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Kashmiri Pulao

Bethica Das
30 minutes
Prep Time
15 minutes
Cook Time
2 People
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ABOUT Kashmiri Pulao RECIPE

This traditional Kashmiri style pulao, loaded with dry fruits and cooked in saffron infused milk is a great party main course that goes along well with any side dish.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Jammu and Kashmir
  • Main Dish

Ingredients Serving: 2

  1. 1/2 cup Basmati rice, soaked for 30 minutes
  2. 2-3 tbsp. ghee
  3. 1/2 cup mixed nuts
  4. 1/2 tsp. cumin seeds
  5. 1" cinnamon stick
  6. 2 green cardamoms
  7. 4 cloves
  8. 1 bay leaf
  9. 1/2 mace
  10. 1 star anise
  11. 1/4 tsp. peppercorns
  12. 1 onion, sliced
  13. 1/2 tsp. dry ginger powder
  14. 1 tsp. fennel powder
  15. 1/2 tsp. garam masala powder
  16. salt to taste
  17. 1 cup milk
  18. pinch of saffron


  1. Soak the saffron in the milk for 15-20 minutes. Heat ghee and stir fry the mixed nuts till light golden in colour. Drain and keep aside.
  2. Temper the same ghee with bay leaf, cinnamon, cloves, cardamom, mace, peppercorns, star anise and cumin seeds. Saute for a few seconds.
  3. Add the onion and stir fry till translucent. Add all the powdered spices, followed by the drained rice. Saute for 1-2 minutes.
  4. Add the saffron milk, 3/4 of the fried nuts and pressure cook for 2 whistles. Switch off the flame and keep it covered for 15-20 minutes more. Serve, garnished with the remaining nuts.

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