Kashmiri Pulao with Millet & Sweet Lime

Sweet Lime Kashmiri Pulao

Kashmiri Pulao with Millet & Sweet Lime

This is a Kashmiri Pulao with a difference. It uses Millet & Sweet lime.

Kashmir is most famous for its scenic beauty. It is also one of the most beautiful places on earth and is called a paradise on earth. Kashmir produces the best of apples and nuts such as almonds and walnuts. The nuts give warmth which is ideal for the cold climate.

Kashmiri people, hence use these items the most in their pulao. Because of this, Kashmiri pulao stands out from other pulaos. It is on the sweeter side and is rich with dry fruits and fresh fruits, milk, etc.

I have used a little coconut milk and have avoided fresh fruits. Instead I have added 3 tablespoons of Sweet lime (mosambi / saathukkdi) juice to add to the flavour. This pulao tastes very tasty. Serve with fresh raita.

 

Kashmiri Pulao with Millet & Sweet Lime

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Kashmiri
Keyword: dry fruits, pulao, kashmiri, sweet lime
Servings: 4 people
Author: Rama G

Ingredients

  • 1/3 cup barnyard millet
  • 4 green chillies
  • 1 tbsp oil
  • 1 tsp cumin
  • 4 green cardamom
  • 1 piece cinnamon stick
  • 1 bay leaf
  • 1 tbsp coconut milk
  • pinch of saffron strands
  • 3 tbsp fresh sweet lime juice
  • 1/3 cup mixed nuts (cashews, almonds, walnuts)
  • 1 tbsp black / golden raisins
  • salt to taste

Instructions

  • Wash and drain the millet.
  • Dissolve the saffron in coconut milk. 
  • Heat ½ tbsp oil in a kadai and add cumin, cardamom, cinnamon and bay lead and sauté. 
  • Once they leave a nice aroma, add green chillies and sauté for few more minutes. 
  • Add drained millet & salt and sauté further till the millets are dry.   
  • Add the coconut milk with saffron and 2/3 cup water and cook the millets as per your convenience. It can be either pressure cooked / steam cooked / directly boiled.
  • Heat the balance ½ tbsp oil and fry the nuts first and then add raisins. Once the raisins fluff up, switch off the flame and add sweet lime juice and mix.
  • Pour over cooked millet and mix everything gently with light hands / fork. 

Notes

  1. Water quantity depends on the quality of millets. Adjust accordingly to make sure it does not become mushy.  
  2. You can use Kodo millet or Sama (little millet) too in place of barnyard millet.

Kashmiri Pulao with Millets & sweet lime

You may also like this Kashmiri Al Yakhni

 

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Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy