Kashmiri Pulao Recipe

Ever tried transforming a simple rice dish into a vibrant feast for the senses? My Kashmiri Pulao recipe strikes the perfect balance with aromatic spices, crunchy nuts, and a medley of fruits, promising every bite is a delightful surprise.

I absolutely adore the fragrant and brightly colored dish that is Kashmiri Pulao. It stars cumin seeds and cardamom, two of my favorite aromatics, and it is loaded with ghee—truly a perfect ingredient in any pulao or biryani.

Mixed nuts, raisins, and saffron-flavored milk add sweetness and texture to the pulao, and balance is achieved through the use of kind of saffron that is, to quote a friend who knows these things, “so mild that it wouldn’t really be worthwhile if it were any other way.”

Kashmiri Pulao Recipe Ingredients

• Basmati Rice: A long-grain rice with a fragrant aroma, it’s rich in carbohydrates and provides energy.
• Ghee: Clarified butter, rich in fats and essential fat-soluble vitamins, adds a rich, nutty flavor.
• Saffron: Known for its vibrant color and aroma, it contains antioxidants and enhances mood.
• Mixed Nuts (Almonds, Cashews): Offer protein, healthy fats, and a delightful crunch to dishes.
• Raisins: Provide natural sweetness and are a good source of fiber and iron.
• Pomegranate Arils: Rich in antioxidants, they add a juicy burst of sweetness and color.

Kashmiri Pulao Recipe Ingredient Quantities

• 1 cup Basmati rice
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1/4 cup sliced onions
• 1/4 cup sliced mixed nuts (almonds, cashews)
• 1/4 cup raisins
• 1/4 cup chopped mixed fruits (apples, pineapple)
• 1/4 teaspoon saffron strands
• 2 tablespoons warm milk (for soaking saffron)
• 1 teaspoon sugar
• Salt to taste
• 2 cups water
• Fresh pomegranate arils for garnish
• Chopped fresh coriander leaves for garnish

How to Make this Kashmiri Pulao Recipe

1. Wash the Basmati rice under cold water until the water runs clear. Let the rice soak for about 20 minutes before draining.

2. Soak saffron strands in 2 tablespoons of warm milk in a small bowl and set them aside.

3. In a large frying pan, over medium heat, melt 2 tablespoons of ghee. When the ghee has melted, add the cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté these spices for 1-2 minutes until they are very aromatic.

4. Slice the onions and add them to the pan. Cook them in the pan until they are golden brown.

5. Combine sliced mixed nuts and raisins, and cook for a few minutes until the nuts have a toasted quality to them.

6. Add the drained and soaked rice to the pan and stir gently to cover the grains with the fragrant ghee and the spices.

7. Add the following ingredients to a saucepan: 2 cups of water; salt; and sugar. Stir to combine, then bring to a simmer.

8. Reduce the heat, place a lid on the pan, and allow the rice to simmer for approximately 10 to 12 minutes. When this time has elapsed, check to see if the rice is tender and that the water has been absorbed.

9. After cooking, slowly combine the saffron milk and diced assorted fruits, being mindful not to shatter any rice grains. Put the lid on, and let the dish rest for 5 minutes away from the stovetop.

10. Kashmiri Pulao. Fork fluff. Fresh pomegranate arils. Chopped coriander leaves. Warm. Enjoy. Note: This dish is not served with any sauce. Garnish is the key, and that determines the dish. This dish is not saucy or served with a gravy.

Kashmiri Pulao Recipe Equipment Needed

1. Large frying pan
2. Small bowl
3. Saucepan with lid
4. Sieve or rice strainer
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Wooden spoon or spatula
9. Fork

FAQ

• Q: Can I use any other type of rice instead of Basmati?Basmati is suggested due to its unique fragrance and elongated grains, but if necessary, any long-grain rice could be used as a substitute.
• Q: Is there a substitute for ghee?A: You can use unsalted butter or any neutral oil. However, ghee adds an authentic richness to the dish.
• Q: Can I make this dish vegan?A: Yes, replace ghee with vegetable oil and use almond or coconut milk to soak the saffron.
• Q: How do I prevent the rice from becoming mushy?A: Wash the rice very well until the water is clear and be careful not to overcook it. Pay attention to the amount of water and the time as you cook the rice.
• Q: What fruits are best for this dish?A: Apple and pineapple are the traditional fruits, but you can try anything else, too, like berries or grapes.
• Q: How can I enhance the flavor of the Kashmiri Pulao?A: Enhancing the flavor and adding a lovely crunch start with toasting the nuts and raisins in ghee before adding them to the final dish. This is not a cooking shortcut; it is how people in certain parts of the world have been making the final dish for generations.
• Q: Can the pulao be prepared in advance?A: Certainly, the preparation can be done a few hours in advance and the dish simply reheated before serving. Add this dish’s fresh garnishes right before plating.

Kashmiri Pulao Recipe Substitutions and Variations

You can use olive oil or butter instead of ghee.
To make a non-dairy saffron infusion, substitute warm almond milk for warm milk.
Substitute walnuts or pistachios for mixed nuts to enjoy a different flavor.
Substitute dried cranberries for raisins to give this dish a tangy taste.
If fresh pomegranate arils are not available, you can use dried barberries or cherries to garnish.

Pro Tips

1. Rinse and Soak Properly: To achieve fluffy and non-sticky basmati rice, ensure you rinse it thoroughly under cold water until the water runs clear. This removes excess starch. Soaking it for about 20 minutes also helps in achieving the perfect texture.