kashmiri pulao

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

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

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 recipe
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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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44 comments/reviews

    • 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.

  1. As a Bengali I like rice recipes the recipe u showed has unique beautifulness I am eager to have this one tell me how5 stars

  2. Excellent recipe. This rice item and kadai chicken or kadai paneer go together very nicely. Awesome.5 stars

  3. Very useful site for all sort of people and very easy steps to cooking. Thanks a lot for your effort . Hats off to you.

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

  5. tomorrow i am going to try this.let c this result…………………………………………………and u let about tiz………………………………………………………………………………5 stars

  6. hi
    nice recipes
    i want to know how to make that tomato salad that is shown in pic it looks so nice.

  7. 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.

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

  9. More than the flavors i love the fragrance of Kashmiri pulao, actually any kashmiri dish! Lovely pics as usual. 🙂