Kashmiri Pulao with Pomegranate and Apple Raita

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Kashmiri Pulao with Pomegranate and Apple Raita. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kashmiri Pulao with Pomegranate and Apple Raita, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kashmiri Pulao with Pomegranate and Apple Raita delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kashmiri Pulao with Pomegranate and Apple Raita is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kashmiri Pulao with Pomegranate and Apple Raita estimated approx prep + 40 mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Kashmiri Pulao with Pomegranate and Apple Raita using 34 ingredients and 10 steps. Here is how you cook it.

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Kashmiri Pulao is basically a simple Pulao with minimum spices but delicious to have . Only whole garam masala is used and dry ginger and fennel seed powder is used and the rice is cooked with ghee in saffron milk / water and garnished with fried onions, fried dry fruits & nuts and fresh fruits like pineapple, apple and pomegranate.I didn't have pineapple so garnished with Kashmiri apple and pomegranate.
I had the excess apple and pomegranate from the garnishing so quickly made the Pomegranate and Apple Raita .it was a nice combo.
It needs some preperation time and about 40 minutes including cooking and resting time.

Ingredients and spices that need to be Prepare to make Kashmiri Pulao with Pomegranate and Apple Raita:

1. 1 cup Long grain Basmati rice
2. 3 tbsp Ghee
3. pinch Saffron soaked in 1/2 cup milk or water
4. 1/2 tsp Dry ginger powder
5. 1 tsp Fennel seeds powder
6. to taste Salt
7. 1 1/2 cup Hot water
8. Whole Garam Masala
9. 1/4 tsp Shahi Jeera/cumin seeds
10. 2 Black cardamom
11. 4 Green cardamom
12. 5 Cloves
13. 1 inch Cinnamon stick
14. 1 Bay Leaf
15. Dry fruits and Fresh fruits for Garnishing
16. 10-15 Cashew nuts
17. 10-15 Almonds
18. 10-15 Pistachios
19. 3 Prunes
20. 3 Dried Apricots
21. As needed Pomegranate
22. As needed Apple sliced or cubed
23. 40-50 gm Onion sliced
24. For the pomegranate and apple Raita
25. 1/2 cup Plain Curd
26. 1/2 apple chopped
27. handful pomegranate arils
28. 1 tbsp chopped onion
29. handful chopped coriander leaves
30. 1 green chilli chopped
31. pinch powdered sugar
32. pinch Crushed Black pepper
33. to taste Black Rock salt
34. 1 tsp chaat masala

Instructions to make to make Kashmiri Pulao with Pomegranate and Apple Raita

1. Soak the saffron for at least an hour in milk or water whatever you prefer. I used milk. Wash the rice nicely and soak it for at least half an hour. Slice the onion
2. 
3. In a pan, heat ghee fry the nuts first and then fry the onion till they are golden brown in colour...keep it aside for garnishing.
4. 
5. Heat ghee in a thick bottom pot - use the remaining ghee used for frying nuts and onion. Add the whole garam masala and saute it till a nice aroma comes. Now add the ginger and fennel seed powder and saute it. Then add the rice and the apricot too bhunno it nicely. Add the soaked saffron milk and water and salt, mix it gently & close it tightly with a lid (use aluminium foil also to close the edge tightly) cook the rice on dum for 10 mins. Put the flame off and let it rest for 15-20 minutes.
6. 
7. 
8. Open the lid, fluff up the rice. Put it in a serving platter and garnish with dry fruits, fried onions, apple and pomegranate and serve it warm.
9. For the Raita- Blend the curd with all the dry ingredients, once done add the chopped onion, coriander, chilli, apple and pomegranate and mix gently and serve...sprinkle some more Raita masala.
10. 

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