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Kashmiri Pulao

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Kashmiri Pulao is a mildly sweet, aromatic rice dish from India’s Kashmir region. Made with basmati rice, dry fruits, nuts, and warm spices, it’s a rich and colorful dish that pairs well with both vegetarian and meat-based curries.

Ingredients

  • 1 cup basmati rice
  • 2 tbsp ghee or oil
  • 1 medium onion, thinly sliced
  • 1 cinnamon stick
  • 3–4 cloves
  • 3–4 green cardamom pods
  • 1 bay leaf
  • 2 tbsp cashews
  • 2 tbsp almonds
  • 2 tbsp raisins
  • 1/4 tsp saffron strands (optional)
  • 2 tbsp warm milk (for saffron)
  • 1/2 tsp salt
  • 1/2 tsp sugar (optional)
  • 2 cups water
  • Pomegranate seeds or apple slices (for garnish)

Instructions

  1. Rinse the basmati rice thoroughly and soak it for 20–30 minutes. Drain and set aside.
  2. In a pot, heat ghee and fry cashews, almonds, and raisins until golden. Remove and set aside.
  3. In the same pot, sauté sliced onions until golden brown.
  4. Add whole spices (cinnamon, cloves, cardamom, bay leaf) and sauté for 1–2 minutes until aromatic.
  5. Stir in the soaked rice and gently fry for 2–3 minutes.
  6. Add water, salt, sugar (if using), and saffron infused in warm milk. Bring to a boil.
  7. Cover and simmer on low heat for 15 minutes, or until the rice is tender and liquid is absorbed.
  8. Let rest for 5 minutes, then fluff gently with a fork.
  9. Garnish with fried nuts, raisins, and pomegranate seeds or apple slices before serving.

Notes

  • Use good-quality basmati rice for best results.
  • Sugar is optional but enhances the dish’s natural sweetness.
  • Saffron adds a beautiful aroma and color—turmeric can be a substitute.
  • To make it vegan, use oil instead of ghee and plant-based milk for saffron.
  • Add paneer or vegetables for a fuller, main-dish version.

Nutrition

Find it online: https://thefamilycooking.com/kashmiri-pulao/