This lip-smacking pulao loaded with richness from the saffron and nuts, and makes a perfect accompaniment for any festive occasion or parties. Indulge into delicious mildly sweet royal pulao flavoured with saffron and aromatic spices-Kashmiri Pulao

Time: 45 minutes

Ingredients :

  • 3 cups, long grain basmati rice, soaked for 45 minutes
  • 1 tablespoon ginger, thinly sliced
  • 3/4 teaspoon dry ginger powder
  • 1-1/2 teaspoon, fennel powder (saunf)
  • 1-2 green chilies, slit
  • 1/2 teaspoon Kashmiri chili powder
  • 1 tablespoon cashew nuts, roughly broken
  • 1/2 cup mixed nuts (cashew nuts, Almonds, Walnuts, Raisins, Pistachios), roughly cut
  • a few strands of saffron, soaked in 1/4 cup of warm milk
  • 2-1/2 cups milk
  • 3 cups water
  • salt as per taste
  • 3 tablespoon ghee
  • Whole Spices
  • 1 teaspoon shahjeera
  • 2 inch stick of cinnamon
  • 2 black cardamom
  • 4-5 green cardamom
  • 6 cloves
  • 2 bay leaves
  • 1/4 cup Apples, diced small for garnish
  • 1/4 cup Pineapple, diced small for garnish
  • 3 tablespoons fried onions for garnish


  • To begin making the Kashmiri Pulao Recipe, first wash and soak the rice for about 45 minutes. After 45 minutes, drain the water and keep aside.
  • In a heavy bottom sauce pan, heat 2 tablespoons of ghee.
  • Add bay leaf, shahjeera, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few seconds until they release a roasted aroma.
  • Add a tablespoon of broken cashews and fry for another minute until the cashews are roasted golden.
  • Add ginger juliennes, ginger powder, fennel powder, Kashmiri chili powder,salt and the soaked rice and fry for few seconds. Add milk, saffron milk, water and bring the
  • pulao to a brisk boil.
  • Once it comes to a boil, turn the heat to low, cover the pan and allow the rice to cook, until all the liquid has be absorbed.
  • Meanwhile, heat another tablespoon of oil in the pan and roast the dry fruits until light golden brown. Take it off the heat and keep aside.
  • Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork. Transfer the rice to a serving platter, garnish it with fried onions and diced fresh
  • fruits.
  • Serve the Kashmiri pulao along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner.

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