Kashmiri Pulao
Veg
Aged basmati cooked in saffron-infused water with whole spices — cardamom, cloves, cinnamon, star anise — and finished with a layer of deep-fried dry fruits (cashews, almonds, raisins) and sometimes pomegranate arils. The Pampore saffron turns the rice a luminous gold and perfumes every grain; the dry fruit garnish adds sweetness and crunch. The festive rice of Kashmir, served at weddings alongside Wazwan dishes.
Cuisines
Kashmiri
Mughlai
Best for
Lunch
Dinner
Build a full meal around Kashmiri Pulao
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
2 tablespoons | Ghee |
|
1 cup | Dried Fruit , mixed (cashews, almonds, raisins) |
|
1 cup | Fresh Fruit , mixed (apple, pomegranate seeds) |
|
2 cups | Water |
|
1 cup | Milk , full-fat |
|
2 | Cardamom , green pods |
|
1 | Cinnamon stick |
|
2 | Clove |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
1 pinch | Saffron , strands |
|
1 tablespoon | Rose water |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
- 2 Heat ghee in a pan and fry the cashews, almonds, and raisins until golden. Remove and set aside.
- 3 In the same pan, add cardamom, cinnamon, and cloves. Sauté until fragrant.
- 4 Add the soaked rice to the pan and sauté for 2-3 minutes.
- 5 Pour in water and milk, add sugar, and salt. Stir well.
- 6 Bring to a boil, then reduce heat to low, cover, and cook until the rice is done.
- 7 Soak saffron strands in a tablespoon of warm milk and add to the cooked rice along with rose water. Mix gently.
- 8 Add the fried nuts and raisins, and mix in the fresh fruits.
- 9 Cover and let it rest for 5 minutes before serving.
Tips
For extra flavour, use whole spices in the oil first.