Entree: Pakistan – Kashmir / Gilgit-Baltistan – کشمیری پلاؤ ➤ Kashmiri Pulao (Fragrant Kashmiri-style rice pilaf flavored with saffron, whole spices, and mixed nuts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 3 cups (720 ml) chicken or vegetable stock
- 3 tbsp (45 ml) ghee or unsalted butter
- 1 small onion, thinly sliced (3 oz/85 g)
- 1/2 cup (75 g) mixed nuts (almonds, cashews, pistachios), slivered or chopped
- 1/3 cup (55 g) raisins or chopped dried apricots
- A pinch of saffron threads (about 10–12 threads) soaked in 2 tbsp (30 ml) warm milk
- 1 cinnamon stick (2–3 inches)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground white or black pepper (optional)

Instructions

1. Drain the soaked basmati rice and set aside. Heat the saffron in warm milk and let it infuse for 10–15 minutes.
2. In a heavy-bottomed pot over medium heat, warm the ghee. Add the cinnamon stick, cardamom pods, cloves, and bay leaf and fry until they become fragrant, about 30–45 seconds.
3. Add the sliced onion and sauté until soft and beginning to brown, about 6–8 minutes. Stir in the mixed nuts and raisins and sauté another 2–3 minutes until the nuts are lightly toasted.
4. Add the drained rice to the pot and gently stir to coat each grain in the spiced ghee for 2–3 minutes, taking care not to break the rice.
5. Pour in the stock and the saffron-infused milk, add salt and pepper if using, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer undisturbed for 12–15 minutes, until the liquid is absorbed and the rice is tender.
6. Remove from heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork, discard whole spices if desired, garnish with a few extra toasted nuts, and serve warm.