Kashmiri Pulao | How to make Kashmiri Pulao

11 reviews
Rate It!
By Divya A
Created on 18th Apr 2016
  • Kashmiri Pulao, How to make Kashmiri Pulao
Kashmiri Pulaoby Divya A
  • Kashmiri Pulao | How to make Kashmiri Pulao (235 likes)

  • 11 reviews
    Rate It!
  • By Divya A
    Created on 18th Apr 2016

About Kashmiri Pulao

One interesting flavorful and nutty one pot dish - the most popular kashmiri pulao.

  • Prep Time10mins
  • Cook Time25mins
  • Serves2People
Kashmiri Pulao


  • Basmati Rice - 75 grams
  • Big onion - 1 (thinly sliced)
  • Green chilli - 1 (optional)
  • Ginger - 1/4 inch long small piece (crushed)
  • Mint leaves - Few (8 to 10 leaves)
  • Cumin powder - 1/4 teaspoon
  • Raisins - 15 to 20 (reduce if you are not a big fan of it)
  • Saffron - a pinch
  • Sugar - 1/4 teaspoon
  • Almonds - 5 to 10 (sliced)
  • Cashew nuts - 8
  • Walnuts - 3 to 5 (sliced)
  • Pistachios - 3 to 5 (sliced)
  • Cloves - 2
  • Bay leaf - 1
  • Cardamom pods - 2
  • Cinnamon stick - 1 small piece
  • Cumin seeds - 1/4 teaspoon
  • Peppercorns - 1/4 teaspoon
  • Ghee - 2 teaspoons
  • Oil - 2 tablespoons


  1. Wash basmati rice twice in water and add them to a pan, pour water about 3 or 4 times the quantity of rice. Then add some salt and a teaspoon of oil. Cook on a medium flame until the rice seems cooked but grainy. Remove from flame.
  2. Drain water and keep cooked rice aside.
  3. Now place a pan on flame and pour ghee along with oil. After it heats up add the sliced onions and sugar. Saute on a medium flame until the onions turn brown and caramelized. Remove the onions from pan and set aside.
  4. To the same oil add the whole spices such as Bay leaf, cardamom pods, cumin seeds, cardamom pods, cloves, cinnamon stick, peppercorns and saute on a very low flame for a few seconds.
  5. Then add the nuts, crushed ginger, slit green chilly, raisins and saute on a low flame until the nuts seem crisp and slightly browned. Now add some mint leaves and give a stir.
  6. Add cumin powder and necessary salt and saute until the raw smell goes away.
  7. Then add the saffron strands (crush it well before use) and saute for a few seconds.
  8. Then add the cooked rice and saute gently so that you do not break the rice grains. Saute until the nut mixture gets mixed up well with the rice.
  9. Finally add the caramelized onions and stir well. (Reserve some caramelized onions for garnishing)
  10. Remove from flame and garnish with chopped mints leaves or caramelized onions and serve hot with some curry.

Reviews for Kashmiri Pulao (11)

Shipra Saxena2 days ago
Kashmiri Pulao is my absolutely favourite!

Ijumoni Thakuria2 days ago

Jennifer Potdar2 days ago
I tried this recipe it turned out nice

Krishna Biswas2 days ago

Amita Jayaprakash2 days ago
Simple n tasty

harsh d2 days ago
I love it

Nisha Saheera month ago

Ankita sinha7 months ago

Geetha Sreekumar7 months ago

Shoba Bharathraj7 months ago

Priyam Kanodiaa year ago