Friday, December 12, 2014

Kashmili Pulao....A Fusion of Kashmiri and Bengali Cuisine

You might be wondering there's a typo in my recipe name but no there isn't and today's recipe name is "Kashmili Pulao". In India we have lot of diversity in art, culture, literature, religion and this so the food.

Indian food is also diversified not only by taste and look but also how it is cooked. In India each new wave of civilization have brought their own culinary practices. Like Indian culture our food is also influenced by various civilizations and each one of them has their equal contribution in making Indian food at its best and renowned.

India has 29 states and each state has its own culinary practices. Today I'm going to present a very interesting fusion of Kashmiri and Bengali Cuisine. Kashmir aka "Heaven on Earth" forms the crown of India on the other hand Bengal aka "Cultural Capital of India" is located in the eastern part. Kashmiri Cuisine has a strong reflection of flavors from Central Asia. The staple diet of every Kashmiri includes rice which can be found abundantly in the beautiful valley and their main course revolves around  it. Whereas people living in the eastern part of India particularly West Bengal loves to eat fish and rice.

Today I decided to combine two very popular dishes: Kashmiri Yakhni Pulao (a very popular dish of Kashmiri cuisine prepared with rice and meat stock) and Bengali Mishti Pulao (a flavorful, sweet and aromatic rice dish).

I adopted the recipe of Bengali Mishti Pulao from my Mother-In-Law who is one of the finest cooks I know. She can do number of variations in a simple pulao and each time it tastes different. This is my take on her recipe but with a twist.


For Chicken Stock:

1. Chicken: 1 lb
2. Garlic: 2-3 cloves
3. Ginger: 1 inch piece
4. Black Cardamoms: 2-3
5. Green Cardamoms: 4-5
6. Black Peppercorns: 5-6
7. Shah Jeera (Black Cumin): 1 tbsp
8. Mace (Javitri): 1 floret 
9. Bay Leaf: 2
10. Cloves: 4-5
11. Cinnamon: 1 (1 inch stick)
12. Water: 3 cups
13. Salt to taste

For Pulao:

1. Basmati Rice: 1 1/2 cup
2. Onions (finely sliced): 1/2 cup
3. Black Cardamoms: 2-3
4. Green Cardamoms: 4-5
5. Black Peppercorns: 5-6
6. Shah Jeera (Black Cumin): 1 tbsp
7. Bay Leaf: 2
8. Cloves: 4-5
9. Mace (Javitri): 1 floret
10. Cinnamon: 1 (1 inch stick)
11. Saffron strands: 1 pinch
12. Warm Milk: 1/4 cup
13. Ghee (clarified butter): 2 tbsp
14. Dry fruits of your choice (cashew nuts, raisins, almonds)
15. Salt to taste
16. Sugar to taste
17. Oil as required


1. Wash and soak the basmati rice in water for half an hour.

2. Take warm milk in a small bowl and soak the saffron strands. Keep it aside.

3. In a heavy bottomed pan take all the ingredients mentioned under "For Chicken Stock" and cook it on medium heat for 30 mins. Strain the stock through a strainer. It should be 
2 1/2 cups (add water if required)

4. Heat oil in a heavy bottomed pan on medium heat and fry the sliced onions till they get golden and crisp. Take them out on a plate lined with paper towel to soak the excess oil.

5. Gently stir fry the dry fruits in the pan for a minute and keep it aside.

6. In the same pan add ghee (clarified butter). Let it melt and then add in the black cardamoms, green cardamoms, black peppercorns, shah jeera, bay leaf, cloves and cinnamon. Let them release their fragrance but take care not to burn them. 

7. Add the soaked rice and stir it gently ensuring it doesn't break. Now its time to add the chicken stock, salt and sugar. 

8. Bring it to boil. Cover and cook till the rice is almost done.

9. Open the lid and add the dry fruits, saffron milk and fried onions. Cook on dum for another 8-10 mins.

10. Serve with the curry of your choice.


For regular updates just click the "Like" button on my Facebook page:

You can also follow me on:

If you want the recipe in Bengali, Gujarati, Hindi, Tamil, Telugu, Urdu (or any other language) click on the Google Translate button on the left side.  

No comments:

Post a Comment