Kashmiri Pulao

How to make a Kashmiri Pulao.

Ingredients: Serves 2

  • 1/2 cup basmati rice
  • 1 1/2 cup milk
  • 1/4 cup cottage cheese (paneer) pieces
  • 5-7 almonds
  • 5-7 cashew nuts
  • Fistful of raisins
  • 2 large onions thinly sliced
  • 1 bay leaf
  • 1/4 teaspoon caraway seeds (shah jeera)
  • 1 stick cinnamon 
  • 1 black cardamom
  • 2-3 green cardamom
  • 2-3 cloves
  • 2-3 black pepper corn
  • Few strands of saffron
  • 1/4 teaspoon dry ginger powder
  • 1 teaspoon fennel powder
  • 1 teaspoon sugar (optional)
  • Few strands of saffron
  • Salt to taste
  • 1/4 cup pomegranate seeds for garnishing
  • 1/4 cup chopped apples for garnishing
  • 3 tablespoon ghee


  1. Rinse the rice and soak it in enough water for 15-20 minutes.
  2. Soak the saffron strands in 2 tablespoon of warm milk.
  3. In a pan heat 2 tablespoon of ghee and fry the nuts and raisins until they turn golden in colour.
  4. Remove and keep aside for garnishing.
  5. In the same ghee shallow fry the paneer pieces until golden brown from all sides.
  6. Add sliced onions to the wok with a pinch of salt and 1 teaspoon sugar and shallow fry for 2-3 minutes until the onions get caramelised.
  7. Remove and keep aside.
  8. Wipe the wok and add the remaining 1 tablespoon ghee to it.
  9. Heat it on medium flame.
  10. Now add the whole spices (bay leaf, caraway seeds, cinnamon stick, black cardamom, green cardamom, cloves and black pepper corn) and fry them on low flame for few seconds.
  11. Next add the ginger powder and fennel seed powder and stir fry for few more seconds.
  12. Stir in milk to the spices.
  13. Allow it to boil.
  14. Add the soaked and drained rice to the boiling milk followed by the saffron milk.
  15. Add salt to taste.
  16. Give a quick stir and allow the milk to boil.
  17. Simmer and cover cook the rice until well cooked and no more liquid is left in the cooked rice.
  18. Top the cooked rice with fried nuts and raisins, fried onions, paneer pieces, chopped apples and pomegranate seeds.
  19. Give a quick mix, taking care not to break the rice.
  20. Serve the rice while warm as it is or with a spicy gravy of your choice.
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