Kashmiri Pulao is a popular rice dish from kashmir. The rice is mildly spiced with whole spices and filled with fried nuts, dried fruits, fresh fruits and saffron. This saffron pulav can be served with kashmiri dum aloo.
Kashmiri Pulao | Kashmiri Pulao Recipe
Delicious rice dish shared with step by step pictures and kashmiri pulav video. Fruits added in the pulao has unique and mild taste to it.
Table of Contents
What is Kashmiri Pulao?
Kashmiri Pulao is popular rice dish that hails from kashmir. The pulao is rich in taste and texture as a result the pulao is filled with fried nuts, dried fruits and fresh fruits. The rice has an addition saffron, kewra and rose water.
This pulao is made with aged basmati rice which has its own unique aroma. The pulao gets in main aroma from the spices, saffron, ghee. Also the main flavouring comes from the good aged basmati rice.
How to Make Pulao in Instant Pot
- Set instant pot to saute mode. Add ghee and saute nuts and dried fruits. Remove and set aside.
- Add whole spices in the ghee, along with onions and saute till golden.
- Add rice, water and salt. Mix well.
- Cover and set high pressure for 5 mins. Once timer is up, do a quick release.
- Now open the instant pot and pour the saffron milk on it and cover with a lid and set aside for 5 mins.
- Now fluff up the rice and add in fried dried fruits and nuts along with fresh fruits.
- Serve.
Side dish for kashmiri pulao
Kashmiri pulao is very mild tasting pulao. So it taste great with spicy bold curries like kashmiri dum aloo, rogan josh, palak paneer, lamb vindaloo or mutton dalcha
Kashmiri Pulao Ingredients
Basmati rice - try to use good quality aged basmati rice because It adds to the flavour and aroma of the kashmiri pulao. Wash and soak rice for at least 30 mins so it cooks faster and better texture in the pulao.
Dried fruits & Nuts - dried fruits and nuts is must in kashmiri pulao. I like to use a mixture of nuts like cashews, almonds, walnuts, pistachios and raisins.
Fresh fruits - fresh fruits adds the required freshness and crunch in the pulao.
Saffron - saffron adds the unique aroma note which is must in the pulao.
Whole Spices - the main and unique flavour comes from the whole spices added in the pulao.
Recipe for Kashmiri Pulao
Making of kashmiri pulao is so much simple than other pulao because it needs just basic ingredients. It is a öne pot meals" and it is "gluten free" and "vegetarian"
- Soak basmati rice. Shallow fry dried fruits and nuts. set aside.
- Saute onions with whole spices. Add in soaked drained rice and toast in the spiced ghee.
- Add water along with salt. Cover and cook half way through.
- Pour the saffron soaked milk, kewra water and rose water. Cover and cook till rice is completely cooked.
- Add in fried dried fruits, fresh fruits and mix well.
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Kashmiri Pulao | Kashmiri Pulao Recipe
Ingredients
- 1 cup Basmati Rice
- ¼ cup Ghee
- 1 tsp Shahi Jeera
- 2 Cardamom
- 1 tsp Black Pepper
- 2 Cloves
- 1 Black Cardamom
- 1 Bay Leaf
- 4 tbsp Cashews
- 4 tbsp Almonds sliced
- 4 tbsp Raisins | Kishmish
- 1 Onions sliced
- 2 cups Water
- a pinch Saffron
- 3 tbsp Milk
- 1 tsp Kewra Water
- ½ tsp Rose Extract
- 1 cup Pomegranate
- ¼ cup Apples
Instructions
- Wash and soak basmati rice for 30 mins.
- Soak saffron in warm milk for 15 mins. Set aside.
- Heat ghee in a saute pan. Add in nuts and fry till golden. Remove and set aside.
- In the remaining ghee, add in whole spices and let them sizzle.
- Add in onions and saute till golden.
- Now add in soaked drained basmati rice and stir fry for 4 mins.
- Add in water and salt.
- Bring it to a boil. Simmer the flame and cook covered for 10 mins till rice is 90 percent cooked.
- Now add in the saffron milk and cover with a lid.
- Cook on low for another 5 mins.
- Turn off the flame and set aside for 10 mins.
- Open the lid and add in fried nuts, fruits and mix well.
- Serve hot.
Video
Notes
- Set instant pot to saute mode. Add ghee and saute nuts and dried fruits. Remove and set aside.
- Add whole spices in the ghee, along with onions and saute till golden.
- Add rice, water and salt. Mix well.
- Cover and set high pressure for 5 mins. Once timer is up, do a quick release.
- Now open the instant pot and pour the saffron milk on it and cover with a lid and set aside for 5 mins.
- Now fluff up the rice and add in fried dried fruits and nuts along with fresh fruits.
- Serve.
- Soaking rice for 30 mins helps the rice cook faster and also helps in enlongating the rice grains.
- You could add any fruits in this. Apples, pineapples, grapes can be used.
- Saute the fruits in ghee for 30 mins and add for more flavour.
- Kashmiri pulao can be served with dum aloo
Nutrition
How to Make Kashmiri Pulav Recipe with step by step
1)Heat ghee in a saute pan.
2)Add in cashews and almonds and fry till golden
3)Add in raisins. I used kishmish and fry till golden. Drain and set aside.
4)Heat some more ghee.
5)Add in whole spices and sliced onions
6)Fry till golden.
7)Add in soaked basmati rice.
8)Saute till rice is toasted.
9)Rice is toasted.
10)Add in water, milk and salt.
11)cover and cook on low heat till rice is 90 percent cooked.
12)Now rice is almost cooked.
13)Add in saffron soaked milk.
14)Add in little kewra water and rose extract.
15)Cover and cook on very low heat for 10 mins
16)Add in fried nuts and dried fruits.
17)Fluff the rice.
18)Add in chopped fruits. I used pomegranate.
19)Serve
Frequently Asked Questions (FAQ)
Can I make the pulav ahead of time?
You can make the pulao few hours ahead. This pulao is best had fresh because it has fresh fruits in them but you can make this pulao a day in advance. Store in an air tight container in fridge. Reheat just before serving either in microwave or on stove top.
What fruits can I add in kashmiri pulao?
Pineapples, grapes, apples, pear taste great in kashmiri pulao. Watery fruits like watermelon, cantaloupe is best avoided.
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