Ingredients
For the rice
- 1 cup Basmati rice
- 2 cups (for cooking rice) Water
- Salt – to taste
- 1 tbsp Ghee
- Saffron – a pinch (soaked in 2 tbsp warm milk)
Whole spices
- 1 Bay leaf
- 1 small piece Cinnamon stick
- 2 Green cardamom
- 2 Cloves
- 5 Black peppercorns
For garnishing & flavor
- 1 medium, thinly sliced Onion
- 10 Cashew nuts
- 10 (blanched and peeled) Almonds
- 1 tbsp Raisins
- 2 tbsp (optional but beautiful) Pomegranate seeds
- ¼ cup (optional) Pineapple chunks or apple pieces
- 2 tbsp (for frying) Ghee or oil
Optional
- A dash of sugar for mild sweetness (about ½ tsp)
Directions
Kashmiri Pulao is a delightful and aromatic rice dish that brings together a perfect blend of spices, dry fruits, and saffron. This rich, mildly sweet dish is a staple in Kashmiri cuisine and is often served during festive occasions or as a special main course for family gatherings. The long-grain basmati rice, combined with whole spices like cardamom, cloves, and cinnamon, creates a fragrant base that’s enhanced by the addition of cashews, almonds, raisins, and sometimes fresh fruits like pineapple or apple. Saffron adds a luxurious golden hue and a delicate fragrance, making this dish a treat for both the eyes and the taste buds. Ideal for vegetarians, Kashmiri Pulao can be paired with rich gravies or enjoyed on its own, making it a versatile addition to your culinary repertoire. Whether you’re celebrating a festival or looking for a comforting meal, Kashmiri Pulao is sure to impress your guests and loved ones with its unique flavor profile.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~250-300 kcal |
| Protein | ~5-7g |
| Carbohydrates | ~45-50g |
| Fat | ~7-10g |
| Fiber | ~2-3g |
| Sugar | ~5-6g |
| Sodium | ~200-250mg |
Disclaimer: Nutritional values are approximate and may vary based on ingredients, portion sizes, and cooking methods. Please consult a professional for specific dietary requirements.
Steps
1 Done | Cook the RiceWash and soak the basmati rice for 15-20 minutes. Boil water, add salt and cook the rice till it's just done (grains should remain separate). Drain and let it cool slightly. Mix in the saffron milk gently. |
2 Done | Fry GarnishesHeat ghee in a pan. Fry sliced onions until golden and crisp. Set aside. In the same pan, lightly fry cashews, almonds, and raisins until golden. Remove and keep aside. |
3 Done | Spice It UpIn the same ghee, add whole spices and let them sizzle for a few seconds. Add the cooked rice and gently toss it with the spices. |
4 Done | Add FlavorsAdd fried nuts, raisins, caramelized onions, and fruit (if using). Mix gently to keep the grains intact. Adjust salt and sweetness. |
5 Done | Final TouchCover and let it rest for 5–10 minutes for the flavors to blend. |
6 Done | 🍴 Serving SuggestionServe hot with Kashmiri Dum Aloo, Raita, or a simple yogurt salad. It’s a perfect dish for festive occasions or as a rich vegetarian main course. |
