Kashmiri Pilaff
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Vegetable Oil3 tsp
Cumin Seed1
Bay Leaf1 tbsp
Blanched Almonds (chopped)2 tsps
Raisin2 cups
Water1 tbsp
Walnut (chopped)Directions:
1
Heat the oil in a nonstick pan over a low heat
2
Add the cumin seeds, cinnamon, cloves, cardamom, and bay leaf, and fry for 20 to 30 seconds, or until the spices are fragrant
3
Add the onion, and fry for 3 to 4 minutes, or until golden brown
4
Add the almonds and raisins, and cook for another 2 to 3 minutes
5
Add the rice, and stir well to coat it in the spiced oil
6
Add the water, saffron water, and half of the chopped figs, and season, with salt and freshly ground black pepper, to taste
7
Bring the mixture to a boil, and continue to boil for 2 to 3 minutes
8
Reduce the heat to low, and cover the pan with a lid
9
Cook the mixture for 7 to 8 minutes, or until the rice is tender, but still has a slight bite
10
Add the remaining figs and the chopped nuts, and stir well, fluffing the rice with a fork as you stir
11
Set the pan aside for 4 to 5 minutes to allow any excess water to evaporate, and then serve