Kashmiri Basmati Pilaf Recipe

This Kashmiri Basmati Pilaf Recipe is easy to make, tastes amazing, and is perfect when you need a hot, filling meal. Check out this delightful food!

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Kashmiri Basmati Pilaf Recipe

One of my favorite things to have during the winter months is a hot bowl of rice. Some people might think there isn’t much you can do with rice, but we’d like to show them differently!

The best thing about rice is that it can take on so many different flavors by using different spices and add-ins. Today it is time for Kashmiri Basmati Pilaf Recipe which is perfect for any time of year, but especially good during these cold nights we have been having.

2015-01-26 08:14:29

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Ingredients

3 Cups Basmati Rice
5 Cups Water
3 Tbsp Canola Oil
3 Green Cardamom
3 Cloves
Pinch of Salt
1 Tsp Turmeric
8-10 Strands Saffron

Garnish

4 Tbsp Barberries sauteed in butter
4 Tbsp Toasted Cashews
2 Tbsp Toasted Almond Flakes
4 Tbsp Fried Shallots
3 Tbsp Small Mint Leaves
2 Tsp Cilantro Leaves

Instructions

Put the rice in a large bowl and fill the bowl with cold water from the tap. Swish the grains around gently with your hand, then pour off the water. Wash the rice 7 more times like this, or until the water is not murky any longer.
Cover the rice with lukewarm water from the tap and let sit for 20 minutes. Drain the rice.
Heat your water in a small pot over Med/High heat until hot.
Heat your oil in a 4-QT pot over medium heat and add in your cardamom and cloves.Cook about 1 minute.
Add the drained rice to your oil, tossing to coat.
When the rice starts sticking to the bottom of the pot add your hot water, saffron, turmeric, and salt.
Bring the mixture to a boil fold your rice over and cover.
Reduce your heat to low cover with lid and let simmer for 5-7 minutes.
Take off heat and keep covered for 15 minutes.
Fluff with a fork and serve!

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