Kashmiri Indian Rice Pilaf

    1 hour 35 minutes

    You haven't had rice until you've had this fancy mixed rice from Northern India. It's a divine mix of flavours and textures.

    10 people made this

    Serves: 4 

    • 300g basmati rice, soaked 1 hour
    • 1 teaspoon salt
    • 1 tablespoon ghee
    • 6 cloves
    • 1 teaspoon cumin seeds
    • 2 tablespoons sugar
    • 1 tablespoon almonds
    • 1 tablespoon sultanas
    • 1 tablespoon orange peel
    • 1/3 cup milk
    • 1 teaspoon garam masala
    • 1/2 teaspoon ginger powder
    • 1/2 teaspoon cardamom seeds
    • 1/2 teaspoon cinnamon

    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour soaking  ›  Ready in:1hour35min 

    1. Boil a large pot of water, add the soaked rice and the salt. Drain just before the rice is done, about 10 minutes.
    2. Add ghee to a pot and place over high heat. When the ghee is hot remove the pot from the heat and add cloves, cumin, sugar, almonds, sultanas, orange peel and rice, stirring to mix. Cover pot with a lid and put back on medium heat for a few minutes.
    3. Turn the heat to low. Mix remaining spices into the milk then add to the rice and stir. Cook on low heat until the rice is done, about 5 minutes. Turn off the heat and let sit about 10 minutes.

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