素食好主意 -- 簡易克什米爾香飯 （Kashmiri Pulao）

克什米爾菜在印度是比較特別的一個菜係，口味更接近中東菜。這個米飯比較味道溫和，很香甜爽口，不用任何的配菜就很好吃了哦！

Unlike most Pulaos in India, Kashmiri Pulao is known to be mild, aromatic and slightly to the sweet side. Garnishing with fresh fruits like pomegranate and some dry fruits makes it look so colorful and appetizing.

 

材料：

1 cup Basmati 香米

1/4 cup 腰果

1/4 cup 葡萄幹

1/4 cup 豌豆/Sweet Peas

3-4 tbsp Ghee/酥油

一小把的石榴

 

香料/調味：

1 片 桂葉（Bay Leaf)

1/4 tsp 豆蔻籽 （Cardamom）

4-5 隻 丁香 （Cloves)

1/2 tsp 黑胡椒粒 （Black Pepper Corn）

2 tsp 孜然 （Cumin seeds）

鹽適量 （大約 1 tsp）

2 大勺的 紅蔥酥

1/2 杯 牛奶

一小撮 藏紅花

 

Ingredients：

1 cup Basmati rice

1/4 cup Cashew Nuts

1/4 cup Raisin

1/4 cup Sweet Peas

3-4 tbsp Ghee

a handful of pomegranate

Seasoning/herb/spices：

1 Bay Leaf

1/4 tsp Cardamom

4-5 Cloves

1/2 tsp Black Pepper Corn

2 tsp Cumin seeds

salt to taste, or around 1 tsp

2 tbsp of Fried shallots 

1/2 cup milk

around 20 strands of Saffron

 

1. 把印度香米洗淨泡水20分鍾左右。紅蔥切片後炸酥備用。熱上1/2杯牛奶後加入一撮的藏紅花泡20分鍾。

2. 另外一口鍋裏下一大匙的酥油，把腰果煸香，取出備用。然後把葡萄幹中小火下鍋稍微過一下，取出備用。

1. Soak Basmati rice for 20 minutes. Slice and fry shallots until crispy. Warm 1/2 cup of milk and place saffron strands into milk and soak for 20 minutes.
2. In between, heat 1 tbsp of ghee in a cooking pot, roast cashew nuts until golden brown, take out and set aside. Add raisin and give it a quick stir, be careful not to burn it. Take out and set aside.

3.煮開半鍋水，水裏加入鹽，桂葉，丁香和豆蔻籽。把米粒瀝幹倒入香料水裏大火煮8-10分鍾，轉中火3-5分鍾至米粒7-8分熟，至手搓米粒時容易斷開，但是不過軟的程度。把煮好的米飯瀝幹水分備用。

注：煮米飯的時間要根據買來的米而定，新米和陳米煮的時間有點不一樣，可以根據米粒的軟硬度適量增減時間。

4. 把剩餘的酥油加入鍋裏煸香黑胡椒粒和孜然，倒入米飯後翻炒勻，倒入牛奶和藏紅花，加蓋燜煮一會兒。試試味道，不夠鹹可以稍微加點鹽調味。

5. 加入豌豆翻勻，熄火前加入葡萄幹和蔥酥拌勻。腰果和石榴可以在吃之前才撒在表麵。

3. Bring half pot of water with salt, bay leaf, cloves and cardamom seeds to boiling. Drain soaked rice and add it to the water with herbs and spices, cook for 8-10 minutes. Turn the heat to medium low and cook for 3-5 minutes more or until the rice is about 70-80 % cooked. (The rice should be breakable when presses with fingers, but not soft yet). Drain the cooked rice and leave aside.

Note：Cooking time is really depends on the type of rice you have, old rice required more time than new ones. You could try to adjust the cooking time accordingly.

4. Add the remaining ghee into pot, add cumin seeds and pepper corn, stir until cumin seeds cracks. Add rice and pour milk and saffron over rice, cover with lid and cook for few minutes. Add some salt if needed.
5. Add sweet peas，raisin and fried shallots before turning off the stove turn the rice well and cover with lid for few minutes. Cashew nuts and pomegranates are to be added before serving so that it stays crunchy.

吃的時候可以配上豆子咖喱，或任何的肉類咖喱。

This rice goes well with any dal or curries.

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2016/11/kashmiri-pulao.html