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Kashmiri Pulao – Mildly Sweet And Tart Apple Rice Recipe
"Flavorful and delectable Kashmiri Pulao delicacy from the finest cuisine of India, loaded with nuts, flavored with saffron, whole spices and garnished with fruits. This royal Kashmiri Pulao recipe will enrich your palate with mildly sweet and tart flavors. Richness of ghee, warmth from saffron, whole spices and nuts make Kashmiri pulao a perfect choice to enjoy in cold weather. All in all, this instant pot pulao recipe is a great addition to any festive or holiday spread this season"
Preparation Time10 min
Chilling Time10 min
Cooking Time30 min
Cooking MethodSlow Cooker
- 1 cup Apple Juice
- 1 medium Onion Medium sliced/Julienne
- 1 cup Pomegranate Kernels
- 1 cup Apple Green – Granny Smith
- 2 tablespoons Mint Fresh Leaves – Chopped
- 1 cup Cilantro Fresh Leaves – Chopped
Prepwork- Rinse basmati rice in water for 2-3 times and then soak them in water for 15 minutes. TIP: Do not throw the rinsing water. Collect it in a bowl and use to water your curry leaves plants
Soak apple in a water and vinegar solution to remove the wax as much as possible.
Soak a pinch of saffron in warm milk and keep aside.
Crush the whole spices special cardamoms pods. TIP: Never add whole pods in hot oil there are chances they can pop in the hot oil and come straight towards your face while cooking.
Cooking Instructions using Electric pressure cooker/Instant Pot/Mealthy Pot- Set Instant pot/Mealthy pot with the inner liner pot and start heating the inner pot by selecting sauté mode on normal heat level.
When the screen displays hot add ghee to the inner pot then bay leaves, cinnamon sticks, star anise and all other crushed whole spices to the hot ghee. Give it a stir to get all spices infuse with ghee.
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