Monday, December 19, 2011

Kashmiri Pulao

Kashmiri Pulao is a very unconventional pulav loaded with fruits and dry fruits. This is a sweet pulao and is a must-try if you are in a mood to experiment. This pulao is yellow in colour due to Safforon added to the rice (I have avoided using artificial food colour)

Ingredients :

For Rice :
1 tspn Ghee
1 and 1/2 cup Basmati rice (Washed)
1 tspn Sugar
15-16 Saffron strands (soaked in milk)
1 and 1/2 cup water
1 and 1/2 cup milk

Spices for Kashmiri Pulao :
1/2 tspn Royal cumin seeds (Shahi Jeera or Saah Jeera)
1-2 Bayleaves
1-2 Cinnamon sticks (Dalchini)
1 Black stone flower (Dagadful)
2-3 Whole cardamom (Elaichi)
2-3 Cloves (Laung)
1 Mace (Javitri)
1/4 tspn Nutmeg Powder (Jaiphal Powder)
1/4 tspn Dried Ginger powder (Soonth Powder)
1/2 tspn Fennel seeds powder (Saunf powder)
1/4 tspn Cardamom powder (Elaichi powder)

Dry fruits for Kashmiri Pulao :
1 tspn ghee
3/4 cup Cashews, almonds, raisins, walnuts etc.

For Kashmiri Pulao :
2 tspns Ghee 
Saffron rice (as cooked above)
Dryfruits sauteed in ghee (As above)
1/2 cup chopped and parboiled Carrots
1/2 cup chopped and parboiled French Beans
1 chopped apple
1/4 cup chopped pear
1/4 cup chopped pineapple
3 tbspns cherries or tutti frutti
2 tbspns fresh cream
2 tspns rose water
Salt to taste

For Garnishing :
Dry fruits sauteed in ghee
Chopped apple

Method :

For Dry fruits :
Heat 1 tspn ghee in a pan
Add cashews, almonds and walnuts
Saute for 2 minutes
Lastly add raisins
Trun off the flame

To make rice :
Heat ghee in a pan
Add washed rice in it after removing water
Saute it in ghee for 2 minutes
Add Milk, Water and Sugar
Cook it on medium flame
Lastly add saffron strands soaked in milk
Switch off the flame 
Spread the rice on a plate so that it does not stick 
Allow it to cool

To make Kashmiri Pulao :
Heat ghee in a pan
Add Shahi Jeera, Bayleaf, Cinnamon, Blackstone flower, Cardamom, Cloves and Mace
Saute it for a minute
Then add carrots and french beans 
Saute it for 2 minutes
At this point of time turn off the flame
Then add Nutmeg powder, Fennel Seeds powder, Dried Ginger Powder and Elaichi powder
Also add the dry fruits sauteed in ghee
Turn on the flame
Now add cooked Saffron rice 
Mix it in the spices
Then add fresh cream and salt
Again mix it with the rice
Lastly add chopped fruits 
Cover it with lid 
Cook it for 3-4 minutes
Turn off the flame
Add some rose water and mix
Garnish it with dry fruits and apples

Notes :

The above measure yields pulao for 2-3 persons
You may also add fresh paneer in the pulao
Other vegetables and fruits of your choice like green peas, dates etc.

Stepwise Pictures :


  1. wow...delicious luking pulav....Thax 4 sharing

  2. rich pulav ........ looking very delicious

  3. gr8..royal looking pulavo..prefect for the festival season....lovely pics...

  4. Looks really delicious. I love this easy to follow step by step recipe. Such recipes always give me the confidence to follow them as you know that it's actually been made by the writer.

    Mina Joshi

  5. pulao looks so delicious and colourful..

  6. awesome recipe! reminds me of Kashmiri pulao at my favorite restaurant Madhubaan on Boat Club road in Pune.

  7. I am thankful to everyone for appreciating this recipe.. Thank you so much!!!

  8. after seeing ur explanation of the pulav iam feeling that it is very easy to words to looks delicious..........

  9. Thank you for this recipe. I tried it our today, and it came out very well, all thanks to the step-by-step pictures for better clarity.
    I, however, have one question. should the basmati rice be 1/2 cup or 1 1/2 cup considering that the liquid for the rice is about 3 cups.

    1. You are right Natasha, it is One and half cup. I have modified the recipe accordingly. Thank you for the feedback.

  10. First time here. I saw your detailed write up of kashmiri pulav,looks sooo yummy and colourful.I tried your recipe today,it came out nice.My friends and i enjoyed it.Thank u :)

  11. I tried it . Its just awesome . Thanks for sharing it with us.


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