kashmiri pulao recipe with step by step photos – kashmiri pulao is aromatic, mild and faintly sweet in taste.

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 give warmth and is ideal for the cold climate of kashmir. for the unacquainted, 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. another popular recipe from kashmiri cuisine is this kashmiri biryani.

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.

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

how to make kashmiri pulao

1. measure all the ingredients for the pulao and keep ready.

2. on a low or medium flame, heat oil or ghee in a deep pan.

3. add 1 inch cinnamon stick, 1 teaspoon caraway seeds, 1 bay leaf, 3 cloves, 2 to 3 green cardamoms and 2 black cardamoms.

4. fry the spices till the oil becomes fragrant.

5. now lower the flame. add the ½ teaspoon dry ginger powder (saunth) and 1 teaspoon fennel powder.

6. stir well.

7. add 1 cup of soaked and drained basmati rice.

8. mix well.

9. add 2 pinches of crushed saffron (kesar).

10. saute for a minute.

11. pour 2 cups of water.

12. add salt as required.

13. mix and stir well.

14. cover the pan tightly. when the rice is cooking, prepare the garnish.

for garnishing kashmiri pulao

15. heat 2 tablespoon ghee or oil in a frying pan.

16. add one sliced onion.

17. also add a pinch of salt to the onions.

18. fry the onions till they are golden or caramelized and crisp.

19. remove and drain on paper tissues.

20. in the same oil or ghee, first fry 10 to 12 almonds till they become crisp.

21. remove and drain fried almonds on paper tissues.

22. now fry 10 to 12 cashews till they are crisp and lightly browned.

23. remove fried cashews. drain them on paper tissues.

24. also fry 10 to 12 walnuts till they are crisp and lightly browned.

25. remove fried walnuts. drain them on paper tissues.

26. cook the rice till all the water is absorbed and the rice is cooked.

27. when done, fluff the rice.

28. while serving the kashmiri pulao, garnish with the fried onions and dry fruits.

serve kashmiri pulao hot with raita or salad.

more pulao varieties

• paneer pulao
• veg pulao
• peas pulao
• tawa pulao
• methi pulao

PIN PRINT

Kashmiri Pulao

4.84 from 18 votes

Author:Dassana Amit

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Course:main course

Cuisine:indian,kashmiri

Servings (change the number to scale):3 to 4

kashmiri pulao is aromatic, mild and faintly sweet in taste.

INGREDIENTS FOR Kashmiri Pulao

(1 CUP = 250 ML)

for kashmiri pulao

• 1 cup basmati rice soaked in water for 30 minutes
• 1 inch cinnamon
• 1 teaspoon caraway seeds (shahjeera)
• 1 tej patta (indian bay leaf)
• 3 cloves
• 2 to 3 green cardamoms
• 2 black cardamoms
• ½ teaspoon dry ginger powder (saunth)
• 1 teaspoon fennel powder
• 2 pinches of saffron
• 2 tablespoon oil or ghee (clarified butter)
• 4 to 4.25 cups water
• salt as required

for garnishing kashmiri pulao

• 1 medium sized onion, sliced thinly
• 10 to 12 cashews
• 10 to 12 almonds
• 10 tp 12 walnuts
• 2 tablespoon oil or ghee

HOW TO MAKE Kashmiri Pulao

making kashmiri pulao

• on a low or medium flame, heat oil or ghee in a deep pan.
• add 1 inch cinnamon stick, 1 teaspoon caraway seeds, 1 bay leaf, 3 cloves, 2 to 3 green cardamoms and 2 black cardamoms.
  
• fry the spices till the oil becomes fragrant.
• now lower the flame. add the ½ teaspoon dry ginger powder (saunth) and 1 teaspoon fennel powder (saunf powder). stir well.
• add 1 cup of soaked and drained basmati rice and stir.
• add 2 pinches of crushed saffron (kesar). saute for a minute.
• pour 2 cups of water and salt as required. stir and cover the pan tightly. when the rice is cooking, prepare the garnish.

garnishing kashmiri pulao

• heat 2 tbsp oil in a frying pan. add the sliced onions.
• also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
• in the same oil, first fry the 10 to 12 almonds till they become crisp. remove and drain fried almonds on paper tissues.
• now fry 10 to 12 cashews till they are crisp and lightly browned. drain them on paper tissues.
• also fry 10 to 12 walnuts till they are crisp and lightly browned. remove fried walnuts. drain them on paper tissues.
• cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
• while serving the kashmiri pulao, garnish with the fried onions and dry fruits.
• serve kashmiri pulao hot with raita or salad.

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