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Kashmiri Pulao

Kashmiri Pulao

Swati
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Rice soaking time 30 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main
Cuisine Indian, Kashmiri

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

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.
Keyword Dry fruits Pulao, Gluten-free, Vegetarian
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