Indian cuisine is known for its regional specialties, and when it comes to North India, the flavors of Kashmir are considered the most unique and regal. Kashmiri dishes are not only delicious but also distinguished by their aroma, color, and presentation. Among these traditional dishes is the Kashmiri Meetha Pulao. This sweet pulao is rich with dried fruits and the fragrance of saffron, making it a perfect dish for any festival or special occasion, guaranteed to earn compliments.
Ingredients Required to Make Kashmiri Meetha Pulao
- Basmati Rice – 1 cup
- Water – 2 cups
- Sugar – ½ cup
- Milk – ¼ cup
- Milk Powder – 1 tablespoon
- Cardamom Powder – 1 teaspoon
- Nutmeg Powder – 1 pinch
- Saffron – 15-20 strands (soaked in a little water)
- Ghee – 2 tablespoons
- Turmeric Powder – 1 teaspoon
- Almonds – 6-8 (cut into long pieces)
- Cashews – 8-10 (halved)
- Pistachios – 6-8 (thinly sliced)
- Raisins – 15-20
- Dried Coconut – 10-12 thin slices
- Cloves – 6-8
- Black Peppercorns – 8-10
- Bay Leaf – 1
- Black Cardamom – 1
- Green Cardamom – 2
- Salt – 1 pinch
Easy Method to Prepare
1. Soaking the Rice
First, wash the Basmati rice 2-3 times and clean it, then soak it in water for 10 minutes. This will ensure that the rice grains remain separate and fluffy when cooked.
2. Roasting the Nuts
Now, heat ghee in a pan and lightly roast the cashews, almonds, pistachios, raisins, and dried coconut slices. Once the nuts become golden brown and crispy, remove them from the pan and set them aside on a plate.
3. Roasting the Spices
In the same ghee, add cloves, black peppercorns, bay leaf, black cardamom, and green cardamom, and lightly sauté them. This will infuse the pulao with a deep aroma and flavor.
4. Cooking the Rice
Now, add 2 cups of water to the ghee infused with spices. Add turmeric powder, sugar, and the soaked rice. Also add a pinch of salt to balance the flavors. Mix well, cover the pan, and let it cook on low-medium heat.
5. Preparing Saffron Milk
While the rice is half-cooked, take milk in a bowl and mix in the soaked saffron, milk powder, cardamom powder, and nutmeg powder. Whisk it well. Now, add this milk to the rice and cook it again on low heat, covered.
6. Final Touches
When the rice is almost fully cooked and the water has completely dried up, add the roasted dry fruits on top. Turn off the gas and let the pulao sit covered for 5-7 minutes to allow it to steam.
Later, remove the bay leaf and gently mix the pulao. The delightful aroma and golden color will captivate your taste buds.
Serving Method and Special Tips
- You can serve Kashmiri Meetha Pulao in a serving bowl, garnished with mint or coriander leaves.
- Serve it hot; it tastes even better that way.
- You can also add a few drops of saffron-infused milk as a garnish.
- This pulao can be served as a special offering (prasad) in any special puja, festival, party, or any other occasion.
Kashmiri Meetha Pulao is a dish that will not only win the hearts of your guests but also make every special occasion even more memorable. Its sweetness reflects a glimpse of Kashmiri culture, and its aroma soothes the mind. The next time you have a special occasion, be sure to try this traditional recipe and add a royal flavor to your dining table.
