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    Home » Rice

    Kashmiri Pulao

    Published: Mar 21, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / Leave a Comment

    Jump to Recipe Pin Recipe

    Kashmiri Pulao Recipe - a unique pulao dish where saffron flavored rice is topped with dry fruits, nut and fresh fruits.

    Kashmiri pulao in a white oval plate.

    This kashmiri pulao is aromatic, slightly sweet, mild yet flavorful. The sweetness comes from the fresh fruits and dried fruits. The flavor and taste is completely different from the usual pulao dish.

    If you do not like the sweet taste then skip the addition of fruits. Just cook the rice as mentioned and top with nuts and fried onions.

    This is the perfect pulao dish for parties or large get together. Prepare the cooked rice, fried nuts, onions and chopped fruits ahead of time and keep them separate. At the time of serving, lightly mix or garnish the rice with nuts and fruits. The color of the fruits will pop from the yellow colored saffron rice. It looks beautiful and attractive on the table.

    This kashmiri pulao could be the hit at kids party. Just because this is not spicy at all and kids will love the sweet taste of it.

    Check out other pulao recipes
    Peas pulao // Capsicum pulao // Paneer pulao // Sweet corn pulao

    Step By Step Photo Instructions:

    1) Wash the rice under running cold water till water runs clear. Or rinse two to three times or till the water is not cloudy any more. Then soak in enough water for 15-20 minutes.

    soak and drain rice

    2) After soaking time, drain and keep the rice in colander. Keep it aside.

    3) Meantime, warm up the milk in microwave for few seconds. Then add saffron in it and rub with your finger and thumb so it releases its flavor and color. Keep it aside.

    Collage of 2 images showing saffron milk and tempering of whole spices.

    4) Heat the ghee in a saucepan on medium heat. Once hot add whole spices (cloves, green cardamoms, black cardamom and cinnamon stick. Saute for 30-40 seconds and you will get nice aroma of spices.

    5) Then add shahi jeera and fennel seeds.

    Collage of 2 images showing adding cumin seeds and fennel seeds.

    6) Saute for 30-40 seconds.

    7) Then add soaked rice and mix. Saute for 2 minutes.

    Collage of 2 images showing adding rice and adding spices.

    8) Then add salt, dry ginger powder, cardamom seeds powder and black pepper powder.

    9) Mix well.

    Collage of 2 images showing adding water and mixing.

    10) Then add water.

    11) Also add saffron milk.

    Collage of 2 images showing simmering the water.

    12) Let it come to a rolling boil.

    13) Then cover with lid and LOWER the heat to lowest. And cook for 17 minutes only. Then turn off the stove and let it sit covered for 5 minutes.

    Collage of 2 images showing cooked covered and frying cashew, almonds.

    14) While rice is cooking, let’s fry the dry fruits and make fried onions. Heat 1 tablespoon of ghee in pan on medium heat. Once hot add cashews and almonds.

    15) Fry with stirring constantly till they get light brown in color. Remove it to a plate.

    Collage of 2 images showing frying walnuts.

    16) In the remaining ghee fry the walnuts and remove it to the same plate.

    17) Then add raisins,

    Collage of 2 images showing frying raisins.

    18) Within few seconds it will plump up. Remove it immediately otherwise they will get chewy.

    19) Lastly fry the chopped figs.

    Collage of 2 images showing frying figs and all fried nuts and fruits in a plate.

    20) Drain the excess ghee and remove it to a plate and keep it aside.

    21) In the remaining ghee, add sliced onions and fry.

    Collage of 2 images showing cooking onion slices.

    22) Keep stirring occasionally and let it caramelize.

    23) Fry till they are dark golden brown and crispy. Once done remove it to a plate.

    Collage of 2 images showing browned onion and cooked rice.

    24) Now the rice is cooked and rested for 5 minutes. Open the lid

    25) and fluff up the rice using fork.

    Collage of 2 images showing fluffed up rice and topped with nuts.

    26) Spread the rice on the serving plate. Top with fried dry fruits and nuts.

    27) Then sprinkle fried onions.

    Collage of 2 images showing topped with onion, apple and grapes.

    28) And lastly garnish with fruits and serve. I have used grapes, apple and pomegranate.

    Serving suggestion: Serve Kashmiri pulao with cucumber raita, pomegranate raita, mango mint raita or pineapple raita. It can be served with kashmiri dum aloo too.

    Kashmiri pulao topped with fruits and fried onion.

    Did you try this Kashmiri pulao recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Kashmiri Pulao Recipe (How to make Kashmiri Pulao Recipe)
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    Kashmiri Pulao

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Kashmiri Pulao Recipe - a unique pulao dish where saffron flavored rice is topped with dry fruits, nut and fresh fruits.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian,Kashmiri
    Calories: 349kcal
    Servings 4
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Cooking Rice:

    • 1 cup Basmati rice
    • 5-6 strands Saffron
    • 1 tablespoon Milk to dissolve saffron
    • 1 tablespoon Ghee (Clarified butter)
    • 2 Green cardamoms
    • 1 Black cardamom
    • ½ inch Cinnamon stick
    • 1 teaspoon Shahi jeera (kala jeera or black cumin seeds)
    • 1 teaspoon Fennel seeds
    • Salt to taste
    • ¼ teaspoon Dry ginger powder (sonth or saunth)
    • ¼ teaspoon Green cardamom seeds powder
    • ¼ teaspoon Black pepper powder
    • 2 cups Water

    For Topping:

    • 1 tablespoon Ghee (Clarified butter)
    • 6 Cashew nuts
    • 6 Almonds
    • 8-10 Raisins
    • 2 Dried figs chopped
    • 2 Walnuts chopped
    • ½ cup Red onion sliced
    • ½ cup Grapes cut into half
    • ¼ cup Pomegranate arils
    • ½ cup Apple chopped

    Instructions 

    • Wash the rice under running cold water till water runs clear. Or rinse two to three times or till the water is not cloudy any more.
    • Then soak in enough water for 15-20 minutes.
    • After soaking time, drain and keep the rice in colander. Keep it aside.
    • Meantime, warm up the milk in microwave for few seconds. Then add saffron in it and rub with your finger and thumb so it releases its flavor and color. Keep it aside.
    • Heat the ghee in a saucepan on medium heat.
    • Once hot add whole spices (cloves, green cardamoms, black cardamom and cinnamon stick. Saute for 30-40 seconds and you will get nice aroma of spices.
    • Then add shahi jeera and fennel seeds and Saute for 30-40 seconds.
    • Then add soaked rice and mix. Saute for 2 minutes.
    • Then add salt, dry ginger powder, cardamom seeds powder and black pepper powder. Mix well.
    • Then add water and saffron milk.
    • Let it come to a rolling boil. Then cover with lid and LOWER the heat to lowest. And cook for 17 minutes only.
    • Then turn off the stove and let it sit covered for 5 minutes.
    • While rice is cooking, fry the dry fruits and make fried onions. Heat 1 tablespoon of ghee in pan on medium heat.
    • Once hot fry the nuts and dry fruits (cashews, almonds, raisins, walnut and figs) one by one. Drain the excess ghee and remove it to a plate and keep it aside.
    • In the remaining ghee, add sliced onions and fry.
    • Keep stirring occasionally and let it caramelize. Fry till they are dark golden brown and crispy. Once done remove it to a plate.
    • Now the rice is cooked and rested for 5 minutes. Open the lid and fluff up the rice using fork.
    • Spread the rice on the serving plate. Top with fried dry fruits and nuts. Then sprinkle fried onions.
    • And lastly garnish with fruits and serve this kashmiri pulao with any sweet raita.

    Nutrition

    Calories: 349kcal | Carbohydrates: 59.4g | Protein: 5.3g | Fat: 10.6g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 593mg | Potassium: 257mg | Fiber: 3.6g | Sugar: 16.7g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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