Step-by-Step Instructions

1. 1.Prepare the Pot and Fry Onions

   Place a large pot on the stove and add 200 ml of cooking oil. Once hot, add 1 large sliced onion. Fry the onions until they are light brown, ensuring not to over-darken them to maintain a bright pulao color.

2. 2.Add and Sear Chicken

   Once onions are light brown, add 1 kg of chicken pieces to the pot. Stir well to coat the chicken with the onions and oil, searing it until it changes color and is lightly browned on all sides.

3. 3.Add Aromatics

   Add 2-4 slices of ginger and 5-6 whole garlic cloves to the chicken. Stir and sauté for a few minutes to infuse their aroma.

4. 4.Add Whole Spices and Initial Salt

   Add 5 green cardamom pods, 4 black cardamom pods, 5 teaspoons of fennel seeds, and 2 teaspoons of salt to the pot. Mix thoroughly with the chicken and aromatics.

5. 5.Add Water for Broth

   Pour 1.75 liters of water into the pot. Increase the heat to bring the mixture to a boil.

6. 6.Simmer for Broth

   Once the water boils, reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 5 minutes. This allows the flavors from the chicken, bones, and spices to fully infuse into the broth.

7. 7.Strain Broth and Separate Chicken

   Turn off the heat. Carefully lift the chicken pieces and set them aside on a plate. Place a strainer over another pot and carefully pour the entire contents of the first pot through the strainer to separate the broth from the remaining solids (onions, spices, etc.). Press the solids to extract all liquid.

8. 8.Return Broth and Chicken to Pot

   Place the clean pot back on the stove. Pour the strained broth back into the pot. Add the separated chicken pieces back into the broth.

9. 9.Adjust Salt and Add Soaked Rice

   Add an additional 1 teaspoon of salt (or to taste) to the broth. Increase the heat to bring the broth to a boil. Once boiling, add 1 kg of basmati rice (soaked for 30 minutes and drained) to the pot. Gently stir to distribute the rice evenly.

10. 10.Prepare Dry Fruit Tempering

    While the rice is cooking, heat 1 tablespoon of cooking oil in a small frying pan. Add 15 grams of almonds, 15 grams of cashews, 15 grams of black raisins, 10 grams of pistachios, and 10-15 grams of sliced coconut flakes. Fry them over medium heat until they are lightly golden and the raisins puff up. Turn off the heat.

11. 11.Add Tempering to Pulao

    Once most of the water has evaporated from the rice, evenly spread the prepared dry fruit tempering over the rice.

12. 12.Dum Cook the Pulao

    Cover the pot tightly with a lid. Reduce the heat to very low and let the pulao cook on dum (steam) for 20-25 minutes.

13. 13.Serve Kashmiri Pulao

    After 20-25 minutes, turn off the heat and let the pulao rest for a few minutes before opening the lid. Gently fluff the rice with a spatula. Serve the fragrant Kashmiri Pulao hot on a platter, ensuring each serving gets chicken pieces and dry fruits.