Kashmiri Pulao

Kashmiri Pulao
 Kashmiri Pulao/ Veg Kashmiri Pulao

The Kashmiri Pulao is a unique, delicious and flavorsome dish, with a richness that reflects the spirit of the beautiful valley. The Rice dish is flavored with saffron and spices. This rice dish is loaded with plenty of dried fruits or nuts and also fresh fruits. Each bite gives pleasant sweetness and a vibrant mouth-feel. 
Preparation Time: 30 minutes 
Cooking Time: 18-20 minutes 
Serves: 4


For Rice:
Basmati rice- 1.5 cups
Water- 3 cups 
Milk- 2 tablespoon 
Saffron- 14-15 strands
Ghee/ Clarified Butter- 2 tablespoon 
Salt- according to taste 

Cinnamon stick- 2 inch piece
Green cardamom pods- 4-5
Star anise- 2
Bay leaf- 2
Cloves- 2
Black peppercorns- 10
Cumin seeds- 1 teaspoon 
Fennel powder- 1 teaspoon 
Ginger powder- 1/2 teaspoon 

For Garnishing:
Onions- 2, medium (finely chopped)
Cottage Cheese/ Paneer cubes- 1 cup
Cashew nuts- 10-12
Almonds- 10
Walnuts- 5-6
Pista Slivers- 1 tablespoon 
Pomegranate arils- 1/2 cup
Pineapple chunks- 1/2 cup
Grapes- 1/2 cup


Start by washing the rice with water 3-4 times.
And then soak in clear water for about 20 minutes. 
Soak the saffron in 2 tbsp of warm milk, keep aside.
Meanwhile, out of 2 tablespoon ghee heat 1 tablespoon in a pan or kadai.
Fry cashews in the ghee until golden brown. Take them out and keep aside.
Next, fry almonds and keep them aside.
In the same way fry walnuts and keep them aside.
In the same pan now add paneer cubes for frying.
Fry till they get nice golden brown color. 
Take them out of the pan and keep aside.
Next, add chopped onions and fry them until it turns brown. Keep it aside. 

In a separate pot/pan suitable for cooking rice, add remaining ghee and sauté the cardamom, cinnamon, clove, star anise and bay leaf on a medium flame, until they become fragrant. 
Add in cumin seeds and let them crackle.
Add fennel powder and ginger powder. Sauté well.

Drain thoroughly the soaked rice.
Add the drained rice in the spice mix.
Gently sauté the rice with spices for a minute.
Next, add salt, water, saffron soaked milk. 
Give it a good mix.
Close the pan with a lid and allow it to boil. 
Once it boils, reduce the flame to low, cook for 10-12 minutes till the water is completely absorbed. 
Turn off the flame, fluff the cooked rice using a fork and keep aside to cool.
Be very gentle while fluffing the rice so as not to break the rice grains.
Once the rice cools down to warm, take them out on a serving platter.
Garnish with fried onions, nuts, paneer cubes, chopped pineapple, grapes and pomegranate seeds.
Serve the heavenly rice either with spicy curries or raita.
I have served it with Boondi Raita.
1. You can also add raisins along with other nuts.
2. You can add chopped apples too. Or veggies like carrot, beans and peas.
2. Do not add the fruits while the rice is hot, allow it to cool to warm.
3. If you are adding apples, ensure you add them only before serving, otherwise they would turn brown.
4. You can skip paneer if you don't want to add it.
5. You can serve it any curry of your choice or with plain curd too.