Kashmiri Peas Pulav

Make this delicious saffron-flavored mild Kashmiri pulao with green peas, dry fruits, and nuts and wow everyone at the dinner table. The crowd-pleaser pulav is made in Instant Pot with the signature Kashmiri spices – fennel and dry ginger.

LET'S GET STARTED

Instant Pot Pulav

SERVINGS

4

CUISINE

Kashmiri

TIME

40 mins

COURSE

Entree

Ingredients

Delicious & saffron-flavored

– 2 tbsp ghee unmelted ,divided – 10 almonds – 1 tbsp raisins – 10 cashews – ¼ cup milk luke-warm – 10 saffron strands – 1 tsp cumin – 1 tsp fennel seeds – 1 bay leaf – 3 cloves – 2 cardamom – 1- inch cinnamon – 1- star anise –1 onion medium-sized, chopped – 1 green chili slit into two – ½ cup peas – 1 cup basmati rice – ½ tsp ginger powder – 1 tsp salt – 1.25 cups water Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.

You will need:

Instructions

Simple & easy-to-follow

– Soak the saffron strands in the luke-warm milk for atleast 20 minutes. – Wash and soak the basmati rice and soak it for 10 to 15 minutes and drain the water.

PREP WORK

– Set the Instant Pot in saute mode and when the display shows "HOT," add 1 tbsp of ghee and let it melt. – Now add the raisins, cashews, almonds and saute until the raisins become plump. Remove the nuts and raisins from the Instant Pot and set it aside.

StepS 1-2

– Then add the remaining 1 tbsp of ghee and let it melt. Now add the whole spices - bay leaf, cumin seeds, fennel seeds, cloves, cardamom, cinnamon and star anise — Fry for 20 seconds. – Add the chopped onion and slit green chili and saute until the onion turns translucent.

STEPS 3-4

– Now add the peas, salt, and dry ginger powder. Mix well. – Then add the water, saffron soaked milk and drained rice. – Mix gently and make sure to scrape the bottom. – Press the cancel button and then close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.

STEPS 5-8

– Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork. – Garnish it with the reserved nuts and raisins. Serve hot with raita and curry.

STEPS 9-10

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Vidhya

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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