Vegetable Kashmiri Pulao Recipe - Stove Top & Instant Pot instructions
This delicious Kashmiri Pulao is a delicate rice recipe from Northern India. It is perfect to celebrate any occasion.
Servings: 6 people
Calories: 587kcal
Equipment
- Instant Pot 6 quart or Mealthy Multipot for Instant Pot cooking
- Heavy bottom large pan with lid for Pan cooking
Ingredients
- 2 cups Basmati Rice washed and soaked for 20 minutes
- 3&1/2 cups Water if making in Pan / 2 cups of water if making in Instant Pot
- 1 tbsp Ginger minced/grated
- 1 large Onion, red thinly sliced
- 1 large Potato peeled and cubed into 1 inches
- 2 medium Carrots peeled and cubed into 1 inches
- 1 cup Cauliflower florets cut into large florets
- 1 medium Bell Pepper cut into 1 inch pieces
- 1/2 cup Green Peas
Oils & Spices
- 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 tsp Fennel Powder
- 1/2 tsp Garam Masala
- 1 large Bay Leaf
- 4 Cloves
- 1 big Cinnamon Stick
- 1 small pc Mace
- 2 Green Cardamom
- 1 Black Cardamom
- 2 tsp Salt
- 1/4 tsp Sugar
- 2 fat pinches Saffron dissolved in 3 tbsp warm milk
- 1 tsp Rose Essence
Garnish
- 10 leaves Mint leaves torn roughly
- 1/4 tsp Fennel Powder
- 1/4 tsp Garam Masala
Apple Mint Raita Ingredients
- 1&1/2 cups Plain Yogurt
- 1 small Apple finely chopped
- 8 leaves Mint, finely chopped
- 1/4 tsp Red Chili Powder
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Salt
Instructions
Soaking the Rice
- Wash and soak the Basmati rice for 20 minutes. Meanwhile work on the vegetables and nuts.
Preparing the Vegetables
- Wash and chop the vegetables, as mentioned above in ingredients. Set aside.
Sauteing the Nuts
- Instant Pot Instructions - Place inner pot inside Instant Pot and plug it in. Press SAUTE and set on medium. Add ½ tbsp ghee in it when screen displays HOT. Add cashews, almonds and walnuts to it. Saute for 1 minute or less, till they are pinkish brown. Add raisins now and toss in hot ghee with nuts. Take them out and set aside. The inner pot will still have some ghee in it. Let it be there.
- Pan Instructions- 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.
Sauteing the Onions
- Instant Pot Instructions - Add 1 tbsp of ghee more to the inner pot and keep it on HIGH SAUTE MODE. Add finely sliced onions to it. Sprinkle 1 pinch of sugar to it. Saute it 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.
- Pan Instructions - 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.
Preparing Kashmiri Mix Vegetables Pulao
- Instant Pot Instructions - Keep the Instant pot on Saute Mode and heat 1&1/2 tbsp more Ghee to it. Add bay leaf, cumin seeds, cloves, mace, green cardamom, black cardamom, cinnamon stick to it. Saute for 30 seconds till aromatic. Now add all the vegetables to it along with1 tsp fennel powder, ½ tsp garam masala. Saute for about 3 minutes. Drain the water from soaked rice and add the rice to the inner pot with the vegetables. Cook further for 1 minute. Now add the soaked saffron along with milk plus 2 cups water. Give it a good stir so that the bottom of the pan is properly deglazed. Now switch off the saute mode. Put the lid on instant pot and lock it to SEALING position. Press PRESSURE COOK MODE and set it on high for 5 minutes. As the timer goes off, follow QPR (quick pressure release).
- Pan Instructions - 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.
Layering & Garnishing
- Instant Pot Instructions - Open the lid. Spray rose essence. Sprinkle mint leaves, golden brown onions and lightly toasted nuts and raisins. Let stand for 10 minutes.
- Pan Instructions - 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.
Forking the Pulav for mixing and evenly distributing the flavors (for IP & Pan)
- 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 Pilaf is ready.
Preparing Apple Mint Raita
- 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.
Nutrition
Serving: 6people | Calories: 587kcal | Carbohydrates: 87g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 1299mg | Potassium: 988mg | Fiber: 6g | Sugar: 17g | Vitamin A: 4371IU | Vitamin C: 54mg | Calcium: 327mg | Iron: 2mg