Kashmiri Pulao | How to make Kashmiri Pulao

By Amrita Iyer  |  6th Jun 2016  |  
2 reviews Rate It!
  • Kashmiri Pulao, How to make Kashmiri Pulao
Kashmiri Pulaoby Amrita Iyer
  • Prep Time

    10

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

369

2





About Kashmiri Pulao

Both vegetarian and nonvegetarian Kashmir items are loved by everyone. This recipe of Pulao which is one of the best and delicious items on their menu. It has multiple fruits and vegetables to give a sweet taste.

The delicious and mouthwatering Kashmiri Pulao is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kashmiri Pulao is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kashmiri Pulao. Amrita Iyer shared Kashmiri Pulao recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Kashmiri Pulao. Try this delicious Kashmiri Pulao recipe at home and surprise your family and friends. You can connect with the Amrita Iyer of Kashmiri Pulao by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kashmiri Pulao can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kashmiri Pulao with other users

Kashmiri Pulao

Ingredients to make Kashmiri Pulao

  • 2 cups Basmati Rice(the Biryani variety) – soaked for 30 minutes
  • 4 tbsp ghee
  • 2 tsp Shahi Jeera(black cumin)
  • 2 Bay Leaves(tej patta)
  • 2-3 drops Orange/Yellow Colour(optional)
  • 2-3 drops Pineapple essence(optional)
  • 2 tbsp Golden Raisins
  • 2 tbsp Cashew nuts
  • 2 tsp salt
  • 1 tbsp sugar
  • 1 tsp Clove Powder(Laung)
  • 1 tsp Cardamom Powder(Elaichi)
  • 1 cup sliced Onions
  • 1/4 cup chopped coriander leaves
  • 1 Cup water
  • For the fruits :
  • 1 big/2 small Apples – cubed
  • 1/2 tin fruit cocktail – juice drained and only the fruits
  • 1/4 cup Glace Cherries
  • For the Vegetables :
  • 1/2 cup Cauliflower florets
  • 1/2 cup Beans – chopped
  • 1/2 cup Peas – fresh/frozen
  • 1/2 cup Carrots – diced

How to make Kashmiri Pulao

  1. Steam the vegetables with 1/2 tsp salt in a pressure cooker for 2 whistles or a steamer for 5 minutes until cooked but firm. Drain in a strainer and keep aside to cool.
  2. Fry the Raisins and Cashew nuts in 1/2 tbsp ghee and set aside till needed. Heat remaining ghee in preferably a nonstick pan and add shahi jeera, bay leaf, clove and cardamom powders and let them fry over low heat till they release their wonderful aromas.
  3. Add sliced onions, cook until translucent and add the rice. Stir very gently to mix the rice with the ghee and fry for 5-7 minutes till the oil sticks the rice and each grain is coated.
  4. Add the water, sugar, salt, essence and colour (if using). Mix well and cover lid. Take off heat and add the vegetables. Spread the rice on a big plate or tray and let it come to room temperature.
  5. Once the rice comes to room temperature, ladle half of it back into the cooking pot. Top with half the drained fruits, half the cherries and half the fried Raisins and Cashew nuts. Ladle the rest of the rice on top. Finally, top with reserved cherries and nuts.
  6. With 2 forks or rice, spoons mix very gently without breaking the rice till all the ingredients are amalgamated. Cover the pot for 15 minutes to let all the flavors infuse. Cover the pot for 15 minutes to let all the flavors infuse.
  7. Sprinkle with the chopped coriander leaves. Serve hot.

Reviews for Kashmiri Pulao (2)

Amrita Iyera year ago

Thanks Veena Ramprasad:)
Reply

Veena Ramprasada year ago

will try to prepare nice recipe
Reply