Kashmiri Pulao is a delightful rice dish that’s bursting with flavor! Imagine fluffy long-grain Basmati rice infused with aromatic spices like cardamom, cloves, and saffron, all tossed with crunchy nuts and seasonal fruits. It’s as beautiful as it is delicious! Easy to prepare, Kashmiri Pulao is guaranteed to impress your family and friends, turning every meal into a special celebration.
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What is Kashmiri Pulao?
Kashmiri Pulao is a fragrant rice dish that originates from the beautiful region of Kashmir, known for its picturesque landscapes and rich culinary heritage. This pulao is typically made with Basmati rice, infused with whole spices and saffron, and garnished with nuts and dried fruits, making it a colorful and delicious centerpiece for any festive meal. Love Indian rice dishes and biryanis? This recipe is a must-add to your list!
Growing up, this special dish played a significant role in our family traditions during festive occasions like Diwali. The aroma of the spices would fill our home as we gathered in the kitchen, each person contributing to the preparations. I remember the excitement of tossing in crunchy nuts and vibrant dried fruits, turning the pulao into a beautiful celebration on our plates.
Now, as I carry on this tradition with my own family, Kashmiri Pulao, along with a variety of Biryani recipes, remains a cherished highlight of our celebrations. It brings joy and rich flavors to our festive gatherings and is always a crowd-pleaser when hosting Indian parties!
Ingredients
Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.
- Basmati Rice: long-grain, aromatic rice is the star of the dish. Known for its fluffy texture and nutty flavor Basmati rice perfectly absorbs the spices and enhances the overall taste of the pulao.
- Ghee: A staple in Indian cooking, homemade ghee adds a rich, buttery flavor and a fragrant aroma, elevating the pulao to new heights of deliciousness.
- Onion: thinly sliced red onions caramelize beautifully in the oil, adding sweetness and depth to the dish while providing a lovely contrast to the vibrant colors of the pulao.
- Whole Spices: cumin seeds, fennel seeds, cardamom, cloves, cinnamon, and bay leaf infuse the rice with warmth and complexity, creating a fragrant base that makes this dish irresistible.
- Nuts: Almonds, cashews, and pistachios add a delightful crunch and richness. Raisins add a touch of sweetness, balancing the flavors and textures in every bite.
- Garnish: Fresh apples and pomegranate seeds enhance the visual appeal of the pulao and add a refreshing burst of sweetness and juiciness.
How to Make Kashmiri Pulao
- Heat oil in a small pan. Fry the sliced onions on medium-high heat for 6-8 minutes until golden brown and set aside. Alternatively, you can also air fry onions.
- Heat ghee in a pan. Fry the almonds, cashews, pistachios, and raisins on medium heat for 2-3 minutes until golden. Remove with a slotted spoon, leaving the extra ghee in the pan.
- Add 1 tablespoon of ghee to the pan, add the whole spices, and sauté for 30 seconds or until aromatic.
- Add the rinsed rice and gently stir to coat the rice with the spices. Add salt, ginger powder, and saffron milk.
- Pour in hot water and give a quick stir. Bring to a rolling boil on medium-high heat, then reduce the heat, cover, and cook for 10 minutes on low.
- Turn off the heat and let it sit covered for 10 minutes before opening the lid. Drizzle over rose water if using. Gently fluff the rice using a fork or silicone spatula.
- Top with fried onions, nuts, and raisins.
- Garnish with diced apple, pomegranate seeds, and dried rose petals.
Serving
Kashmiri Pulao pairs beautifully with rich and creamy Paneer Makhani and a cooling Raita. The mild taste of the pulao complements the savory paneer, while the refreshing raita adds a perfect balance, making it a complete and satisfying meal.
Kashmiri Pulao can also be served with a variety of other flavorful dishes. Try it with Dum Aloo, or pair it with Chicken Kebabs for a delicious meal. For a lighter option, serve with a simple Cucumber Salad or Mint Chutney. The sweetness of the pulao also complements rich dals like Dal Makhani or Chana Masala, making it a versatile side for any feast!
Storing
To store Kashmiri Pulao, let it cool completely before transferring it to an airtight container. You can refrigerate it for up to 3 days. To reheat, gently warm it in a microwave or on the stovetop, adding a splash of water or ghee to keep the rice moist.
If you’ve used fresh fruit as a garnish, keep it on the side and add it just before serving to ensure it stays fresh and vibrant. If freezing, divide into portions, freeze for up to a month, and thaw overnight in the fridge before reheating.
More Rice Recipes
Recipe
Kashmiri Pulao {Nutty, Fruity, and Fragrant}
Kashmiri Pulao is a flavorful, aromatic rice dish made with Basmati rice, saffron, spices, nuts, and dried fruits. Perfect for adding a touch of elegance and richness to any meal!
Servings: 4
Calories: 396kcal
Instructions
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Soak the saffron in warm milk and set aside.
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Rinse the rice 2-3 times until the water runs clear. Soak in water for 20 minutes then drain, and set aside.
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Heat ghee in a pan. Fry the almonds, cashews, and pistachios on medium heat for 2-3 minutes until golden. Remove with a slotted spoon, leaving the ghee in the pan.
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Add the raisins and fry for a minute until they plump up. Remove and set aside.
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Add a tablespoon of oil to the pan, then fry the sliced onions on medium-high heat for 6-8 minutes until golden brown. Set aside.
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Wipe the pan clean and add 1 tablespoon of ghee. Add the whole spices and sauté for 30 seconds until aromatic.
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Add the rinsed rice and gently stir to coat the rice with the spices.
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Pour in hot water, add salt, ginger powder, and saffron milk, and mix well. Bring to a rolling boil on medium-high heat, then reduce the heat, cover, and cook for 10 minutes on low. Turn off the heat and let it sit for 10 more minutes before opening the lid. Add rose water if using and gently fluff the rice with a fork.
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Top the rice with fried onions, nuts, and raisins.
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Garnish with diced apple, pomegranate seeds, and rose petals.
Nutrition
Calories: 396kcal | Carbohydrates: 52g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 590mg | Potassium: 299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg