Kashmiri Naan Rice

Kashmiri Naan Rice is a fragrant and colorful dish that combines fluffy basmati rice with aromatic spices and a medley of dried fruits and nuts, inspired by the rich culinary heritage of Kashmir. This delightful dish is perfect for serving on special occasions or as a comforting meal any day of the week.

Ingredients

• Basmati rice - 150 grams
• Water - 300 ml
• Ghee - 2 tablespoons
• Onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cinnamon stick - 1 inch
• Green cardamom - 2 pods
• Cloves - 3
• Bay leaf - 1
• Salt - 1 teaspoon
• Mixed dried fruits (raisins, apricots, almonds) - 50 grams
• Saffron strands - a pinch, soaked in 1 tablespoon warm milk
• Fresh coriander - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
2. In a large pot, heat ghee over medium heat and add the sliced onions, sautéing until golden brown.
3. Add minced garlic and grated ginger, stirring for another minute until fragrant.
4. Incorporate the cinnamon stick, green cardamom, cloves, and bay leaf, stirring for a minute to release their aromas.
5. Drain the soaked rice and add it to the pot, stirring gently to coat the rice with the ghee and spices.
6. Pour in 300 ml of water and add salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes or until water is absorbed and rice is tender.
7. Meanwhile, in a small pan, lightly toast the mixed dried fruits for a few minutes until fragrant.
8. Once the rice is cooked, fluff it gently with a fork and stir in the toasted dried fruits and saffron milk.
9. Garnish with fresh coriander before serving.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from dried fruits promoting heart health.
• Provides energy through complex carbohydrates found in basmati rice.

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