Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita
Are you thinking of entertaining family or friends this weekend? Do you want to try something new? Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita is the right choice to make your guests happy.
It is so comforting and fit to treat the Royals.
Long grain Basmati cooked in ghee and saffron, enhanced with the flavors of nuts like walnuts, cashews, almonds and rasins is the right call for the moment. Why? The weather is cooling down here and Autumn is blooming slowly. Such kind of weather calls for comfort and rich meals.
Also, the festival season is right around the corner and the evenings warm up between friends and family with some laughter and making memories around the dinner table. Therefore, when the dinner table will be studded with such a meal, it will bring the happy people around.
Do you see the Apple Mint Raita up there? This is one of the most delicious raita ever that I have tasted and created! I can applaud myself at this master piece. Kashmir is famous for its Apple Orchards. People always refer Kashmiri Apple as the epitome of quality.
The hint of fresh mint and finely diced apples in yogurt, spiced with salt, red chili pepper and roasted cumin powder, is such a fresh breeze. My oldest said that she would like to try a smoothie out of it. Hmm…that sounds like a delicious idea.
I always believe in – Less is More! Sometimes your dinner table does not need tonnes of dishes to make it desirable.
When I started making this Pulav, the whole house smelled with love and desire. There was something very regal and pious about it at the same time. Amit was so pleased to devour it with delight and eager.
Every single bite was heavenly. The aroma drove me crazy, (good crazy) and I kept putting bite after bite in my mouth, without stopping and I am sure that I over stuffed myself. It was a pure foodgasmic moment for a glutton like me. I was in foodcoma.
There is a confession to make here – though the recipe says “Kashmiri Mix Vegetables Pulav”, it is more of Kashmiri Cuisine inspired. I read so many recipes online, all of them had nuts and dryfruits for sure but vegetables were missing.
When I planned on this recipe, I wanted this to be complete meal and not just an accompaniment or another dish on the table. I added vegetables on hand and used the spices as are mandatory in Kashmiri cuisine. Fennel Powder (saunf) is an essential spice in the cuisine and is used liberally.
I have also used some Garam Masala to it which is not madatory in Kashmiri cuisine, but it added a lot of warmth in the recipe.
You have to try it to experience what I am saying.
The recipe is broken down into 6 main steps.
- Soaking the Basmati Rice.
- Chopping all the vegetables in equal size.
- Sauteing the nuts.
- Sauteing the Onions till brown.
- Cooking the vegetables with rice and saffron.
- Once cooked, layering with browned onions, nuts and rose essence and let stand (covered) for another 10 minutes for flavors to seep in.
This is how I made it.
Alert – A Slightly Long Recipe.
- Basmati Rice - 2 cups
- Water - 3&1/2 cups
- Ginger - 1 large piece, minced
- Green Chili - 1, chopped really fine
- Onion - 1 large, thinly sliced
- Potatoes - 2 medium, cubed small into 1 inch pieces
- Carrots - 2 medium, diced into small 1 inch pieces
- Cauliflower - 1 cup, small florets
- Green Bell Pepper / Capsicum - 1 medium, diced into small 1 inch pieces
- Green Peas - ½ cup
- Almonds - 10 pcs
- Cashews - 10 pcs
- Walnuts - 10 pcs
- Raisins - 2 tbsp
- Ghee - 3 tbsp
- Cumin seeds - 1 tsp
- Fennel powder - 1 tsp
- Garam Masala - ½ tsp
- Bay leaf - 1 large
- Cloves - 4
- Cinnamon stick - 1 big
- mace - 1 small
- Green Cardamom - 2
- Black Cardamom - 1
- Salt - 1 tsp or to taste
- Sugar - 1 fat pinch
- Mint leaves - 8 torn roughly
- Fennel powder - ¼ tsp
- Garam Masala - ¼ tsp
- Plain Yogurt - 1&1/2 cups
- Apple - 1 small, chopped into small fine pieces
- Mint leaves - 8, finely chopped
- Salt to taste
- Red Chili powder - 1 fat pinch
- Cumin powder, roasted - ½ tsp
- Wash and soak the Basmati rice for 20 minutes. Meanwhile work on the vegetables and nuts.
- Wash and chop the vegetables, as mentioned above in ingredients. Set aside.
- Take a heavy bottom deep and big sauce pan. Heat ½ tbsp ghee in it and reduce the temperature to low.
- Add cashews, almonds and walnuts to it. Saute on low heat for about 2 minutes, till they are pinkish brown. Add raisins now and toss in hot ghee with nuts.
- Take them out and set aside. The pan will still have some ghee in it. Let it be there.
- Add 1 tbsp of ghee to the same pan and heat. Add finely sliced onions to it. Sprinkle 1 pinch of sugar to it. Saute it on medium high heat for about 3-4 minutes, till golden brown. Sugar helps in caramelizing and browning the onions effectively and faster.
- Once golden brown, take the golden onion out and set aside.
- Use the same pan and heat 1&1/2 tbsp Ghee to it.
- Add bay leaf, cumin seeds, cloves, mace, green cardamom, black cardamom, cinnamon stick to it. Saute for 30 seconds on low flame, till aromatic.
- Now add all the vegetables to it along with 1 tsp fennel powder, ½ tsp garam masala. Saute for about 3 minutes.
- Drain the water from soaked rice and add the rice to the pan with the vegetables. Cook further for 1 minute.
- Now add the soaked saffron along with milk plus 3&1/2 cups water.
- Bring it to a boil and then reduce the heat to simmer.
- Cover and cook for about 10-12 minutes till all the water is absorbed. Switch off the heat.
- Open the lid. Spray rose essence. Sprinkle mint leaves, golden brown onions and lightly toasted nuts and raisins.
- Cover with lid again and let stand for 10 minutes.
- Open the lid. Take a small fork and gently start forking through the grains of basmati, while folding the ingredients with light hand. DO THIS SLOWLY.
- Delicious Kashmiri Mix Vegetables Pulav is ready.
- Take a bowl. Add yogurt and water to it. Mix well.
- Add mint leaves and chopped apple along with spices.
- Mix all the ingredients with a spoon.
- The raita is ready.
- Refrigerate till ready to use.
If you have noticed the black background of the photos, it looks patterned. I have this beautiful black shawl (stole) which has original Kashmiri Embroidery on it. Kashmiri embroidery is a pattern made with chain stitches. The karigars (craftsman) make patterns inspired from nature. Flowers and Leaves rule the embroidery patterns.
Can’t make it now? Pin it for later!