Kashmiri Pulao Recipe

Rice is the staple food of India. What better way to make it than adding rich dry fruits and choicest saffron to make the ultimate Kashmiri Style Pulao. The greatest thing about this Pulao is the addition of fresh fruits like pomegranate, apple and pineapple coupled together with exotic dry fruits like raisins, almonds, cashew, walnuts and pistachio.

You can add fresh fruits if you want or stick with dry fruits and serve it along with fresh vegetable spiced raita made with tomatoes or cucumbers. This pulao has a distinguished sweet taste and that is what makes it stand out.

Cooking Time: 30 minutes

Serves : 2-3 people


1 teaspoon ghee

10 cashews chopped

3 teaspoon raisins

10-15 Pistachio

1 teaspoon chopped ginger or 1/2 teaspoon Ginger powder

1 teaspoon Jeera or Cumin Seeds

1 Medium sized Bay Leaf

2 Cardamom pods

1 inch Cinnamon stick

1/2 teaspoon Black Pepper

4 Cloves

1/2 teaspoon Fennel seeds

1 medium sized Onion

1 Slit green chilli

Pinch of saffron

1 Cup Basmati Rick soaked in water for 30 minutes

1 and half cups water

Salt as per taste

For Garnishing:

Your choice of fruits

1 teaspoon Ghee