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 .
- 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)
- Clmond – 4 (thinly sliced)
- Onion – 1/2 cup
- Green chilly – 2 (halved)
- Ginger garlic paste – 1 tsp
- Cilantro and mint leaf – a handful
- Saffron – few strands.
- Milk – 1 tbsp
- Cinnamon – 1 inch
- Cloves – 2
- cardamom – 2
- Star aniseed – 1
- Fennel – 1 tsp
- Bay leaf – 2
- 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 and 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 and sugar (1/4 tsp each) and saute till it turns mild red.
- Then put the ginger garlic paste, chilies 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 and milk, finely chopped cilantro and 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.
Credits: Elite foods