Cook The Book: Kashmiri Pilaf Recipe

Name: Cook The Book: Kashmiri Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 3/4 teaspoon cumin seeds; 3 inch piece of cinnamon stick; 3 cloves; 3 green cardamom pods; 1 bay leaf; 1 small-medium onion, peeled and sliced; 2 tablespoons blanched almonds, roughly chopped; 2 tablespoons raisins; 1 cup basmati rice, rinsed until the water runs clear and soaked in water while cooking the onions; A good pinch of saffron strands, soaked in 2 tbsp hot milk; 2 dried figs, chopped; Salt and lots of freshly ground black pepper, to taste; 2 tablespoons walnuts or pistachios

Servings: persons

1/4 cup vegetable oil
3/4 teaspoon cumin seeds
3 inch piece of cinnamon stick
3 cloves
3 green cardamom pods
1 bay leaf
1 small-medium onion, peeled and sliced
2 tablespoons blanched almonds, roughly chopped
2 tablespoons raisins
1 cup basmati rice, rinsed until the water runs clear and soaked in water while cooking the onions
A good pinch of saffron strands, soaked in 2 tbsp hot milk
2 dried figs, chopped
Salt and lots of freshly ground black pepper, to taste
2 tablespoons walnuts or pistachios

1
Heat the oil in a large nonstick saucepan. Add the whole spices and the bay leaf and cook over low heat for 30 seconds. Add the onion and cook until soft and golden, then add the almonds and raisins and cook for a couple of minutes.
2
Add the drained rice to the pan. Stir it in the spiced oil for a minute and add 1 3/4 cups water, the saffron milk, figs and salt to taste. Bring to a boil and boil for a couple of minutes, then reduce the heat to low, cover, and cook for 7-8 minutes. Taste, the grains should be cooked; if not, cover for another minute. Season and add the walnuts or pistachios. Fluff up with a fork as you stir them in. Leave for 4 minutes to allow any excess water to be soaked up by the rice. Serve hot.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup vegetable oil, 3/4 teaspoon cumin seeds, 3 inch piece of cinnamon stick, 3 cloves, and more.

Yes, Cook The Book: Kashmiri Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Kashmiri Pilaf

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