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Kashmiri Pulao

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Kashmiri Pulao is a fragrant basmati rice dish layered with warm spices, saffron, nuts, and sweet fruits. This festive pulao balances savory, floral, and fruity flavors in every bite.

Ingredients

  • 3 tablespoons ghee
  • 1 cup long-grain Basmati rice
  • 2 cups hot water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ginger powder (optional)
  • 1/2 teaspoon shah jeera
  • 1/2 teaspoon fennel seeds
  • 3 green cardamoms
  • 1 black cardamom (optional)
  • 3 cloves
  • 1 2-inch cinnamon stick
  • 1 bay leaf
  • 1 pinch saffron
  • 1 tablespoon warm milk
  • 15 almonds
  • 15 cashews
  • 20 pistachios
  • 20 raisins
  • 10 dried cranberries
  • 1 small red onion (thinly sliced)
  • 1 teaspoon rose water (optional)
  • 1 small apple (peeled and diced)
  • 1/4 cup pomegranate seeds
  • 1 tablespoon rose petals

Instructions

  1. Soak the saffron in warm milk and set aside.
  2. Rinse the rice 2-3 times until the water runs clear. Soak in water for 20 minutes, then drain and set aside.
  3. Heat ghee in a pan. Fry the almonds, cashews, and pistachios on medium heat for 2-3 minutes until golden. Remove with a slotted spoon, leaving the ghee in the pan.
  4. Add the raisins and fry for 1 minute until they plump up. Remove and set aside.
  5. Add a tablespoon of oil to the pan, then fry the sliced onions on medium-high heat for 6-8 minutes until golden brown. Set aside.
  6. Wipe the pan clean and add 1 tablespoon of ghee. Add the whole spices and sauté for 30 seconds until aromatic.
  7. Add the rinsed rice and gently stir to coat the rice with the spices.
  8. Pour in hot water, add salt, ginger powder, and saffron milk, and mix well. Bring to a rolling boil on medium-high heat, then reduce the heat, cover, and cook for 10 minutes on low. Turn off the heat and let it sit for 10 minutes before opening the lid. Add rose water if using and gently fluff the rice with a fork.
  9. Top the rice with fried onions, nuts, and raisins.
  10. Garnish with diced apple, pomegranate seeds, rose petals, and dried cranberries before serving.

Notes

  • Use high-quality aged basmati rice for the best texture and aroma.
  • Rose water and black cardamom are optional but add authentic Kashmiri flavor.
  • You can substitute dried cranberries with chopped dried apricots or cherries.
  • Serve warm with raita or a mild curry.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/kashmiri-pulao/