kashmiri pulao recipe, how to make kashmiri pulao

4.55 from 11 votes

aromatic, mild and sweet kashmiri pulao recipe.

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

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 gives 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. few more popular recipes from kashmir are:

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. 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 varieties then check:

kashmiri pulao recipe
4.55 from 11 votes
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kashmiri pulao recipe

aromatic, mild and sweet kashmiri pulao recipe.

course main course
cuisine indian, kashmiri
prep time 30 minutes
cook time 15 minutes
total time 45 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for kashmiri pulao

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

for garnishing kashmiri pulao

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

how to make recipe

making kashmiri pulao

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

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

  3. fry the spices till the oil becomes fragrant.

  4. now lower the flame. add the ½ teaspoon dry ginger powder (saunth) and 1 teaspoon fennel powder (saunf powder). stir well.

  5. add 1 cup of soaked and drained basmati rice and stir.

  6. add 2 pinches of crushed saffron (kesar). saute for a minute.

  7. 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

  1. heat 2 tbsp oil in a frying pan. add the sliced onions.
  2. also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
  3. in the same oil, first fry the 10 to 12 almonds till they become crisp. remove and drain fried almonds on paper tissues.

  4. now fry 10 to 12 cashews till they are crisp and lightly browned. drain them on paper tissues.

  5. also fry 10 to 12 walnuts till they are crisp and lightly browned. remove fried walnuts. drain them on paper tissues.

  6. cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
  7. while serving the kashmiri pulao, garnish with the fried onions and dry fruits.

  8. serve kashmiri pulao hot with raita or salad.

how to make kashmiri pulao recipe

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 (saunf 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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. thank u

    • welcome shilpa.

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

    • 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.

  3. I have heard fruit juice is added while cooking rice??

    • even i have heard shilpa. but have never tried making kashmiri pulao in a fruit juice.

  4. Made this today. Was very very yummy!! Thank you so much for the wonderful recipe 😀

    • thanks ramya for sharing your feedback on kashmiri pulao recipe. glad to know.

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