Easy Kashmiri Pulao

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Easy Kashmiri Pulao– Super Exotic, delectable, fluffy Kashmiri Pulao recipe with nuts and raisins wonderfully easy with just a few ingredients. This Pulao recipe is easy to make and on your table under 30 mins!

Kashmiri Pulao served in plate with bowl of rice aside

This Kashmiri Pulao recipe was super hit at my home, everyone blew away by the flavours. 

The ingredients are super simple yet it tasted magnificent! The rice is completely roasted in ghee/clarifying butter so packed with flavour.

The delectable taste with ghee roasted nuts and raisins makes scrumptious.

Why this recipe work: 

 Simple and humble ingredients, pantry friendly.

 Packed with flavours, perfectly delicious without over-powering. 

 One-pot meal, so good you will be eating straight from the pot

Related recipe: All Rice Recipes

How to make Kashmiri pulao with step by step pictures:

ingredients to make pulao recipe are taken in glass bowls
Ingredients to make Kashmiri pulao are taken
saffron is infused in milk in white bowl
To a 1/4 cup of warm milk add 1 pinch of saffron, stir and keep aside.
ghee in a deep pot
Heat up 2 tbs of ghee in deep pot
a plate of spices
Now add the seasonings 1 tsp of pepper corns, 2 cardamom, 1 tsp of shahi jeera, 2 cinnamon stick, 4 cloves, 2 bay leaf, 2 badi elachi/black cardamom.
spices being sizzled in ghee in deep white pot
Add in to the ghee, let it sizzle for few seconds
bowl of fennel powder is being shown
Add fennel powder
spices are sizzled in ghee in deep white pot
Let it sizzle for few seconds
rice is added to deep white pot
Now add soaked basmati Rice
rice is sauted in deep white pot
Stir the rice gently in ghee for 1 minute.
a bowl of saffron infused milk is shown
Pour in the saffron infused milk
saffron thread are being added to rice in deep pot
Gently mix in
bowl of milk is being added to rice in deep pot
Add 1/2 cup of milk
rice and spiced water in deep pot
And required amount of water
rice and spiced water in a deep white pot
Over the medium heat,Cover and cook for 10 mins until the rice is fluffy.

To Garnish:

cashews sauted in ghee in wide pan
Heat up ghee in pan, add cashews and fry till they are golden brown
rosins are sauted in ghee in wide pan
Then, add raisins and fry for few seconds
onions are sauted in ghee in Wide pan
And Add sliced onions and a pinch of salt
onions turns brown in wide pan
Fry till the onions are nicely browned.
fried onions, cashews and raisins are in plate
All the fried garnishes are kept in the plate.
fried garnishes are added to cooked Kashmiri Pulao in deep pot
Once the rice is cooked, add all the fried garnishes
kashmiri puloa is in deep pot
Gently mix and serve.

Kashmiri Pulao is ready.

Kashmiri Pulao served in plate with bowl of rice and gravy aside

Tips To make the best kashmiri pulao:

Basmati rice. Use good quality basmati rice or any long grain rice to get the fluffy pulao. 

Ghee. The recipe itself made of ghee that gives you a richness to the pulao recipe and it tastes luxuriously good. Using good quality ghee is a must. You can get it from the local Indian shop/ Asian grocery section from the supermarket.

Saffron: Infuse saffron in warm milk, that helps to get the lovely yellow colour and also the flavour is fantastic.

Milk. To cook the rice I have added milk and water. Milk gives you nice mild taste and fluffiness to the rice. 

You can add 1 tbs of cream as well.

Cook your rice.  To cook the basmati rice read the package instruction and then measure and add water. 

For this recipe, I have used 1 cup of Rice = 2 cups of water (closed pan)

Garnish: fry all your garnishes in ghee to get the right flavours. You can any type of nuts and dry fruits.

Kashmiri Pulao with Fruits: Traditionally Kashmiri Pulao has fruit in it, you can add apple, pomegranate, fried paneer/cottage cheese can be added as a garnish.

FAQ:

How do you serve Kashmiri Pulao recipe?

Serve Kashmiri Pulao with raita or salad.

How long can I store Kashmiri Pulao?

Store the pulao recipe in an air-tight container for 2 days.

Before you serve warm in a microwave.

What is the water quantity I have used in this recipe?

For 2 cups of basmati rice

I have used 1 cup milk+ 3 cups of water. ( for closed pan)

close up shot of Kashmiri Pulao recipe

Other Sides that go well with Kashmiri Pulao recipe:

 Spicy Mushroom Gravy

 Chettinad Pepper Chicken gravy

 Kashmiri Dum Aloo

 Rajasthani Laal Maas

 Punjabi Matar Paneer

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Kashmiri Pulao


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Super Exotic, delectable, fluffy Kashmiri Pulao recipe with nuts and raisins wonderfully easy with just a few ingredients.


Ingredients

Scale
  • 2 cups of basmati rice
  • 2 tbs ghee
  • 2 cinnamon stick
  • 1 tsp pepper corns
  • 1 tsp shahi jeera
  • 2 black cardamom
  • 3 cloves
  • 5 star anise
  • 2 bay leaf
  • 1/4 cup milk
  • 10 threads saffron
  • 2 tsp fennel powder
  • 1 cup milk

To garnish:

  • 1 tbs ghee
  • 2 tbs cashews
  • 2 tbs raisins
  • 2 onions

Instructions

  1. Ingredients to make Kashmiri pulao are taken
  2. To a 1/4 cup of warm milk add 1 pinch of saffron, stir and keep aside.
  3. Heat up 2 tbs of ghee in deep pot
  4. Now add the seasonings 1 tsp of pepper corns, 2 cardamom, 1 tsp of shahi jeera, 2 cinnamon stick, 4 cloves, 2 bay leaf, 2 black cardamom
  5. Add in to the ghee, let it sizzle for few seconds
  6. Add fennel powder
  7. Let it sizzle for few seconds
  8. Now add soaked basmati Rice
  9. Stir the rice gently in ghee for 1 minute.
  10. Pour in the saffron infused milk
  11. Gently mix in
  12. Add 1/2 cup of milk
  13. And required amount of water
  14. Over the medium heat,Cover and cook for 10 mins until the rice is fluffy.

To Garnish:

  1. Heat up ghee in pan, add cashews and fry till they are golden brown
  2. Then, add raisins and fry for few seconds
  3. And Add sliced onions and a pinch of salt
  4. Fry till the onions are nicely browned.
  5. All the fried garnishes are kept in the plate.
  6. Once the rice is cooked, add all the fried garnishes
  7. Gently mix and serve.

Notes

Tips to make the best Kashmiri Pulao: 

Basmati rice. Use good quality basmati rice or any long grain rice to get the fluffy pulao. 

Ghee. The recipe itself made of ghee that gives you a richness to the pulao recipe and it tastes luxuriously good. Using good quality ghee is a must. You can get it from the local Indian shop/ Asian grocery section from the supermarket.

Saffron: Infuse saffron in warm milk, that helps to get the lovely yellow colour and also the flavour is fantastic.

Milk. To cook the rice I have added milk and water. Milk gives you nice mild taste and fluffiness to the rice. 

You can add 1 tbs of cream as well.

Cook your rice.  To cook the basmati rice read the package instruction and then measure and add water. 

For this recipe, I have used 1 cup of Rice = 2 cups of water (closed pan)

Garnish: fry all your garnishes in ghee to get the right flavours. You can any type of nuts and dry fruits.

Kashmiri Pulao with Fruits: Traditionally Kashmiri Pulao has fruit in it, you can add apple, pomegranate, fried paneer/cottage cheese can be added as a garnish.

  • Category: Main, Main Course, Rice veg
  • Cuisine: Indian, northindian

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