmer for 30-45 minutes.

Chef Note - While frying the mutton or lamb meat takes around 30-45 minutes to get tender. I suggest you putt all of this in a pressure cooker with 4 glasses of water and cook it for 20 minutes and the meat will be perfectly tender.

Now in a bowl add yogurt, milk and a pinch of yellow food color. Whisk it and add it in the pan. Cook it till it becomes a creamy gravy.

Add half jug of water, bring it to a boil and add rice. Cook it till the rice are 3/4th cooked. Cover the lid and simmer for 10-12 minutes. Kashmiri Pulav is ready.

I topped it with more raisins, pistachios, cashew nuts, pomegranate seeds, coriander leaves and caramelized onions. One of the most difficult things I have made so far specially in this darn weather.

Please join your hands and legs together for Kashmiri Pulav.

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