Kashmiri Pulao with Jumbo Black Raisins
This Kashmiri Pulao uses Aazol’s Jumbo Black Raisins : Nashik's Seedless Kismis for a naturally sweet-tart contrast to fragrant basmati rice, warm whole spices and toasted nuts. The raisins are gently plumped in ghee before being folded through the finished rice.
Ingredients:
Instructions:
1. Rinse the basmati rice until the water runs mostly clear. Soak for 20 minutes, then drain well.
2. Heat 1 tablespoon ghee in a heavy pan. Add the cashews and almonds and fry until lightly golden. Add Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis and stir for 30–45 seconds, just until the raisins begin to plump. Remove the nuts and raisins and keep aside.
3. Add the remaining ghee to the same pan. Add bay leaf, cinnamon, cardamom and cloves and sauté for a few seconds until aromatic.
4. Add the drained rice and gently sauté for 1–2 minutes so the grains are lightly coated with ghee.
5. Add water, salt and the saffron-infused milk. Bring to a gentle boil, then cover and cook on low heat for 10–12 minutes, or until the rice is tender and the liquid is absorbed.
6. Switch off the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork.
7. Fold in most of the toasted nuts and plumped raisins without breaking the rice grains.
8. Transfer to a serving dish and finish with the remaining nuts and raisins. Serve warm as a light main or side dish.
Enjoy this fragrant Kashmiri Pulao with the sweet-tart bite of Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis!
