In this episode, Chef Ruchi Bharani brings to you a special occasion rice recipe from the north Indian state of Kashmir. Kashmiri Pulav is aromatic, mild and sweet. This rice is famous for using a huge assortment of fruits and dry fruits. <br /> <br />Ingredients: <br />1 Tbsp. Ghee <br />Peppercorn <br />Cinnamon <br />2-3 Cloves <br />3 Cardamoms <br />1 Tsp. Fennel Seeds <br />Onions <br />2 Tbsp. Milk <br />Saffron Strands <br />2 and 1/2 cup of Boiled Rice <br />Salt <br />1 Tbsp. Sugar <br />2 Tbsp. Cashewnuts <br />2 Tbsp. Raisins <br />1 Tbsp. Walnuts <br />1/2 Cup Apple <br />1/2 Cup Grapes <br /> <br />Method: <br /> <br />- Heat a tbsp. of ghee and add peppercorn, cinnamon, 2-3 Cloves, 3 Cardamoms, 1 Tsp. fennel seeds and the onions cut lengthwise. <br />- Cook the onions till they are brown. <br />- In 2 tbsp. of warm milk, soak few saffron strands. <br />- Add 2 and 1/2 cup of boiled rice in the cooked onions, season it with salt and add the saffron soaked in milk to it. <br />- Add 1 tbsp. of sugar to rice, mix it well and get the rice out of flame. <br />- In 1 tbsp of ghee, add 2 tbsp. of cashewnuts, 2 tbsp. of raisins and 1 tbsp. of walnuts and cook them till the cashewnuts get a colour. <br />- Then add 1/2 cup chopped apple pieces along with 1/2 cup chopped grapes and toss them. <br />- Add the cooked fruits to the cooked rice and toss them together. <br />- Garnish it with a few pomegranate seeds. <br />- The Kashmiri Pulav is ready to be served.
