Kashmiri Pulao Recipe is one of the most delicious and aromatic rice dishes from Kashmiri cuisine. This flavorful pulao is known for its beautiful combination of saffron, dry fruits, fresh fruits, and mild spices.
Kashmiri food is famous for its rich aroma and unique flavors. However, many traditional Kashmiri recipes are simple to prepare and full of taste, just like Dum Aloo, Zarda Rice, and Yakhni Lauki.
Moreover, this Kashmiri Pulao Recipe is a perfect choice for special occasions, festivals, and family meals. The sweetness of fruits, richness of dry fruits, and fragrance of saffron make this rice dish truly special.
Ingredients
For Kashmiri Pulao
1½ cups basmati rice (long-grain rice)
5–6 saffron strands (soaked in hot milk)
6–8 cashews
8–10 almonds (sliced)
15–20 green raisins
1–2 bay leaves
2–3 cloves
1 teaspoon shahi cumin seeds
5–6 black peppercorns (crushed)
2–3 green cardamoms (crushed)
½ teaspoon cinnamon powder or ½-inch cinnamon stick
1 teaspoon grated ginger
½ cup pomegranate seeds
1 small apple (thinly sliced into small cubes)
1½ cups milk
1½ cups water
2–3 tablespoons ghee or oil
Salt to taste
How to Make Kashmiri Pulao Recipe
Prepare the Rice
Wash basmati rice gently 2–3 times until the water becomes clear. Then, soak the rice for 10 minutes and keep it aside.
Prepare Dry Fruits and Spices
Meanwhile, heat ½ tablespoon ghee in a deep pan or pressure cooker over medium flame.
Add cashews and almonds. Shallow fry them until slightly golden. Remove them and keep them aside.
In the same pan, add the remaining ghee. Along with it, add bay leaf, cloves, green cardamom, shahi cumin seeds, and crushed black peppercorns.
Cook the spices for 1–2 minutes until they release their aroma.
At this stage, add grated ginger and cinnamon powder. Sauté for another minute.
Cook the Pulao
Add soaked rice and gently sauté for 1–2 minutes.
Afterwards, add milk, saffron milk, water, and salt. Mix everything carefully and bring it to a boil over medium flame.
Once the mixture starts boiling, lower the flame and cook for 8–10 minutes.
During this time, check the rice and gently fluff it with a fork when it is cooked.
Add Fruits and Garnish
Now add fried dry fruits, raisins, chopped apple, and pomegranate seeds.
Mix gently so the rice grains remain separate. Cook for another 1–2 minutes, allowing all the flavors to combine.
Switch off the flame and cover the pulao for a few minutes before serving.
Serving Suggestions
Serve this aromatic Kashmiri Pulao Recipe with:
- Mint raita
- Pomegranate raita
- Any favorite curry
This sweet and flavorful rice dish is perfect for festivals, celebrations, and special family dinners.