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 Kashmiri Rice Recipe

Kashmiri Rice
Click a picture to enlarge
Kashmir is in Northern India and has vast areas devoted to growing rice. This recipe is a simple version of traditional Kashmiri rice. Other ingredients such as cashew nuts are often added.

KEY POINTS

 Preparation Time: 35 mins  Cooking Time:  30 mins
 How Difficult Easy  Freeze?   No
 Servings

4

INGREDIENTS
Ingredients for Kashmiri Rice

 
Ingredients

Imperial

Metric

Basmati or American rice 12 oz 340 grams
Water 20 fl oz 900 ml
Cinnamon stick 3 x 1 in sticks 3 x 2.5cm sticks
Cardamom pods 12
Turmeric 1 level teaspoon
Cloves 6
Vegetable oil 4 tablespoons
Salt teaspoon

Special Equipment
Largish pan with a lid
 

Method
Washing rice Wash the rice several times until the water becomes clear of starch. Place the washed rice in a large bowl of water and leave to soak for 30 minutes. Drain the rice and rinse one more time to clear the remaining starch. Leave the rice to drain for five minutes.


Heat the oil to a medium heat in a pan. Add the cinnamon, cardamom and cloves then cook, stirring frequently, for two minutes.

Add the rice and cook for a further two minutes stirring frequently. Ensure the rice is fully coated with oil.

Cooking Kashmiri rice


Add the water, turmeric and salt, stirring the ingredients thoroughly. Bring to a boil then immediately transfer the pan to a very low heat and cover with a lid or cooking foil. Cook for 25 minutes until the rice is tender. Gently stir the rice twice during cooking. If the rice sticks to the pan base, add 4 tablespoons of water.

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