kashmiri pulao recipe, how to make kashmiri pulao | easy pulao recipe

kashmiri pulao recipe

kashmiri pulao is aromatic, mild and  sweet. kashmiri pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side.

reason being the pulao is garnished with both dry fruits and fresh fruits. dry fruits gives warmth and is ideal for the cold climate of kashmir. for the unaquainted, kashmir is one of the most beautiful places on earth in terms of scenic beauty and is often called a paradise on earth.

the fresh fruits which are usually added in kashmiri pulao are pineapple, apple and pomegranate. dry fruits which are added are generally a mix of almonds, raisins, pistachios, walnuts and cashews. most variations of making this pulao will use a different mix of fruits and dry fruits.

when i made the kashmiri pulao i did not add any fruits in it because i was serving the pulao with a mild and light lauki yakhni (fried bottle gourd slices in yogurt sauce) along with onion tomato raita…. and in my home nobody will like the combination of fruits with a sauce or curry or a spiced raita.

kashmiri pulao

if you want you can add fruits. keep in mind what other dishes you will be serving with the kashmiri pulao. eg. if going for a sweet raita like pineapple raita or mango raita or pomegranate raita, then adding fruits to the pulao would be a good idea.

if you are looking for more pulao recipes then check paneer pulao, veg pulao, mushroom pulao, peas pulao, tawa pulao and baingain pulao.

kashmiri pulao recipe details below:

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kashmiri pulao recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
aromatic, mild and sweet kashmiri pulao recipe.
AUTHOR:
RECIPE TYPE: main
CUISINE: kashmiri, indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the pulav:
  • 2 cups basmati rice soaked in water for 30 minutes
  • 1 inch cinnamon/dal chini
  • 1 tsp shahjeera/caraway seeds
  • 1 indian bayleaf/tej patta
  • 3 cloves/laung
  • 2-3 green cardamoms/hari elaichi/choti elaichi
  • 2 black cardamoms/badi elaichi
  • ½ tsp dry ginger powder/saunth
  • 1 tsp fennel powder/saunf
  • 2 pinches of saffron/kesar
  • 2 tbsp oil or ghee
  • 4 to 41/4 cups water
  • salt as required
for garnish:
  • 1 medium sized onion, sliced thinly
  • 10-12 cashews/kaju
  • 10-12 almonds/badam
  • 10-12 walnuts/akhrot
  • 2 tbsp oil
INSTRUCTIONS
  1. heat oil or ghee in a deep pan. on a low or medium flame, add all the whole spices. fry till the oil becomes fragrant.
  2. now lower the flame and add the ginger and fennel powder & stir.
  3. add the soaked and drained basmati rice and stir.
  4. add crushed saffron and saute for a minute.
  5. pour water and salt. stir and cover the pan tightly. when the rice is cooking, prepare the garnish.
  6. heat 2 tbsp oil in a frying pan. add the sliced onions.
  7. also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
  8. in the same oil, first fry the almonds till they become crisp. now fry the cashews and walnuts till they are crisp and lightly browned.
  9. cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
  10. serve kashmiri pulao hot and while serving the kashmiri pulao, garnish with the fried onions and dry fruits.




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  1. sumaira says

    well kashmiri cuisine is the best! i m a kashmiri ….i know it very well ..i tried this n the result was outstanding …. thnx :)

  2. husnabanu says

    tomorrow i am going to try this.let c this result…………………………………………………and u let about tiz………………………………………………………………………………

  3. Ashwini says

    Hi,
    This is a very easy pulao like you mentioned. I adjusted the quantity of water as per my needs and the result was a flavourful yummy pulao..teamed it with mirchi ka salan and it was a hit..thank you Dassana.

  4. Joyita says

    Hi Dassana! This looks and sounds yummy. It’s started to rain in Mumbai so this makes for a perfect Sunday lunch:) thanks!