Kashmiri Pulao

Kashmiri Pulao, a rich Pulao recipe from the beautiful state of Kashmir (India). A flavorful rice preparation where, cooked rice is tossed with nuts/dry fruits and fresh fruits.

The dish is also infused with saffron milk for the flavor and beautiful color.

Kashmiri Pulao


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 or in the form of  various biryanis and pulao.

Kashmiri Pulao is slightly different from our usual pulao recipes. The pulao has a slight sweeter  and it 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.

What I need to make Kashmiri Pulao..

  • A good quality basmati rice. Long grain rice with each grain separate.
  • Saffron.. infused in milk or directly added to rice along with milk.
  • Nuts of your choice like almonds, cashew nuts, pistachios and raisins or dried cranberries. Many people also add dates and dried apricots..
  • Fresh fruits like apples, grapes and pomegranate.
  • Pulao is cooked in desi ghee. It enhances the taste and makes rice more flavourful.
  • Fried Onions.

To get perfectly cooked Pulao 

Kasmiri _Pulao

There are many variations of Kashmiri Pulao and people have different way of making it. Many people first fry rice in desi ghee and whole spices. It is then cooked in milk and water with saffron added to it. Then it is mixed with fried onions, nuts and raisins.  I cook rice first then toss it in whole spices, nuts and raisins.

You can cook steamed rice with whole spices or plain or you can even use jeera rice and then follow the procedure to toss it with fried nuts and raisins and infuse it with saffron milk. For making steamed rice follow the recipe.. Steamed Rice, for Jeera rice recipe click here.

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. Once I served it to our American guests and they just loved this rich Pulao recipe.

Let’s see how to make this flavorful rich Kashmiri Pulao.

Kashmiri Pulao

Kashmiri Pulao, a rich Pulao recipe from the beautiful state of Kashmir (India).  A flavourful rice preparation where, cooked rice is tossed in nuts/dry fruits  and fresh together. The dish is also infused with saffron milk for the flavour and beautiful color.
Prep Time10 mins
Cook Time10 mins
Rice soaking time30 mins
Total Time20 mins
Course: Dinner, Lunch, Main
Cuisine: Indian, Kashmiri
Keyword: Dry fruits Pulao, Gluten-free, Vegetarian
Author: Swati

Ingredients

  • 1.5 Cup Basmati Rice
  • 1/2 Cup Milk
  • 8-10 Saffron Strands
  • 1/2 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
  • 1/4 Cup Sliced apples cubes
  • 1 tbsp Pomegranate Seeds
  • Salt to taste

Instructions

  • 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 and fry cashew nuts and almonds till light brown and give aroma. Take out and keep aside.
  • Add raisins and cranberries and fry for a minute. Take out and keep aside.
  • Add thinly sliced onions, and fry till brown, Add sugar, it helps in quick caramelisation of onions.
  • Once the onions are brown, take out. In remaining ghee add the whole spices and rice and salt.
  • Add saffron infused rice, onions, fried nuts and dry fruits(raisins and cranberries).
  • 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.

Notes

To prepare rice refer to Steamed Rice post. Cook rice till half done, then drain the water and use rice as per recipe directions.
Also you can cook rice with bay leaf and cardamoms and other whole spices. 
You can also prepare jeera rice and then add the other ingredients as per the recipe.  

Stepwise Pics

Kashmiri Pulao

Do try this version of Kashmiri Pulao. It is a crowd pleaser and goes well with gravies like Matar Paneer or Dum Aloo and even Dal Makhani.

I am sure you and your loved ones will love this. Make it on special occasions, festivals or get togethers.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

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This is 10th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.

Day 11. K.. Kashmiri Pulao

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2.  B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99


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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

18 thoughts

  1. 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 !

  2. Such a fantastic looking pulao Swati, looks so inviting and colourful..this pulao is surely the ruling dish of the day!

  3. Kashmiri pulao looks delicious with all that nuts and fruits. I too made this and loved it.

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