Kashmiri Pulao | How to make Kashmiri Pulao

By Divya A  |  18th Apr 2016  |  
4.4 from 15 reviews Rate It!
  • Kashmiri Pulao, How to make Kashmiri Pulao
Kashmiri Pulaoby Divya A
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

3918

15





About Kashmiri Pulao Recipe

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

Kashmiri Pulao

Ingredients to make 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

How to make Kashmiri Pulao

  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 (15)

Reena Girkar7 months ago

Wow
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Mehak Chabriya8 months ago

V nice
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Khyati Dave8 months ago

Wow
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Chayanika Kalani9 months ago

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Nisha Saheera year ago

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harsh da year ago

I love it
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Amita Jayaprakasha year ago

Simple n tasty
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Ankita sinha2 years ago

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Geetha Sreekumar2 years ago

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Krishna Biswas2 years ago

good
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Shoba Bharathraj2 years ago

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Jennifer Potdar2 years ago

I tried this recipe it turned out nice
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Ijumoni Thakuria2 years ago

wow..nice
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Priyam Kanodia2 years ago

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Shipra Saxena2 years ago

Kashmiri Pulao is my absolutely favourite!
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