Kashmiri Pulao

Name: Kashmiri Pulao
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tablespoons ghee or butter; 5 cloves; 4 pods green cardamom; 1 cinnamon tree leaf (or substitute 2 bay leaves); 1 small onion, sliced thin; 1 ½ teaspoons ginger-garlic paste; 2 green chillies, split lengthwise; 1 pinch of salt; 3–4 strands saffron; 1 tablespoon milk; ½ kilogram basmati or other long-grained rice, cooked and drained; 100 grams dried dates, pitted and sliced thin; 50 grams white raisins; 50 grams cashew nuts; 50 grams pistachio nuts; 50 grams almonds, blanched and diced

indianricevegetarianbutteralmondbay leafcardamomcashewcloveginger-garlic pastemilk

4 servings

Ingredients

Sl No	Description	Quantity	Macros split
1	ghee	3 tbsp	405 kcal0g protein · 0g carbs · 45g fat	Buy
2	5 cloves	5 clove	—	Buy
3	pods green cardamom	0 g	—	Buy
4	cinnamon tree leaf	0 g	—	Buy
5	small onion	1 piece	47 kcal1g protein · 11g carbs · 0g fat	Buy
6	ginger-garlic paste	1.5 tsp	—	Buy
7	green chillies	0 g	—	Buy
8	salt	1 pinch	0 kcal0g protein · 0g carbs · 0g fat	Buy
9	–4 strands saffron	0 g	—	Buy
10	milk	1 tbsp	12 kcal1g protein · 1g carbs · 1g fat · 0g fibre	Buy
11	basmati	0.5 kg	1770 kcal45g protein · 380g carbs · 5g fat	Buy
12	dried dates	100 g	575 kcal48g protein · 2g carbs · 40g fat · 0g fibre	Buy
13	white raisins	50 g	68 kcal1g protein · 15g carbs · 0g fat	Buy
14	cashew nuts	50 g	282 kcal9g protein · 18g carbs · 20g fat · 2g fibre	Buy
15	pistachio nuts	50 g	299 kcal10g protein · 14g carbs · 23g fat · 4g fibre	Buy
16	almonds	50 g	289 kcal11g protein · 11g carbs · 25g fat	Buy

Total, all ingredients3747 kcal · 126g protein · 451g carbs · 157g fat · 6g fiberestimated

Per serving937 kcal · 32g protein · 113g carbs · 39g fat · 1g fiberestimated

Directions

Heat ghee or butter in a large wide pan or wok.

Add the cloves, cardamom, and cinnamon tree leaf.

Add the chopped onion, and fry until it just begins to turn brown.

Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.

Add salt to taste.

Turn the flame down to low.

Soak the strands of saffron in milk, mixing until the milk turns orange.

Pour the cooked rice into the pan and sprinkle the saffron-milk on top.

Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.

Mix in dried fruits and nuts.

Add more ghee according to your preference.

Serve with a gravy such as the basic tomato gravy.

Kashmiri Pulao

Ingredients

Directions

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