Kashmiri Pulao
Kashmiri Pulao is a fragrant and mildly sweet rice dish from Kashmir, known for its aromatic spices and the blend of dry fruits and saffron, creating a rich and colorful experience.
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Ingredients
- 1 ½ cupsbasmati rice
soaked for 30 minutes and drained
- 3 cupswater
- 3 tablespoonsghee
- 1 inch piececinnamon stick
- 4 wholegreen cardamoms
- 4 wholecloves
- 1 wholeblack cardamom
- 1 wholebay leaf
- 0 ¼ teaspoonnutmeg powder
- 1 pinchsaffron strands
soaked in 2 tablespoons warm milk
- 1 ½ tablespoonssugar
- 0 ½ teaspoonsalt
- 1 cupwater
for frying dry fruits
- 0 ¼ cupsmixed dry fruits (cashews, almonds, raisins, pistachios)
chopped, soaked separately
- 0 ¼ cupsfried onions
thinly sliced and browned in ghee
- 1 teaspoonrose water
Instructions
Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain completely.
Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium flame. Add the cinnamon stick, green cardamoms, cloves, black cardamom, and bay leaf. Sauté for about 1 minute until aromatic.
Add the drained rice to the pan and gently fry for 2-3 minutes, stirring carefully to coat the rice with ghee and spices.
Add the 3 cups of water, saffron milk, sugar, salt, and nutmeg powder. Stir gently and bring to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 15 minutes until rice is tender and water is absorbed. Do not stir while cooking.
Meanwhile, heat 1 tablespoon ghee in a small skillet. Fry the chopped dry fruits (cashews, almonds, raisins, pistachios) until golden and fragrant. Remove and set aside.
In the same ghee, fry thinly sliced onions until golden brown to make fried onions for garnish.
Once the rice is cooked, fluff it gently with a fork. Add fried dry fruits, fried onions, and rose water (if using). Gently mix to combine and fluff once more.
Serve hot accompanied by a side of raita or yogurt, and enjoy the aromatic, flavorful Kashmiri Pulao.
