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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