kashmiri pulao

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Kashmiri pulao recipe with step by step photos – Kashmiri pulao is aromatic, mild and faintly sweet in taste. Gluten-free and Vegan.

kashmiri pulao recipe

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.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

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

Kashmiri pulao recipe

4. Fry the spices till the oil becomes fragrant.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

6. Stir well.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

8. Mix well.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

10. Saute for a minute.

Kashmiri pulao recipe

11. Pour 2 cups of water.

Kashmiri pulao recipe

12. Add salt as required.

Kashmiri pulao recipe

13. Mix and stir well.

Kashmiri pulao recipe

14. Cover the pan tightly. When the rice is cooking, prepare the garnish.

Kashmiri pulao recipe

For garnishing Kashmiri pulao

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

Kashmiri pulao recipe

16. Add one sliced onion.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

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

Kashmiri pulao recipe

19. Remove and drain on paper tissues.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

21. Remove and drain fried almonds on paper tissues.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

23. Remove fried cashews. Drain them on paper tissues.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

25. Remove fried walnuts. Drain them on paper tissues.

Kashmiri pulao recipe

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

Kashmiri pulao recipe

27. When done, fluff the rice.

Kashmiri pulao recipe

28. While serving the Kashmiri pulao, garnish with the fried onions and dry fruits.

Kashmiri pulao recipe

Serve Kashmiri pulao hot with raita or salad.

Kashmiri pulao
More pulao varieties

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kashmiri pulao recipe

Kashmiri Pulao

4.91 from 20 votes
Kashmiri pulao is aromatic, mild and faintly sweet in taste.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Cuisine Indian, Kashmiri
Course: Main Course

Servings 3 to 4
Units

Ingredients

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

Instructions

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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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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43 Comments

    1. Yes, you can use ginger paste. ½ to 1 teaspoon ginger paste will work well in the recipe.

  1. fennel powder is just powdering fennel? or we need to roast, dry roast it and make powder?

    1. i usually powder fennel directly in mixer and use it as required. but for the amount mentioned in the recipe, you can lightly roast and then crush in a mortar-pestle.

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