Kashmiri Pulao


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    1 ½ tbsp. ghee

    1 cup basmathi rice

    1 small onion sliced thinly

    Generous pinch of saffron

    3 tbsp. milk

    6 to 8 cashew nuts

    4 to 6 walnuts (optional)

    4 to 6 Almonds

    1 tbsp. raisins

    1 ½ cup water (adjust to suit your rice)


    ½ tsp. fennel seeds/ saunf

    1 bay leaf

    ½ tsp shahi jeera / black cumin

    1 small black cardamom (optional)

    1 small cinnamon stick

    3 green cardamoms

    4 cloves

    ½ tsp dry ginger powder (optional)


    2 tbsp. pomegranate

    Few chopped chunks of apple and pineapple


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  • Preparation--

    1Heat up milk and soak saffron in milk. Set aside. You can microwave milk for 20 to 25 second and soak it.

    2Crush fennel seeds coarsely if possible. Set aside.

    3Heat 1 tbsp. ghee in a pot, add nuts and fry till golden, add raisins and just stir them. Set these aside.

    4To the same pan, add sliced onions and fry till golden. Set these aside as well.

    5Add all the dry spices including fennel seeds and fry till they begin to smell good. Do not burn.

    6Add rice, salt, ½ tbsp. ghee and fry for about 3 minutes.

    7Pour the saffron milk and water. Stir and check salt.

    8Cook the rice till fully done. If cooking in a pressure cooker, cook till almost water evaporates. When it is still

    9soggy, add rose water. Cover the lid and simmer for 5 minutes. Switch off before it whistles.

    10When the pressure goes down switch off. If cooking in a pot, when the water almost evaporates fully, sprinkle rose water. Cover and cook.

    11Fluff up after 10 minutes.

    12Transfer kashmiri pulao to a serving bowl, Garnish with fried onions, nuts, raisins, and pomegranate, apple and pineapple chunks.

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