Kashmiri Pilaff Recipes

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KASHMIRI PILAF



Kashmiri Pilaf image

This rich pilaf from _Anjum's New Indian_ starts with whole spices toasted in oil, then rice, almonds and raisins are cooked in water and milk scented with saffron. (If you substitute coconut milk or water for the milk, this is vegan.) Posted by Caroline Russock at Serious Eats. http://bit.ly/hIqzbj

Provided by DrGaellon

Categories     Medium Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup basmati rice
1 large pinch saffron thread
2 tablespoons hot coconut milk or 2 tablespoons hot water
1/4 cup vegetable oil
3/4 teaspoon cumin seed
1 cinnamon stick, 3-inch long
3 cloves
3 green cardamom pods
1 bay leaf
1 medium onion, peeled and sliced
2 tablespoons blanched almonds, roughly chopped
2 tablespoons raisins
1 3/4 cups water
2 dried figs, chopped
salt, to taste
fresh ground black pepper, to taste
2 tablespoons walnuts or 2 tablespoons pistachios

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.

Nutrition Facts : Calories 384.1, Fat 20.1, SaturatedFat 2.6, Cholesterol 1.1, Sodium 13.8, Carbohydrate 46.8, Fiber 3.4, Sugar 6.8, Protein 6.1

KASHMIRI PILAFF



Kashmiri Pilaff image

Cumin seeds, saffron, dried fruits and nuts give a fragrant note to this traditional rice dish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 (3-inch) piece cinnamon stick
3 whole cloves
3 green cardamom pods*
1 bay leaf
1 onion, sliced
1 tablespoon chopped blanched almonds
2 teaspoons raisins
7 ounces basmati rice, washed until the water runs clear, drained
2 cups water
Pinch saffron threads, soaked in 2 tablespoons hot water
2 ready-to-eat dried figs, chopped, plus extra to serve
Kosher salt and freshly ground black pepper
1 tablespoon chopped walnuts or pistachios

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.

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