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Kashmiri Pulao with Coconut Milk

Femina Shiraz
20 minutes
Prep Time
30 minutes
Cook Time
3 People
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ABOUT Kashmiri Pulao with Coconut Milk RECIPE

Kashmiri Pulao is a treat to the eyes as well as to the taste buds. This traditional rice recipe of Kashmir is full of flavor with the added goodness of dry fruits and fresh fruits. The rice is cooked in home made coconut milk and flavored with rose essence. You may also use saffron.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Indian
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 3

  1. Basmati Rice 1 and 1/2 cups
  2. Coconut milk 3 cups
  3. Ghee 4 tbsp (divided)
  4. Vegetable oil 4 tbsp (divided)
  5. Cashew nuts 2 tbsp
  6. Almonds 2 tbsp (sliced)
  7. Pistachios 1 tbsp (sliced)
  8. Raisins 2 tbsp
  9. Onion (Julienne cut) 1
  10. Carrot (diced) 2 small
  11. Green peas 1/2 cup
  12. Ginger (Julienne cut) 1 tbsp
  13. Green chili (cut lengthwise) 1
  14. Pineapple (diced) 1/2 cup
  15. Pomagranate 1/2 cup
  16. Apple (diced) 1 small
  17. Cloves 4
  18. Cardamom 2
  19. cinnamon 2 pieces
  20. Bay leaf 1
  21. Crushed fennel seeds 1/2 tsp
  22. Turmeric powder 1/4 tsp
  23. Rose essence 1/4 tsp
  24. Water 1 tbsp
  25. Salt as required
  26. Coriander leaves (chopped) 2 tbsp


  1. Wash the rice and allow to drain
  2. Heat half of ghee and oil taken in a pan. Add in three fourth of the onions taken (reserving a little to be used while cooking the rice).
  3. Let it fry nicely until it turns golden brown. Remove from flame and keep it aside.
  4. To the same pan, add the raisins, cashew nuts, pistachios and almonds. Fry until they become golden brown in color.
  5. Next to the same pan add in 1 tbsp each of ghee and oil. Now add the cloves, cinnamon, cardamom, and bay leaf.
  6. And saute for a minute. Add in rest of the sliced onions, ginger, green chilies and crushed fennel seeds. Saute well.
  7. To this add the washed and drained rice. Mix well. Saute until the rice is fried well and turns crisp.
  8. Now add the coconut milk, turmeric powder and salt. (If adding saffron, add at this stage).
  9. Mix and cook covered in low flame until cooked completely.
  10. In the meanwhile, heat the remaining ghee and oil in another pan. Saute the carrots and peas with salt.
  11. Cook covered for 5-10 minutes. Once done, switch the flame off.
  12. When the rice is cooked, add the fried onions, dry fruits, pineapple, apple, pomegranate, coriander leaves and the cooked carrots and peas.
  13. Add the rose essence in 1 tbsp water and sprinkle on top of the rice. Mix well and cook covered for 1 minute.

Reviews (2)  

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pushpa vijay
pushpa vijay   Feb-27-2017

Tastes amazing cooked today my family loved it

Kanak Patel
Kanak Patel   Feb-10-2017

Wow, what a beauty! Kashmiri food always looks so lovely...

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