Kashmiri Pulao
Kashmiri Pulao is afragrant, mildly sweet rice dish cooked with aromatic spices, caramelizedonions, and saffron. It is enriched with nuts, raisins, and fresh fruits,making it a colourful and festive addition to any meal.
Ingredients
Ingredients
For the Rice
- 1 cup Basmati rice long-grain, preferably aged
- 2 cups hot water
- A few strands of saffron
- 1 tbsp ghee clarified butter
- 1 bay leaf
- 1 small cinnamon stick
- 2 –3 green cardamoms
- 2 cloves
- 1 small black cardamom optional
- Salt to taste
For the Flavour Base
- 2 tbsp ghee
- 1 onion thinly sliced
- 1 tbsp sugar for caramelizing the onions
- ½ tsp fennel powder saunf
- ¼ tsp dry ginger powder sonth
- Salt to taste
For the Garnish
- 10 –12 cashews
- 10 –12 almonds
- 12 –15 raisins
- ¼ cup pomegranate arils or fresh apple/pineapple pieces for an authentic sweet-savoury touch
- 1 tbsp ghee for frying nuts
Instructions
Cook the Rice
- Rinse rice well under running water and drain.1 cup Basmati rice
- Heat 1 tbsp ghee in a heavy-bottomed pot.1 tbsp ghee
- Add bay leaf, cinnamon, green and black cardamom and cloves. Sauté 30 seconds.1 bay leaf, 1 small cinnamon stick, 2 –3 green cardamoms, 2 cloves, 1 small black cardamom
- Add the soaked rice stir gently for 1–2 minutes.
- Add the saffron strands and pour in 2 cups water and salt. Bring to a boil, then cover and simmer on low until rice is just cooked (about 10–12 minutes).2 cups hot water, A few strands of saffron, Salt to taste
- Fluff gently and set aside.
Prepare the Flavour Base
- In another pan, heat 2 tbsp ghee.2 tbsp ghee
- Add sliced onions and cook on medium heat until golden brown.1 onion
- Sprinkle sugar to help caramelize.1 tbsp sugar
- Stir in salt, fennel powder and dry ginger powder.Salt to taste, ½ tsp fennel powder, ¼ tsp dry ginger powder
- Add the cooked rice and mix gently.
Fry the Nuts and Dry Fruits
- In a small pan, heat 1 tbsp ghee.1 tbsp ghee
- Add cashews, almonds, and raisins. Fry until golden.10 –12 cashews, 10 –12 almonds, 12 –15 raisins
- Add this to the rice mixture.
- Add a few pomegranate seeds or fruit pieces.¼ cup pomegranate arils or fresh apple/pineapple pieces
- Mix lightly so the rice grains stay intact.
- Cover and rest for 5 minutes for the flavours to meld.
Notes
Use ghee, not oil — it defines the aroma.
Fennel and dry ginger are essential Kashmiri spices; don’t skip them.
Avoid too much sweetness — balance the fruit and nuts.
Pomegranate arils add the traditional colour contrast and freshness.