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Mughalai Fruit Pulav 

 The festive season of Ramadan inspired me to try a Mughalai dish. So tried my hand at making this wonderfully aromatic Kashmiri fruit pulav, originally from Mughlai cuisine. Wow, what a dish it turned out to be. The flavorful long grain basmati rice tenderly cooked with milk, cream, saffron stands to give a  gorgeous pastel yellow color adding a nutty crunch from the nuts/dry fruits and pungent flavor from the garlic, infused with aroma from rose water, cardamom and cinnamon and a shot of antioxidants in each bite. Holy dish to please and tease your palate.

The fasting observed by Muslims during this holy month of Ramadan( Ramzan) really amazes me. Every day during the month of Ramadan, Muslims around the world get up before dawn to eat Sehrior Sahari. the pre-dawn meal, then they perform the prayer. They have to stop eating and drinking before the call for prayer starts until the fourth prayer of the day, Maghrib. Muslims open their fast at sunset) prayer time. They may continue to eat and drink after the sun has set until the next morning’s fajr prayer call. Then the process starts all over..

They do it with such devotion and sincerity. Some restrain themselves from water and even swallowing their saliva. It is such a cleansing process for the Body, Mind and Soul and an act of  Will power, Self control, Patience, Modesty and Spirituality. I really salute them for their dedicated fasting observances.

Ingredients: (Serves 4)

  • Basmati Rice-2 cups.
  • Fruits- diced-( Pineapple, Pomegranate, Mango, Apple, Grapes and Orange)- 1 cup.
  • Vegetables- diced( Sweet peas, Sweet corn and Carrots)-1 cup.
  • Dry fruits/Nuts- Raisins, Cashew, Almonds, Tooti frooti, Walnut, Coconut scrapes( 2 tsp).
  • Dairy- Milk( 1/2 cup), Cream (1/4 cup), Ghee- (2tsp), Butter-a dollop.
  • Dry spices- Cinnamon( 2 inch piece), Bayleaves- 2, Cardomom- 3, Cloves 2, Nutmeg- a pinch.
  • Fresh spices- Ginger root- 2 inch piece, Garlic- 3 pods. Chopped White Onions-1 small.
  • Exotic spices- Khus khus- 1 tsp, Saffron- few strands. Rose water- 2tsp. Edible Rose petals for garnish.
  • Salt- to taste
  • Sugar- a pinch.
  • Turmeric powder- a pinch-optional.

Cooking 112

 

Cooking 113 

Cooking 116

Method:

  1. Wash basmati rice and mildly roast it with ghee.
  2. Soak the rice in water ( 1 cup rice to 2 cups water) for 10 minutes in a rice cooker.
  3. While the rice is soaking, ( done real time), add butter in a pan and roast all the above mentioned dry spices.
  4. Now add chopped onions and saute.
  5. While the onions are getting sauted, grind almonds-3, garlic, ginger and khus khus, coconut scrapes to a fine paste.
  6. Add the paste to the pan and saute. ( love the aroma at this point)
  7. Soak the saffron strands in 1 cup of warm milk.
  8. Add the contents from the pan into the rice cooker.
  9. Add milk with saffron, cream, salt, sugar, turmeric(optional), rose water and vegetables into the rice cooker.
  10. Cook until its done and keep it covered until ready to serve.
  11. Gently roast the dry fruits and nuts in ghee.
  12. Right before serving,  add the dry fruits/nuts add assorted diced fruits and give it a gentle toss.
  13. Sprinkle few drops of rose water and garnish with rose petals and serve!

Cooking 120

Note:

  1. Since the kashmiri pulav is a lil sweet, I made  a spicy curry to go with it. I served it with Hyderabadi Mirchi Ka Saalan and wow, what an accompaniment to go with this nutty textured fruit pulav.
  2. Taking into account the milk we are adding, to reduce the water amount, so the pulav has a  nice texture and not too soft.
  3.  Please throw in your ideas and comments, just so I know, if I closely matched the original recipe.
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