Kashmiri Pilaf

Name: Kashmiri Pilaf
Ingredients: 1 cup basmati rice; 1 large pinch saffron thread; 2 2 tablespoons hot coconut milk or 2 tablespoons hot water; 1/4 cup vegetable oil; 3/4 teaspoon cumin seed; 1 cinnamon stick, 3-inch long; 3 cloves; 3 green cardamom pods; 1 bay leaf; 1 medium onion, peeled and sliced; 2 tablespoons blanched almonds, roughly chopped; 2 tablespoons raisins; 1 3/4 cups water; 2 dried figs, chopped; salt, to taste; fresh ground black pepper, to taste; 2 tablespoons walnuts or 2 tablespoons pistachios

17 ingredients

5 steps

Ingredients

1 cup basmati rice
1 large pinch saffron thread
2 2 tablespoons hot coconut milk or 2 tablespoons hot water
1/4 cup vegetable oil
3/4 teaspoon cumin seed
1 cinnamon stick, 3-inch long
3 cloves
3 green cardamom pods
1 bay leaf
1 medium onion, peeled and sliced
2 tablespoons blanched almonds, roughly chopped
2 tablespoons raisins
1 3/4 cups water
2 dried figs, chopped
salt, to taste
fresh ground black pepper, to taste
2 tablespoons walnuts or 2 tablespoons pistachios

Directions

1

Rinse the rice in a strainer until the water runs clear. Put rice in a bowl and cover with fresh water. Add saffron to hot milk and set aside.
2

Heat the oil in a large non-stick saucepan until it shimmers. Add cumin seeds, cinnamon stick, cloves, cardamom pods and bay leaf. Cook until it begins to be fragrant, about 30 seconds.
3

Add onions and saute until they soften and turn golden, 4-6 minutes. Add almonds and raisins and cook another 2 minutes.
4

Drain rice and add to pan. Stir 1-2 minutes until it begins to appear opaque. Add saffron and milk, water, figs and salt. Bring to a boil for 2-3 minutes. Turn down to a simmer, cover and cook 7-8 minutes. Taste; if rice is not quite cooked through, recover and cook an additional 1-2 minutes.
5

Season with black pepper. Add walnuts/pistachios and fluff rice with a fork as you stir them inches Let stand 4 minutes to absorb any remaining liquid; serve hot.