THE JEWELLED MOUNTAIN-GRAINS

(Our Play on Kashmiri Pulao)

THE JEWELLED MOUNTAIN-GRAINS

Ingredients: 300g Basmati rice (washed and soaked), 100ml Milk, Saffron strands, 50g Pomegranate seeds, 20g Cashews, 20g Raisins, 20g Almonds, 1 Cinnamon stick, 3 Cardamom pods...

Ingredients

  • 300g Basmati rice (washed and soaked)
  • 100ml Milk
  • Saffron strands
  • 50g Pomegranate seeds
  • 20g Cashews
  • 20g Raisins
  • 20g Almonds
  • 1 Cinnamon stick
  • 3 Cardamom pods

Cooking Method

  1. The Toast Melt 1 tbsp ghee; fry whole spices and nuts until golden and fragrant.
  2. The Coat Add the drained rice; stir for 1 minute until every grain is glistening.
  3. The Absorption Pour in 600ml boiling water and salt; cover with a tight lid and turn to the lowest setting.
  4. The Steam Cook for 12 minutes; do not lift the lid. Turn off heat and let sit for 5 minutes.
  5. The Final Flourish Fluff with a fork, drizzle with saffron milk, and top with fresh pomegranate seeds.

Cuisine: Indian

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