Jump to content
Home > Recipes > Kashmiri Pulao
Kashmiri Pulao

Kashmiri Pulao

Explore the world of Kashmiri cuisine with this one-pot celebratory delicacy, featuring an elegant blend of fragrant Tilda Pure Basmati rice, spices, nuts, dry fruits & saffron. Kashmiri Pulao is aromatic, mildly sweet, and unforgettable in taste, making it perfect for special occasions and family gatherings.

  • 31 - 60 Minutes
  • Medium
  • Serves 6

Method

Ingredients

Ingredients

  • 2 cups TILDA Pure Basmati Rice (soaked in water for 20 minutes)
  • 1, 2-inch cinnamon stick
  • 2 tsp cumin seeds
  • 2-3 bay leaves
  • 6 cloves
  • 2-3 black cardamom pods
  • 1tsp green cardamom pods
  • 1 tsp dry ginger powder
  • 2 tsp fennel powder
  • 4 pinches of saffron strands, dissolved in 1 tbsp warm milk
  • 4-6 tbsp ghee (or butter)
  • 4-5 cups water to cook the rice
  • Salt
  • For garnish:
  • 2 onions, thinly sliced
  • 20-25 cashews
  • 20-24 almonds
  • Handful pistachios
  • Handful raisins
  • 4 Tbsp ghee (or butter)
  • Handful pomegranate seeds (optional)
  • 20 walnuts (optional)
  •  

How to make Kashmiri Pulao

  1. Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 2 hours. Later drain all the water and set the soaked rice aside.

  2. Heat a deep pan, add the ghee or butter.

  3. Now add the cinnamon stick, cumin seeds, bay leaves, cloves, green cardamoms, and black cardamoms. Fry for a few seconds.

  4. Lower the heat and add dry ginger powder and fennel powder. Mix and stir well, taking care that you do not burn the ground spices.

  5. Add the soaked basmati rice. Mix gently and sauté for a minute.

  6. Now add the saffron and mix well.

  7. Pour water and add salt as required. Stir and mix again. Check the taste of the water, it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.

  8. Make the garnish: Heat the ghee or butter in a frying pan on low heat.

  9. Add the sliced onions. Sauté until golden brown. Remove the onions with a slotted spoon and place on a paper towel.

  10. In the same pan, add ½ tsp ghee or butter, almonds, cashews, pistachios and raisins for 2 to 3 minutes or until the almonds becomes crispy.

  11. To serve: • Fluff the cooked rice with a fork. • Take half of the fried nuts and mix with the rice. Leave the other half for the garnish. • Now spread the rice on a platter and garnish it with the caramelized onions and the remaining dried fruits and pomegranate seeds. • You can also garnish this with chopped fresh apples and pineapples. • Pulao is ready to be eaten. Enjoy!