Kashmiri Pulao
Kashmiri Pulao

Kashmiri Pulao is a rice recipe to make any occasion special with its delectable aroma and richness. One of the easiest pulao as it is mild, sweet, and aromatic and loaded with dry fruits, and fruits. Hope you like this Kashmiri pulao as you did like my previous recipe Vegetable Korma.

Ingredients For Kashmiri Pulao:-

  • Half Cup – Long Grained Basmati Rice
  • Four-Five – Saffron Strands
  • One Tablespoon – Warm Milk
  • Five-Six – Cashew Nuts, And Almonds(chopped)
  • One Small – Bay Leaf
  • Two – Cloves
  • One -Green Cardamom
  • Two Inch Piece Of Cinnamon stick
  • One Green Chili(slit, lengthwise)
  • Half Teaspoon – Grated Ginger
  • One-Fourth Teaspoon – Fennel Seed Powder
  • One – Onion(thinly sliced)
  • One-Fourth Cup Each Of The Fruit- Apple(chopped), Pomegranate Seeds, Grapes(seedless)
  • Salt As Required
  • Two Tablespoon – Clarified Butter
  • Water As Needed

Directions:-

  1. Rinse basmati rice in water for two-three times and then soak them in water for twenty minutes. Drain water and keep rice aside.
  2. Dissolve saffron strands in one tablespoon warm milk.
  3. Heat one tablespoon of clarified butter in a heavy bottomed pan over medium heat. Add chopped almonds, and cashew nuts and shallow fry them until light golden brown. Shift them to a plate.
  4. Add remaining one tablespoon of the clarified butter in the same pan and add bay leaf, cloves, green cardamom, and cinnamon stick.
  5. Saute for 30nseconds then add green chili, grated ginger, and fennel seeds powder and saute for another 30 minutes.
  6. Add soaked and drained rice to the pan and saute for one to two minutes.
  7. Now time to add one cup water and dissolved saffron and salt to taste.
  8. Mix it well and bring it to boil over medium heat.
  9. When it starts to boil, reduce heat to low and cook covered for 8-10 minutes or until rice is fully cooked. Do not open the lid or stir in between.
  10. When rice is cooked, turn off the heat and let it stand for 5-6 minutes.  Open the lid and fluff the rice with a fork.
  11. Meanwhile, heat 3-4 tablespoons of oil in another pan to shallow fry the onions until it turns brown.
  12. Add shallow fried dry fruits, fresh fruits, and shallow fried onions over cooked rice.
  13. Mixed gently and cook for 2-3 minutes.
  14. Kashmiri pulao is ready to serve with any raita or your favorite curry.

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