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Friday, 29 June 2018

Kashmiri Pulao Recipe

Kashmiri Pulao is a rich flavorful and mildly sweet rice dish from the beautiful Kashmir valley of India. In this traditional rice preparation, basmati rice is sauteed in clarified butter with aromatic spices and  cooked in saffron flavored milk and served , garnished with shallow fried dry fruits, fried onion and fresh fruits. Kashmiri pulao is very delicious one pot meal with an easy to follow recipe. I have added shallow fried cottage cheese (paneer) pieces also in the recipe apart from pomegranate seeds and chopped red apple to make the dish all the more nutritious and filling. Serve this kasmiri pulao as a side dish with some spicy gravy or just on its own.


Once when we had gone out to dine , the curries we ordered were very spicy and my son could not take that heat, so we wanted to have a dish which could fill his tummy and was on a sweet side too. The waiter suggested us to try out the Kashmiri Pulao and we were glad we tried it. The Kashmiri pulao came in a beautiful handi , topped with fresh fruits ( pineapples, grapes and pomegranate), raisins and nuts and could appeal my little fussy eater to give it a try. The rice was very delicious and my son ate it with a spark in  his eyes. Since then i prepare this  Kashmiri pulao for my him occasionally but never got a chance to click pictures and post the recipe on the blog.

This month we had Kashmiri Cuisine as the theme on the Shhhhh Cooking Secretly Challenge, Facebook group. My partner for this challenge was my dear friend and fellow blogger Seema Doraiswamy. Seema blogs at mildlyindian . Do check out her lovely space where she shares her food experiments, secrets from her vegetarian kitchen, culinary journey, and  restaurant reviews.  Seema thoughfully gave me saffron and ginger as my secret ingredients and i cooked this flavorful and aromatic Kashmiri Pulao using the ingredients. In return i gave her yogurt and cardamom and she made a delicious Dodh Wangun using those ingredients.

Rice is the staple food of Kashmiris and is usually served with meat. Kashmiri food is mild in taste, and has liberal use of yogurt and spices like cloves, cinnamon, ginger, cardamom and fennel. Trademark of Kashmiri food is use of Saffron as seasoning and coloring agent. Traditionally ghee is used as a cooking medium in most of the dishes. I have Kashmiri Dum Aloo recipe already on my blog. So lets get started with the recipe of Kashmiri Pulao.


Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 2-3

  • 1/2 cup basmati rice
  • 1 1/2 cup milk
  • 1/4 cup cottage cheese (paneer) pieces
  • 5-7 almonds
  • 5-7 cashew nuts
  • Fistful of raisins
  • 2 large onions thinly sliced
  • 1 bay leaf
  • 1/4 teaspoon caraway seeds ( shah jeera)
  • 1 stick cinnamon 
  • 1 black cardamom
  • 2-3 green cardamom
  • 2-3 cloves
  • 2-3 black pepper corn
  • Few strands of saffron
  • 1/4 teaspoon dry ginger powder
  • 1 teaspoon fennel powder
  • 1 teaspoon sugar (optional)
  • Few strands of saffron
  • Salt to taste
  • 1/4 cup pomegranate seeds for garnishing
  • 1/4 cup chopped apples for garnishing
  • 3 tablespoon ghee
  1. Rinse the rice and soak it in enough water for 15-20 minutes. This step is optional but it certainly saves the cooking time. Also soak the saffron strands in 2 tablespoon of warm milk.

2. In a pan heat 2 tablespoon of ghee and fry the nuts and raisins until they turn golden in color. Remove and keep aside for garnishing. In the same ghee shallow fry the paneer pieces until golden brown from all sides. Remove and keep aside.

3. Add sliced onions to the wok with a pinch of salt and 1 teaspoon sugar and shallow fry for 2-3 minutes until the onions get caramelised. ( Actually the onion slices are deep fried until crispy , i have shallow fried in little ghee to cut down the calories).

4. Wipe the wok and add the remaining 1 tablespoon ghee to it. Heat it on medium flame. Now add the whole spices ( bay leaf, caraway seeds, cinnamon stick, black cardamom, green cardamom, cloves and black pepper corn) and fry them on low flame for few seconds. Next add the ginger powder and fennel seed powder and stir fry for few more seconds.

5. Stir in milk to the spices. Allow it to boil. Add the soaked and drained rice to the boiling milk followed by the saffron milk . Add salt to taste. Give a quick stir and allow the milk to boil .

6. Simmer and cover cook the rice until well cooked and no more liquid is left in the cooked rice.

7. Top the cooked rice with fried nuts and raisins, fried onions, paneer pieces and chopped apples and pomegranate seeds. Give a quick mix , taking care not to break the rice.

8. Serve the rice while warm as it is or with a spicy gravy of your choice.

  Recipe Notes:
  • I have used pomegranate seeds and chopped red apples for garnishing the kashmiri pulao apart from shallow fried dry fruits, paneer pieces , onions and raisins . You may use fruits like pineapples and grapes as well if you like.
  • The kashmiri pulao can be served as it is or can be paired with a spicy gravy dish of your choice.
  • I have used dry ginger powder here, you may use grated ginger instead. Do not skip the fennel seed powder as it gives a distinct flavor and aroma to the rice.
  • I have shallow fried the onion slices with pinch of salt and a teaspoon of sugar in less ghee to cut down the calories. You may deep fry the onion slices until crisp if you prefer.
  • I have cooked the rice solely in milk. You may use milk and water in equal quantities if you prefer.
I hope you like this post and try out this flavorful and aromatic Kashmiri Pulao for yourself. If you do so, feel free to share your feed back to us in the comment section below. Follow us on  #Facebook  #Instagram ,  #Twitter and #Google+  for more recipes and new updates. 

For more flavorful rice recipes, do check out the following post from my blog


  1. I tried this while we were holidaying in Kashmir, and loved it. Your version looks so lovely! Bookmarking the recipe to try out later. :)

    ~Priya Iyer from www.thephotowali.wordpress.com

    1. Thank you so much Priya..glad to know that..looking forward to your feedback..Happy cooking !

  2. I had made it recently too.. Rich and flavourful pulao from Kashmir.

    1. Yes Shobha this kashmiri pulao is aromatic and full of flavors.

  3. I thought I commented. I love your version of the pulao. Want to grab some of it.

  4. Loving the presentation and overflowing thali of this goodness.

  5. My little granddaughter 'looves' Kashmiri pulav. Bookmarking this recipe to make it the next time she visits me!

    1. Thank you di.. looking forward to your feedback

  6. I am absolutely tempted by your pics and recipe to make this Pulav immediately, Poonam.

  7. Kashmiri pulao looks super tempting Poonam. Loved this delicious aromatic rice. Can't wait to try. Lovely share.

    1. Thank you di..do share your feedback with us once you try it out

  8. Love your presentation. Beautiful and elegant. The pulav looks fabulous.

  9. love a well made kashmiri pulao..making this soon

    1. Thanks Priya..looking forawfo to your feedback

  10. Love kashmiri pulao, this looks so flavourful, you reminded me to make it soon.

    1. Thank you Jayashree..share our feedback ponce you try the recipe

  11. The pulao looks so tempting with all the spices, nuts, fruits, saffron and paneer. What a delish dish.

    1. Thank you di..I am glad you liked the dish. The fruits , nuts ,spices and planner makes the pulao filling , aromatic and appealing

  12. This pulao looks absolutely mouth watering. I love Kashmiri pulao just for the fact that I like to fish out all the dry fruits and nuts in them.

  13. What a delicious looking pulao Poonam!Love pulao and this looks ethereal!

  14. Using green cardamom is a very good idea in your recipes. It's the simplest and the best way to harness the health benefits of cardamom on a daily basis.