Cook the Book: Kashmiri Pilaf

Name: Cook the Book: Kashmiri Pilaf
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 237 milliliters basmati rice, rinsed until the water runs clear and soaked in water while cooking the onions; 1 bay leaf; 2 Tbsps blanched almonds, roughly chopped; 3 inches cinnamon stick; 1 teaspoons cumin seeds; 2 dried figs, chopped; 3 green cardamom pods; 1 small –medium onion, peeled and sliced; 2 Tbsps raisins; 1 pinch A good of saffron strands, soaked in 2 tbsp hot milk; 3 servings Salt and lots of freshly ground black pepper, to taste; 59 milliliters vegetable oil; 2 Tbsps walnuts or pistachios

Need A mixture of basmati rice, bay leaf, an of saffron strands, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oil in a large nonstick saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the whole spices and the bay leaf and cook over low heat for 30 seconds.

Ingredients you will need

Bay Leaves

Spices

Add the onion and cook until soft and golden, then add the almonds and raisins and cook for a couple of minutes.

Ingredients you will need

Almonds

Raisins

Onion

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.

Ingredients you will need

Pistachio Nuts