Kashmiri Pulao.

Kashmiri Pulao is a flavourful and delicious pulao where matured Basmati rice is cooked along with milk infused with saffron and liberally garnished with dry fruits, fruits & whole spices. It is accompanied either by a spicy gravy for the spice lovers or with a raita.


250 gms Basmati Rice

4-5 Saffron strands

1 tbsp warm milk

10 Cashew Nuts halved

10 Almonds

5 Walnuts

1 Bay Leaf

5 Cloves

3 Green Cardamom

2 inch piece of Cinnamon

1 Green chilly slit

1/2 teaspoon dry ginger powder

1/4 teaspoon Fennel powder

1 large onion thinly sliced

1/4 cup chopped apple

1/4 cup Pomegranate Seeds

1/4 cup chopped pineapple

4 tbsps Ghee

Oil for frying the onion.


Wash and soak rice for fifteen minutes. Drain and keep aside.
Heat ghee in a pan add all the whole spices . Saute for a few seconds till they give out their aroma. . Drop in the green chilly, fennel and dry ginger powder and give a quick toss.
Add the drained rice and gently mix. Soak saffron in warm milk and add it to the rice. .Add hot water, salt, cover and cook until rice is done. Fluff the rice and transfer to wide a mixing bowl. Set aside to cool a bit.
Heat ghee in a pan. Add the cashews and almonds and roast till they turn golden. Transfer to a plate and set aside. Add the raisins . They immediately plump up. Drain and set aside. Heat oil in a pan add thinly sliced onions. Fry until golden brown. Drain and set aside. Garnish with fruits just before serving. Garnish the Kashmiri pulao with fried onion, nuts, raisins, pomegranate, apple and pineapple . Serve hot .

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