Kashmiri Pulao Recipe - Pulao Spiced With Saffron, Whole Spices & Nuts
A vegetarian Kashmiri recipe with basmati rice - soaked for 45 minutes, ginger - thinly sliced, dry ginger powder. Ready in 1h 5m, serves 6.
Curated bySana Bhat🇮🇳
- 1
To begin making the Kashmiri Pulao Recipe, first wash and soak the rice for about 45 minutes
basmati rice - soaked for 45 minutes(3 cups)kashmiri red chilli powder(1/2 teaspoon) - 2
After 45 minutes, drain the water and keep aside
basmati rice - soaked for 45 minutes(3 cups)water(3 cups) - 3
In a heavy bottom sauce pan, heat 2 tablespoons of ghee
ghee(3 tablespoon) - 4
Add bay leaf, shahjeera, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few seconds until they release a roasted aroma
-2 green chillies - slit(1)inch cinnamon stick (dalchini)(2)black cardamom (badi elaichi)(2)-5 cardamom (elaichi) pods/seeds(4)cloves (laung)(6) - 5
Add a tablespoon of broken cashews and fry for another minute until the cashews are roasted golden
cashew nuts - roughly broken(1 tablespoon) - 6
Add ginger juliennes, ginger powder, fennel powder, Kashmiri chili powder, salt and the soaked rice and fry for few seconds
basmati rice - soaked for 45 minutes(3 cups)ginger - thinly sliced(1 tablespoon)dry ginger powder(3/4 teaspoon)-/2 fennel seeds (saunf)(1 teaspoon)kashmiri red chilli powder(1/2 teaspoon)saffron strands - few strands soaked in warm milksalt - to taste - 7
Add milk, saffron milk, water and bring the pulao to a brisk boil
saffron strands - few strands soaked in warm milk-1/ milk(2 cups)water(3 cups) - 8
Once it comes to a boil, turn the heat to low, cover the pan and allow the rice to cook, until all the liquid has be absorbed
basmati rice - soaked for 45 minutes(3 cups) - 9
Meanwhile, heat another tablespoon of oil in the pan and roast the dry fruits until light golden brown
- 10
Take it off the heat and keep aside
- 11
Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork
basmati rice - soaked for 45 minutes(3 cups)cashew nuts - roughly broken(1 tablespoon) - 12
Transfer the rice to a serving platter, garnish it with fried onions and diced fresh fruits
basmati rice - soaked for 45 minutes(3 cups)apples - diced small(1/4 cup)pineapple - diced small(1/4 cup)caramelized onions(1/4 cup) - 13
Serve the Kashmiri Pulao Recipe along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner
kashmiri red chilli powder(1/2 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Kashmiri Pulao Recipe - Pulao Spiced With Saffron, Whole Spices & Nuts
A vegetarian Kashmiri recipe with basmati rice - soaked for 45 minutes, ginger - thinly sliced, dry ginger powder. Ready in 1h 5m, serves 6.
Curated bySana Bhat🇮🇳
Directions
13 steps- 1
To begin making the Kashmiri Pulao Recipe, first wash and soak the rice for about 45 minutes
basmati rice - soaked for 45 minutes(3 cups)kashmiri red chilli powder(1/2 teaspoon) - 2
After 45 minutes, drain the water and keep aside
basmati rice - soaked for 45 minutes(3 cups)water(3 cups) - 3
In a heavy bottom sauce pan, heat 2 tablespoons of ghee
ghee(3 tablespoon) - 4
Add bay leaf, shahjeera, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few seconds until they release a roasted aroma
-2 green chillies - slit(1)inch cinnamon stick (dalchini)(2)black cardamom (badi elaichi)(2)-5 cardamom (elaichi) pods/seeds(4)cloves (laung)(6) - 5
Add a tablespoon of broken cashews and fry for another minute until the cashews are roasted golden
cashew nuts - roughly broken(1 tablespoon) - 6
Add ginger juliennes, ginger powder, fennel powder, Kashmiri chili powder, salt and the soaked rice and fry for few seconds
basmati rice - soaked for 45 minutes(3 cups)ginger - thinly sliced(1 tablespoon)dry ginger powder(3/4 teaspoon)-/2 fennel seeds (saunf)(1 teaspoon)kashmiri red chilli powder(1/2 teaspoon)saffron strands - few strands soaked in warm milksalt - to taste - 7
Add milk, saffron milk, water and bring the pulao to a brisk boil
saffron strands - few strands soaked in warm milk-1/ milk(2 cups)water(3 cups) - 8
Once it comes to a boil, turn the heat to low, cover the pan and allow the rice to cook, until all the liquid has be absorbed
basmati rice - soaked for 45 minutes(3 cups) - 9
Meanwhile, heat another tablespoon of oil in the pan and roast the dry fruits until light golden brown
- 10
Take it off the heat and keep aside
- 11
Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork
basmati rice - soaked for 45 minutes(3 cups)cashew nuts - roughly broken(1 tablespoon) - 12
Transfer the rice to a serving platter, garnish it with fried onions and diced fresh fruits
basmati rice - soaked for 45 minutes(3 cups)apples - diced small(1/4 cup)pineapple - diced small(1/4 cup)caramelized onions(1/4 cup) - 13
Serve the Kashmiri Pulao Recipe along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner
kashmiri red chilli powder(1/2 teaspoon)
About this recipe
A vegetarian Kashmiri recipe with basmati rice - soaked for 45 minutes, ginger - thinly sliced, dry ginger powder. Ready in 1h 5m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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