Kashmiri Kesar Pulao - Saffron Fennel Rice Recipe
A vegetarian Kashmiri recipe with -/2 rice, saffron strands, tablespoons milk. Ready in 25 min, serves 4.
Curated bySana Bhat🇮🇳
Instructions
9 steps- 1
To begin making the Kashmiri Saffron Fennel Rice Recipe/ Kashmiri Kesar Pulao, wash and soak the rice, completely immersed in water for 15 minutes
-/2 rice(1 cups)saffron strands(1/4 teaspoon)fennel seeds (saunf)(1/2 teaspoon) - 2
After 15 minutes drain the water and proceed to make the pulao
- 3
Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to sit
saffron strands(1/4 teaspoon)tablespoons milk(2) - 4
This will allow the flavours from the kesar get mixed into the milk
tablespoons milk(2) - 5
In a pressure cooker, heat ghee on medium flame, once hot, add the cumin seeds, fennel seeds, cinnamon stick and cloves
cumin seeds (jeera)(1/2 teaspoon)fennel seeds (saunf)(1/2 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)tablespoons ghee(2) - 6
Once they begin to sizzle, add in the drained rice along with 3 cups of water, salt to taste and the saffron strands along with the milk
-/2 rice(1 cups)saffron strands(1/4 teaspoon)tablespoons milk(2)salt - to taste - 7
Close the pressure cooker and pressure cook the Kashmiri Kesar Pulao for 2-3 whistles and turn off the flame
- 8
Allow the pressure to release naturally, open the cooker and transfer the Kashmiri Kesar Pulao into a serving dish
- 9
Serve Kashmiri Saffron Fennel Rice/ Kashmiri Kesar Pulao Recipe along with Kashmiri Rogan Josh Recipe and a side of Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets for a complete Kashmiri meal as a weekend lunch or dinner
-/2 rice(1 cups)saffron strands(1/4 teaspoon)fennel seeds (saunf)(1/2 teaspoon)
Rate this recipe
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Kashmiri Kesar Pulao - Saffron Fennel Rice Recipe
A vegetarian Kashmiri recipe with -/2 rice, saffron strands, tablespoons milk. Ready in 25 min, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
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Directions
9 steps- 1
To begin making the Kashmiri Saffron Fennel Rice Recipe/ Kashmiri Kesar Pulao, wash and soak the rice, completely immersed in water for 15 minutes
-/2 rice(1 cups)saffron strands(1/4 teaspoon)fennel seeds (saunf)(1/2 teaspoon) - 2
After 15 minutes drain the water and proceed to make the pulao
- 3
Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to sit
saffron strands(1/4 teaspoon)tablespoons milk(2) - 4
This will allow the flavours from the kesar get mixed into the milk
tablespoons milk(2) - 5
In a pressure cooker, heat ghee on medium flame, once hot, add the cumin seeds, fennel seeds, cinnamon stick and cloves
cumin seeds (jeera)(1/2 teaspoon)fennel seeds (saunf)(1/2 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)tablespoons ghee(2) - 6
Once they begin to sizzle, add in the drained rice along with 3 cups of water, salt to taste and the saffron strands along with the milk
-/2 rice(1 cups)saffron strands(1/4 teaspoon)tablespoons milk(2)salt - to taste - 7
Close the pressure cooker and pressure cook the Kashmiri Kesar Pulao for 2-3 whistles and turn off the flame
- 8
Allow the pressure to release naturally, open the cooker and transfer the Kashmiri Kesar Pulao into a serving dish
- 9
Serve Kashmiri Saffron Fennel Rice/ Kashmiri Kesar Pulao Recipe along with Kashmiri Rogan Josh Recipe and a side of Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets for a complete Kashmiri meal as a weekend lunch or dinner
-/2 rice(1 cups)saffron strands(1/4 teaspoon)fennel seeds (saunf)(1/2 teaspoon)
Rate this recipe
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