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Kashmir is known for its beautiful landscape, delicious foods and traditional cuisine which are passed down from generations. Wazwan is one of the most popular Kashmiri feasts. This is only made for important events like weddings. Wazwan Pulao sets itself apart from other rice-based dishes with its special combination of Kashmiri spices and cooking methods that have been passed down through the generations of Wazas (highly skilled chefs).
The distinctive feature of Kashmiri Wazwan Pulao is its aromatic, perfectly cooked basmati rice flavoured with a variety of nuts, spices, and dried fruits, including almonds, cardamom, and saffron. Making rice in mutton stock is an art; learning how to cook rice using proper ingredients and how to balance spices and dry fruits are important aspects of this dish. So, explore some essential suggestions for mastering an authentic Kashmiri pulao at home that will impress your guests.
Selection Of The Ingredients
Selecting the appropriate rice is the first step towards making the tasty Wazwan Pulao. The ideal texture and aroma are provided by mature Basmati rice or long-grain Kashmiri rice. Another essential component that gives the pulao flavour and aroma is the mutton stock. Homemade mutton stock, which has been cooked with aromatic spices, is the best to use. The best-quality spices, especially green cardamom, cloves, cinnamon, and Kashmiri ver (a regional spice mix), should be used. In addition, you will also need onions, ghee, oil and salt. Traditional dishes usually include good-quality dried fruits like pistachios, almonds and raisins. Fresh coriander and mint add the final touch with the finishing colour and freshness.
Preparation Of The Mutton Stock
Place water and mutton bones (marrow bones, if possible) in a big pot and bring to a boil. Remove any contaminants that come to the surface and add the black cardamom and fennel seeds. Let it simmer for at least two to three hours to allow the flavours to mix. When the stock has simmered long enough, strain it through a fine mesh sieve and reserve the tasty liquid aside.
Cooking Process Of Rice
Before cooking, soak the basmati rice for about half an hour and gently wash under cold water to remove excess starch. Take a heavy-bottomed pot or rice cooker and add the prepared mutton stock with green cardamom, cinnamon stick, shahi jeera and salt. Make sure the basmati rice is uniformly distributed in the stock. Just cover the rice cooker and simmer until the rice is soft and the liquid has been absorbed. Then pour the mixture into a pot, bring to a boil, lower heat to a simmer, cover, and cook for around 15 to 20 minutes or until done.
image Credit: Wikimedia Commons
Adding Dry Fruits And Fried Onions
In a pan with medium heat, add a bit of ghee to sauté cashews and almonds till lightly brown. Raisins are sautéed for 1 or 2 seconds to make them fluffy. After taking the dry fruits out of the pan, put them aside. Thinly slice the onions, add those to the same pan and cook them until they are light brown and crispy. To avoid giving the pulao a bitter taste, take care not to burn the onions. After taking the fried onions out of the pan, put them aside. Add the fried onions, ghee, and sautéed dry fruits to the cooked rice and mix gently.
Serving Tips
After adding the fried onions and dry fruits, let the pulao sit for a few minutes so the flavours can combine. To keep the grains apart and avoid clumping, gently fluff the rice with a fork before serving. If preferred, top the hot Kashmiri Wazwan Pulao with fried onions and more dry fruits. This fragrant and tasty dish can be eaten on its own as a holiday treat or as the ideal side dish for other Kashmiri specialities.
Image Credit: Wikimedia Commons
