Kashmiri Pulao

SpicySpicy Served HotServed Hot
Very Good based on 2 Ratings

Our frequent order was Kashmiri Pulao served in a pot. Steaming hot Kashmiri pulao... I still remember that aroma and taste. I used to wait for Sundays just for this Pulao. I asked my mom to prepare this at home but she always thought Kashmiri Pulao was something that was not so easy to prepare. She felt that Kashmiri pulao was limited to restaurants only.


Servings: 3 Preparation time:
  • Whole Spices:
  • Bay Leaf, Tej Patta Bay Leaf -2
  • Cloves, Ground, Clove, Lavang Cloves - 5 (to 6)
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom - 3(to 4)
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Black Peppercorns - 6(to 8)
  • Dry Ginger Powder, Sonth, Dry (Dry )ginger powder- 1/2 tsp
  • Shah Jeera - 1/2 tsp
  • For Assembling:
  • Onions, Raw, Onion (Golden Fried) Onions - 1/2 cup
  • Cashew Nuts Dry Roasted, Without Salt Added, Kaju, Fried Cashews - 2 tbsps (broken)
  • Almonds, Badam Almonds - 2 tbsps (chopped finely)
  • Raisins, Seedless, Raisins Raisins - 1 (and 1/2) tbsp
  • Apples, Apple - 1/4 cup (cut into small pieces)
  • Pomegranates, Raw, Pomegranate Pomegranate - 2 tbsp
  • Paneer, Panner Paneer - 1/4 cup
  • Others:
  • Canola Oil, Vegetable Oil, Cooking Oil - (for frying)
  • Ghee, Ghee - 2 tbsps
  • Salt, Common Salt, Rock Salt, Table Salt Salt - (as per taste)
  • Sugar - 1/2 tsp (optional) but recommended

Instructions (Preparation Steps):

  • 1) Heat ghee in a heavy bottomed pan and throw in all your whole spices one by one.
  • 2) Fry for a min or until they are fragrant.
  • 3) Add Milk and water to this mixture.
  • 4) Allow it to come to a boil. Now add washed rice. Add salt and sugar as well.
  • 5) You can either pre soak it for 30 mins or add it just like that.
  • 6) Cook rice until done. I transferred the entire mixture into electric cooker and cooked rice. I'm somehow not so confident about cooking rice in a pan. I mushed it up many times or burnt it. I wanted to play safe considering the time constraint.
  • 7) Once rice is cooked, allow it to cool and then fork it up.
  • 8) For golden fried onions, thinly slice 1 medium sized onion and fry until golden brown.
  • 9) In a pan, heat oil/ghee and fry paneer pieces until golden brown.
  • 10) Fry cashews, raisins and almonds separately until golden brown and keep them aside.
  • 11) You can discard whole spices from rice. I don't like them in my rice so i do it. You can choose to ignore this step.
  • 12) In the same pan, add rice and dry fruits, onions and coriander. Mix everything well. Allow it to cook for 2-3 mins.
  • 13) Add coriander, paneer pieces, apple and pomegranate seeds just before serving.
  • 14) Serve hot.
  • My Notes:
  • 1) You can even use pineapple pieces and grapes.
  • 2) Rice needs to be separate and grainy. So please take care while cooking rice.
  • 3) Kashmiri Pulao is mild and sweet. You can serve it with a spicy gravy based curry or eat it just like that.

Cook's Tip:
While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
To make garlic cloves easier to peel, microwave them for about 10-15 seconds.


Rate this Recipe:




  • Very Good
    79 days ago
  • Very Good
    243 days ago
    What is paneer and what is shah jeera?
    @author Paneer is cottage cheese and shah jeera is black cumin