Pomegranate pulav is more famous among people who cannot take spicy hot dishes. This pulav goes well with any spicy non veg curry or paneer makhani. This is more like a 'sweetish ghee rice' topped with pomegranate or Kashmiri pulav . After tasting it in a restaurant I tried it at home to bring back that taste. This is a very forgiving dish and anyways we will get an amazing pulav. I am pleased with the outcome and we both enjoyed it to the core. Hope you all like it too. Enjoy :)
Basmati rice - 1 1/2 cup
ghee / butter - 3 tbsp (1 tbsp for 1/2 cup rice)
pomegranate fruit - 1/2 cup
cashew nut - 10 (halved)
almond - 4 (thinly sliced)
onion - 1/2 cup
(thinly sliced lengthwise)
green chilly - 2 (halved)
ginger garlic paste - 1 tsp
cilantro + mint leaf - a handful
saffron - few strands.
milk - 1 tbsp
cloves - 2
cardamom - 2
star aniseed - 1
fennel - 1 tsp
bay leaf - 2
Cook it with more water (5 cups)and 1 tsp salt , till it is 3/4 th done (cooked but very firm).
Immediately pour over a strainer / colander and remove the water.
Heat 1 tbsp ghee and fry the cashews + slivered almond till they turn golden. Keep aside. Add the remaining ghee and put all the spices except the saffron. Immediately add the finely sliced onion, little salt + sugar (1/4 tsp each) and saute till it turns mild red.
Then put the ginger garlic paste, chillies and saute for 30 seconds.
Add the rice and mix without breaking the rice. Soak the saffron in milk while cooking. Garnish with soaked saffron + milk , finely chopped cilantro+mint, fried nuts. Reduce the heat and cook covered for a few minutes .Keep aside.
Choose a very ripe seedless pomegranate.
Take out the red fruits (fleshy seeds) alone and keep aside.
Before serving, bring the pulav to piping hot by microwaving or dum process (placing over a hot tawa). Remove from heat and add the pomegranate, mix well.
Pomegranate pulav is ready!
A glass of mango lassie with this combination is common.
The pulav should be tasty all by itself, but not spicy hot.
Avoid reheating after adding pomegranate, as it will affect the pulav's color.
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| Pomegranate pulav served with lamb curry and onion raitha. |
Ingredients:
(for 2 people)Basmati rice - 1 1/2 cup
ghee / butter - 3 tbsp (1 tbsp for 1/2 cup rice)
pomegranate fruit - 1/2 cup
cashew nut - 10 (halved)
almond - 4 (thinly sliced)
onion - 1/2 cup
(thinly sliced lengthwise)
green chilly - 2 (halved)
ginger garlic paste - 1 tsp
cilantro + mint leaf - a handful
saffron - few strands.
milk - 1 tbsp
Spices:
cinnamon - 1 inchcloves - 2
cardamom - 2
star aniseed - 1
fennel - 1 tsp
bay leaf - 2
Method:
Wash the rice thrice. Soak the rice for 30 minutes.Cook it with more water (5 cups)and 1 tsp salt , till it is 3/4 th done (cooked but very firm).
Immediately pour over a strainer / colander and remove the water.
Heat 1 tbsp ghee and fry the cashews + slivered almond till they turn golden. Keep aside. Add the remaining ghee and put all the spices except the saffron. Immediately add the finely sliced onion, little salt + sugar (1/4 tsp each) and saute till it turns mild red.
Then put the ginger garlic paste, chillies and saute for 30 seconds.
Add the rice and mix without breaking the rice. Soak the saffron in milk while cooking. Garnish with soaked saffron + milk , finely chopped cilantro+mint, fried nuts. Reduce the heat and cook covered for a few minutes .Keep aside.
Choose a very ripe seedless pomegranate.
Take out the red fruits (fleshy seeds) alone and keep aside.
Before serving, bring the pulav to piping hot by microwaving or dum process (placing over a hot tawa). Remove from heat and add the pomegranate, mix well.
Pomegranate pulav is ready!
Serving suggestions:
Pomegranate pulao can be served with spicy Indian lamb curry (mutton kulambu) or mutton sukka varuval or kheema curry or simply with a raitha.A glass of mango lassie with this combination is common.
The pulav should be tasty all by itself, but not spicy hot.
Avoid reheating after adding pomegranate, as it will affect the pulav's color.
