KASHMIRI PULAV & ROGAN JOSH

10 Aug

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KASHMIRI PULAV;-

On this Eid I decided to try something different from the usual mutton or chiken dum biryani. Eid celebration is literally incomplete without biryani. Biryani has always been and will be the main attraction of Eid in many muslim families. I was feeling a bit weak and home sick (missing india), so decided something simple would be best. What other solution than the famous classy kashmiri pulav. Kashmir, is one of the beautiful states in India which has earned the title of being the “paradise on earth” for its senic beauty.  Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between Persia and India, and the cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia. It is a very mild pulav with a  slightly sweet flavour because of the fruits that have been used. If you dont like sweet pulav like me omit pomagranate and pineapple. The sweetness from the raisins and the dates was enough for me.

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INGREDIENTS:-

  • 500gms Long Grain (Basmati) Rice
  • 100gms Onion sliced vertically
  • 5gms Cinnamon (dalchini)
  • 5gms cardamom (Elaichi)
  • 5gms cloves
  • shahi zeera/black cumin – 1 tsp
  • rose water – 1 tsp
  • 1gm saffron (kesar)
  • 10 ml Milk
  • 20gms walnut
  • 20gms cashew nut
  • 10 raisins
  • 5 dates
  • chopped pineapple/pomagranate seeds- 1/2 cup
  • 20 grms almonds
  • 5 tbs olive oil/ghee
  • salt to taste

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METHOD:-

Wash and soak the rice. Soak the saffron strands in 1 tbsp of warm milk in a bowl. Heat the 3 tsp  ghee in a large pot, add the cardamom,cloves, shahi zeera and cinnamon, mix well and sauté on a medium flame for a few seconds.Add the rice, mix well and cook on a medium flame for 1 minute.  Add the water and the milk along with the saffron strands to the above rice pan. (add only three fourths of the saffron and milk mixture). Add the salt too to taste and cook the rice on a medium flame. When the rice is almost cooked add the remaining of the saffron and milk mixture and  sprinkle the rose water on top.

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In a separate small frying pan used for tempering ,heat the remaining 2 tbs ghee ,add the almonds, walnuts ,cashewnuts and raisins, pitted dates. mix well and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Keep them aside when they are fried lightly. Add the sliced onions also to this pan and fry them till they turn golden brown in color. To the cooked rice garnish with the above fried nuts and pineapple, pomagranate seeds. Serve hot with any spicy hot side dish. We had it with Mutton Rogan josh.

Note;- You can even add green peas or carrots for more flavour. After you have added the fresh fruits do not reheat. Serve immediatly.

ROGAN JOSH

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Rogan josh (or roghan josh) is an aromatic dish of persian origin, which is one of the signature recipes of Kashmiri cuisine. Rogan (روغن) means “clarified butter”or “fat” in Persian, while josh (جوش) means “heat, hot, boiling, or passionate”.[2] Rogan josh thus means cooked in oil at intense heat. Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude.[1]
It consists of braised boneless lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavor approximates that of paprika) are considerably milder than the typical dried cayenne chilies of Indian cuisine. The recipe’s spiciness is one of fragrance rather than heat, and the traditional dish is mild enough to be appreciated by Western palates that may not have been conditioned to tolerate the heat of chilies. In addition, dried flowers or root of Alkanna tinctoria are used in some variants of the recipe to impart a crimson color. Saffron is also part of some traditional recipes.

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Recipie adapted from – times of india

Ingredients:

  • 1 kg mutton
  • 5 tbsp oil
  • 1 cup curd
  • 2 onion finely chopped
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 ½ tsp kashmiri red chilly powder
  • 1 tsp garam masala powder
  • 1 tsp ginger powder
  • 2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp black pepper corns
  • 12 cloves
  • 8 green cardamom
  • 5 sticks cinnamon
  • Few threads of mace
  • 2 tbsp white cream
  • Salt
  • Chopped coriander to garnish

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Method;-

In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put whole garam masala. When they start to crackle, put chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes.

Add all the masala powder and fry till the oil comes up. Now add mutton with the marinade paste and stir fry on a high flame for 2 minutes. Add water and little salt and cook with the lid closed till the meat becomes tender and the gravy is medium thick in consistency. Add cream and stir well and cook for about 5 more minutes. Garnish with chopped coriander and serve with rice, pulao or roti.

 

You may also like ORANGE PULAV , SOYA CHUNKS BIRYANI , MUSHROOM DUM BIRYANI , SHAHI KOFTA CURRY/MEATBALLS GRAVY

 

 

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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