A delicious saffron-flavored mild Kashmiri pulao with peas, dry fruits, & nuts made in Instant Pot with the signature Kashmiri spices - fennel & dry ginger.
Prep Time20 minutesmins
Cook Time20 minutesmins
Soaking Time20 minutesmins
Total Time40 minutesmins
Course: Entree
Cuisine: Kashmiri
Keyword: instant pot pulao recipes, Instant Pot Recipes, kashmiri pulao
Servings: 4
Calories: 328kcal
Author: Srividhya G
Ingredients
2tbspgheeunmelted ,divided
10almonds
1tbspraisins
10cashews
¼cupmilkluke-warm
10saffron strands
1tspcumin
1tspfennel seeds
1bay leaf
3cloves
2cardamom
1-inchcinnamon
1-star anise
1onionmedium-sized, chopped
1green chilislit into two
½cuppeas
1cupbasmati rice
½tspginger powder
1tspsalt
1.25cupswater
Instructions
Prep-Work:
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.
Steps:
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.
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.
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.
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.
Notes
Adjust the salt and spices according to your preference.
You can garnish the pulav with pomegranate arils and cut apples also.
I used fresh peas. If you are using frozen, then thaw it to room temperature.
You skip peas or add more vegetables. But make sure to adjust the salt and spices accordingly — no change in the cooking time if you are using finely chopped carrots and potatoes.