Kashmiri Pulao, a rich Pulao recipe from the beautiful state of Kashmir (India). A flavorful rice preparation of rice with nuts/dried fruits and fresh fruits and infused with saffron milk for the flavor and beautiful color.
A gluten-free delight for light lunch, dinner or to perk up your party menu.
About the post
Kashmir in India is known for its natural beauty. Kashmir not only has beautiful landscapes with some of the most beautiful gardens in world, but also has a rich traditional cuisine. Kashmiri Cuisine (food from Jammu and Kashmir) has some of the most flavorful and rich dishes.
Rice is the staple dish of Kashmiris and it is consumed with various gravies Kashmiri Dum Aloo or in the form of various biryanis and pulao.
What is Kashmiri Pulao
This is the vegetarian Kashmiri Pulao recipe, traditionally Kashmiri Pulao is cooked with mutton or any other meat like chicken.
Vegetarian Kashmiri Pulao is slightly different from usual (vegetable )pulao recipes. This is slightly sweeter and is not at all spicy. Cooked rice is tossed with fried onions, dry fruits and fresh fruits like apples, pomegranate and grapes. Making Kashmiri Pulao may seem a time-consuming process but believe it is very simple and the delicious rich pulao is ready within 30 minutes.
You can skip fresh fruits if you don't like in pulao or when you are serving it with gravies and curries. For serving to your guests you can plan as per the guest's preferences.
I like to add fresh fruits especially when serving it with some raita or having it with plain yogurt/dahi.
Ingredients to make Kashmiri Pulao
Rice- Good quality Basmati Rice. Long grain rice, cooked to perfection with separate grains.
Nuts and Dried Fruits- Almonds, Cashew nuts, Raisins, dried apricots, dried berries like Cranberries and blueberries.
Fresh Fruits- Apple, Pineapple, Pear, Pomegranate arils, grapes (green/red)
Spices- Whole spices like Bay leaf, Cinnamon, Black Cardamom, Cloves, Black Peppercorns, Green Cardamoms, Cumin Seeds, Fennel powder/ground fennel, salt, pinch of sugar, saffron stands.
Vegetables and Herbs- Onions, Mint leaves
Milk or Vegetable Broth- Cooking rice in milk adds to the richness of pulao.You can vegetable broth or simply cook rice in water.
Ghee or oil- I strongly recommend to use pulao in the recipe as it enhances the flavour but you can make it oil also.
Variations in Kashmiri Pulao Recipe
There are many variations in the recipe of Kashmiri Pulao. Many people first fry rice in desi ghee and whole spices.Then cook rice with milk and water/vegetable broth. They also add saffron to it. Cooked rice is then mixed with fried onions, nuts and raisins.
You can cook steamed rice with whole spices or plain without any spices. Next toss it with fried nuts and raisins and finally infuse it with saffron milk.
Check here Steamed Rice, for Jeera rice recipe.
This may not be the authentic way to make Kashmiri Pulao, but is somewhat close to what is served in restaurants. Years back I saw this recipe on a NDTV Show. I make it sometimes on special occasions and it is my hubby's one of the favourite.
How to make Vegetarian Kashmiri Pulao
- Wash rice -2-3 times. Soak in enough water for at least 30 min. Add saffron strands in milk to prepare infused saffron milk.
- In a pan fill enough water and cook rice till half done. Drain water from rice and keep aside.
- In a pan add ghee, fry almonds and cashew nuts separately, till light brown.
- Add raisins and cranberries and fry for a minute till it starts to swell up. Take out and keep aside.
- Add thinly sliced onions add a pinch of salt and sugar and fry till brown. Sugar helps in quick caramelisation of onions.
- Take when onions are brown.
- In remaining ghee add cumin seeds when seeds crackle, add whole spices and cooked rice and salt as per taste.
- Add saffron infused milk, fried nuts and dry fruits(raisins and cranberries) and fried onions.
- Mix rice with other ingredients with very light hands. Take care the rice should not get mushy.
- Add mint leaves roughly torn (optional). Cover the pan for few minutes and keep for 5 minutes on low flame. This will infuse all the flavours in rice.
- Before serving garnish pulao with pomegranate seeds and cubed apples or other fruits of your choice.
Stepwise Pics
Serving Suggestion
Serve it hot with raita or any curries of your choice like Dal Makhani, Spinach and Corn curry, Paneer Makhani, Lauki Yakhni, Kashmiri Dum Aloo etc.
Shelf Life
Refrigerate leftovers in airtight container and finish it by next day.
You can freeze Kashmiri Pulao, but do not add fresh fruits if you are planning to freeze pulao for weekday lunch menu.
Can I make Kashmiri Pulao Ahead
Kashmiri Pulao like any other pulao tastes best when served fresh and hot. But, you can make it ahead of your parties or when guests are coming. Add fruits (if you are adding)before serving.
You can reheat pulao in microwave, add 1 tsp water and cover while reheating.
More Regional Pulao and Rice recipes like this
For more Pulao, khichdi and Fried Rice recipes click HERE
Recipe Card
Kashmiri Pulao
Ingredients
- 1.5 Cup Basmati Rice
- 1/2 Cup Milk
- 8-10 Saffron Strands
- 1 Cup Thinly sliced Onions
- 8-10 Almonds
- 8-10 Cashew Nuts
- 10-12 Raisins and Cranberries
- 2 tbsp Desi Ghee
- 1 tsp Cumin Seeds/Jeera
- 2 Bay Leafs
- 1 Cinnamon Stick
- 2 Black Cardamoms
- 3-4 Green Cardamoms
- 4-5 Cloves
- 4-5 Black Peppercorns
- 4-5 Mint Leaves
- 1 tsp Fennel Seeds Powder or ground Fennel Seeds
- 1/4 cup Sliced apples cubes
- Grapes optional
- Pear optional
- 1-2 tbsp Pomegranate Seeds
- Salt to taste
Instructions
- Wash rice -2-3 times. Soak in enough water for at least 30 min.1.5 Cup Basmati Rice
- Add saffron strands in slight warm milk to prepare infused saffron milk.8-10 Saffron Strands, 1/2 Cup Milk
- In a pan fill enough water or vegetable broth, add salt and cook rice till half done. Drain water from rice and keep aside. Add 2½ cups water for 1 cup rice.Salt to taste
- In a pan add ghee and fry cashew nuts and almonds till light brown and give aroma. Take out and keep aside.8-10 Almonds, 2 tbsp Desi Ghee, 8-10 Cashew Nuts
- Add raisins and cranberries and fry for a minute. Take out and keep aside.10-12 Raisins and Cranberries
- Add thinly sliced onions, and fry till brown, Add a pinch of sugar and salt, it helps in quick caramelisation of onions.1 Cup Thinly sliced Onions
- Once the onions are brown, take out.
- In remaining ghee add the whole spices and rice and salt. Add 1 tbsp more ghee if you want.1 tsp Cumin Seeds/Jeera, 2 Bay Leafs, 1 Cinnamon Stick, 2 Black Cardamoms, 3-4 Green Cardamoms, 4-5 Cloves, 4-5 Black Peppercorns, 1 tsp Fennel Seeds Powder
- Add saffron infused rice, onions, fried nuts and dry fruits(raisins and cranberries). Adjust salt to taste.
- Mix rice with other ingredients with very light hands. Take care the rice should not get mushy.
- Add mint leaves roughly torn. Cover the pan with for few minutes and keep for 5 minutes on low flame. This will infuse all the flavours in rice,
- Before serving garnish pulao with pomegranate seeds and cubed apples. Add other fresh fruits of your choice.4-5 Mint Leaves, 1/4 cup Sliced apples cubes, Grapes, Pear, 1-2 tbsp Pomegranate Seeds
Notes
Do try this delightful Kashmiri Pulao Recipe, I am sure you and your loved ones are going to love it.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
A small request, please rate the recipe as per your experience or feedback. Your feedback and ratings help my site in more google visibility and higher google ratings.
Say Hello!! and visit my social media accounts.. FB, Pinterest, Instagram, Twitter and You-Tube.
If you like my work, then add you mail id in the box below and HIT the SUBSCRIBE button to get notifications on new posts and share the blog with your loved ones.
Thanks for stopping by!! Keep coming back!!
Swati
Renu Agrawal Dongre
Kashmiri pulao looks delicious with all that nuts and fruits. I too made this and loved it.
srividhya
I too made this pulao. Seems to be the winner of the day. Love your version with fruits. Yummm
harini
Wow! another version of kashmiri pulao. Sounds so good. I love the addition of fresh fruits in there!
Suma Gandlur
I also tried this pulao. With fresh and dry fruits, it is real yummy and colorful.
Sharmila Kingsly
Yummy pulao with all the nuts and poms it looks super tempting..
Srivalli Jetti
Such a fantastic looking pulao Swati, looks so inviting and colourful..this pulao is surely the ruling dish of the day!
Sushma
Kashmiri Pulao looks too good with the fresh fruits and nuts. I have made it too coming up next week
gayathriraani
I am in awe of this pulao after reading so many versions today. It is such a rich biryani loaded with nuts and fruits and it also looks really colourful.
vaishalisabnani
Kashmiri pulao sounds so rich and exotic ! I have tried a couple of these pulaos , but your version with fresh fruits sounds so interesting , would love to give it a try . Super choice and great pick !