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Kashmiri Pulao Recipe

Kashmiri Pulao Recipe

Kashmiri Pulao is a fragrant rice dish cooked with aromatic spices, saffron, nuts, and dried fruits. This Kashmiri Pulao Recipe delivers a sweet and nutty rice dish perfect for festive meals, offering a unique blend of flavors and textures. The rich aroma of saffron combined with the crunch of nuts and sweetness of dried fruits makes this pulao a delightful addition to any special occasion. Whether served with a side of yogurt or a light curry, Kashmiri Pulao adds a touch of elegance to your meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Indian, Kashmiri
Servings 3
Calories 320 kcal

Equipment

  • Large pot or pan
  • Mixing spoon
  • Knife and cutting board
  • Sauté pan

Ingredients
  

For the Pulao:

  • 1 cup basmati rice (soaked for 30 minutes)
  • 2 tbsp ghee or oil
  • 1 bay leaf
  • 4 cloves
  • 1 inch cinnamon stick
  • 2 green cardamom pods
  • 1/2 tsp cumin seeds
  • 1 medium onion (thinly sliced)
  • 1/2 tsp saffron threads (soaked in 2 tablespoons warm milk)
  • 1/4 cup mixed nuts (almonds, cashews, walnuts)
  • 1/4 cup mixed dried fruits (raisins, dried apricots, cranberries)
  • 2 cups water
  • salt to taste

For Garnishing:

  • 2 tbsp pomegranate seeds
  • Fresh coriander leaves (chopped)

Instructions
 

  • 1. Cook the Rice
    Wash and soak the basmati rice for 30 minutes. Drain and set aside.In a large pot, heat 2 cups of water with a pinch of salt. Once the water boils, add the soaked rice and cook until it is about 90% done (the grains should be soft but not mushy).Drain any excess water and set the cooked rice aside.
    2. Sauté the Nuts and Dried Fruits
    In a separate sauté pan, heat a tablespoon of ghee or oil. Add the mixed nuts (almonds, cashews, walnuts) and fry until golden brown.Add the dried fruits (raisins, apricots, cranberries) and sauté until they puff up. Remove the nuts and fruits from the pan and set aside.
    3. Prepare the Tempering
    In the same large pot or pan, heat the remaining ghee. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until the spices release their aroma.Add the thinly sliced onions and sauté until they turn golden brown.
    4. Combine and Cook
    Add the cooked rice to the pan with the sautéed onions and spices. Gently mix to combine.Pour in the saffron-infused milk and carefully fold it into the rice to distribute the saffron color and flavor.Add the sautéed nuts and dried fruits, mix gently, and cover the pan. Let the rice steam on low heat for about 5 minutes to absorb all the flavors.
    5. Garnish and Serve
    Once the rice is done, fluff it with a fork and garnish with fresh pomegranate seeds and chopped coriander leaves.Serve hot with yogurt or any curry of your choice.

Notes

  • Rice Cooking Tip: Make sure the rice is only 90% cooked before mixing it with the spices. Overcooking can result in mushy rice.
  • Saffron: Soaking the saffron threads in warm milk enhances the color and flavor of the pulao. You can also substitute saffron with a pinch of turmeric if needed.
  • Nuts and Dried Fruits: Feel free to customize the nuts and dried fruits according to your preference. Pistachios, figs, or dates are great additions.
  • Vegan Option: To make this pulao vegan, substitute ghee with vegetable oil or coconut oil.
  • Pairing Suggestions: Kashmiri Pulao pairs beautifully with yogurt, raita, or a light curry like paneer or chicken curry.
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