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Monday, November 28, 2016

Kashmiri Pulao 克什米尔香饭




Unlike most Pulaos in India, Kashmiri Pulao is known to be mild, aromatic and slightly to the sweet side. Garnishing with fresh fruits like pomegranate and some dry fruits makes it look so colorful and appetizing.

克什米尔菜在印度是比较特别的一个菜系,口味更接近中东菜。这个米饭比较味道温和,很香甜爽口,不用任何的配菜就很好吃了哦!

Ingredients:
1 cup Basmati rice
1/4 cup Cashew Nuts
1/4 cup Raisin
1/4 cup Sweet Peas
3-4 tbsp Ghee
a handful of promegranate


Seasoning/herb/spices:
1 Bay Leaf
1/4 tsp Cardamom
4-5 Cloves
1/2 tsp Black Pepper Corn
2 tsp Cummin seeds
salt to taste, or around 1 tsp
2 tbsp of Fried shallots 
1/2 cup milk
around 20 strands of Saffron


材料:
1 cup Basmati 香米
1/4 cup 腰果
1/4 cup 葡萄干
1/4 cup 豌豆/Sweet Peas
3-4 tbsp Ghee/酥油
一小把的石榴

香料/调味:
1 片 桂叶(Bay Leaf)
1/4 tsp 豆蔻籽 (Cardamom)
4-5 只 丁香 (Cloves)
1/2 tsp 黑胡椒粒 (Black Pepper Corn)
2 tsp 孜然 (Cummin seeds)
盐适量 (大约 1 tsp)
2 大勺的 红葱酥
1/2 杯 牛奶
一小撮 藏红花




1. Soak Basmati rice for 20 minutes. Slice and fry shallots until crispy. Warm 1/2 cup of milk and place saffron strands into milk and soak for 20 minutes.

2. In between, heat 1 tbsp of ghee in a cooking pot, roast cashew nuts until golden brown, take out and set aside. Add raisin and give it a quick stir, be careful not to burn it. Take out and set aside.

1. 把印度香米洗净泡水20分钟左右。红葱切片后炸酥备用。热上1/2杯牛奶后加入一撮的藏红花泡20分钟。

2. 另外一口锅里下一大匙的酥油,把腰果煸香,取出备用。然后把葡萄干中小火下锅稍微过一下,取出备用。



3. Bring half pot of water with salt, bay leaf, cloves and cardamom seeds to boiling. Drain soaked rice and add it to the water with herbs and spices, cook for 8-10 minutes. Turn the heat to medium low and cook for 3-5 minutes more or until the rice is about 70-80 % cooked. (The rice should be breakable when presses with fingers, but not soft yet). Drained the cooked rice and leave aside.

Note:Cooking time is really depends on the type of rice you have, old rice required more time than new ones. You could try to adjust the cooking time accordingly.


4. Add the remaining ghee into pot, add cummin seeds and pepper corn, stir until cummin seeds cracks. Add rice and milk with saffron, cover with lid and cook for 5-8 minutes, add some salt if needed.

5. Add sweet peas and raisin before turning off the stove, turn the rice well and cover with lid for 5 minutes. Cashew nuts and pomegranates is to be added before serving so that it stays crunchy.


3.煮开半锅水,水里加入盐,桂叶,丁香和豆蔻籽。把米粒沥干倒入香料水里大火煮8-10分钟,转中火3-5分钟至米粒7-8分熟,至手搓米粒时容易断开,但是不过软的程度。把煮好的米饭沥干水分备用。

注:煮米饭的时间要根据买来的米而定,新米和陈米煮的时间有点不一样,可以根据米粒的软硬度适量增减时间。

4. 把剩余的酥油加入锅里煸香黑胡椒粒和孜然,倒入米饭后加入牛奶和藏红花,加盖焖煮5-8分钟,不够咸可以稍微加点盐调味。

5.加入豌豆翻匀,熄火前加入葡萄干拌匀。腰果和石榴可以在吃之前才撒在表面。


This rice goes well with any dal or curries.
吃的时候可以配上豆子咖喱,或任何的肉类咖喱。




欢迎到我的中文博客玩--
克什米尔香饭

4 comments:

  1. Hi!
    I'm an American married to a Kashmiri. Just stumbled across your gorgeous blog looking for a Malaysian curry powder recipe. Great recipes, charming writing & fabulous photos, keep up the good work!

    ReplyDelete
    Replies
    1. Thank you Bibi, and do come visit sometimes!! keep in touch!

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