Kesari Usul Pilav

Khaasari Usul Pilav is a dish with deep cultural roots, traditionally prepared for special occasions and celebrations in certain regions. Derived from ancient cooking practices, this aromatic and colorful dish is a testament to the rich culinary history of the region. Characterized by its vibrant saffron color and the use of exotic spices, Kesari Usul Pilav is not only a feast for the eyes but also a delight for the taste buds.

History of Kesari Usul Pilav

The origins of Kesari Usul Pilav can be traced back to royal kitchens, where the art of pilaf cooking was perfected over centuries. This dish was often the centerpiece in banquets, symbolizing wealth and prosperity, as saffron was one of the most precious spices reserved for the elite. Today, Kesari Usul Pilav continues to be a popular dish served during weddings, festivals, and other significant gatherings, celebrated for its fragrant aroma and exquisite taste.

Ingredients

• Basmati Rice - 2 cups
• Saffron - A generous pinch
• Ghee - 3 tablespoons
• Onion - 1 large, thinly sliced
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Bay Leaf - 2
• Green Cardamom - 4 pods
• Cinnamon Stick - 1 inch
• Cloves - 3
• Cumin Seeds - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Raisins - 2 tablespoons
• Cashew Nuts - 2 tablespoons
• Salt - To taste
• Water - 4 cups
• Mint Leaves - For garnish
• Coriander Leaves - For garnish

Preparation

To begin preparing the Kesari Usul Pilav, first rinse the Basmati Rice under cold running water until the water runs clear. This helps in removing excess starch and prevents the rice from becoming sticky. Once rinsed, soak the rice for approximately 30 minutes, then drain and set aside.

Meanwhile, in a small bowl, soak the Saffron strands in 2 tablespoons of warm Water. This will allow the saffron to release its color and flavor fully. Let it sit for a few minutes before proceeding to the cooking process.

Cooking Process

Follow these steps for a perfect Kesari Usul Pilav:

1. In a large, heavy-bottomed pot or pan, heat the Ghee over medium heat.
2. Once the ghee is hot, add the Cashew Nuts and fry until golden brown. Remove and set aside for garnishing.
3. In the same pan, add Bay Leaf, Green Cardamom, Cinnamon Stick, and Cloves. Sauté until they release their aroma.
4. Add Cumin Seeds and let them crackle.
5. Add the sliced Onion. Sauté until they turn golden brown.
6. Stir in the Garlic and Ginger, cooking until the raw smell disappears.
7. Add the soaked and drained Basmati Rice along with the Turmeric Powder and sauté gently for a minute to allow the rice to absorb the flavors.
8. Pour in the Saffron water along with 4 cups of plain Water and Salt to taste. Stir well.
9. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the rice to cook undisturbed for about 15-20 minutes or until tender. You can use a cooking timer to keep track of the time.
10. Once the rice is cooked, gently fluff it with a fork. Mix in Raisins and the fried Cashew Nuts.

Serving and Enjoying Kesari Usul Pilav

Garnish the pilav with fresh Mint Leaves and Coriander Leaves before serving. This dish pairs beautifully with any rich curry or a simple yogurt raita. Whether enjoyed as a main course or side dish, Kesari Usul Pilav is sure to be a crowd-pleaser that leaves a lasting impression on your guests.