Kashmiri Pulao
Kashmiri Pulao is a fragrant and mildly sweet rice dish from the Kashmir region of India. It features basmati rice cooked with whole spices, dried fruits, and nuts, often garnished with fresh fruit. This vegetarian recipe offers a delightful balance of flavors and textures.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 519 kcal
Allergen information: may contain milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1.5 cupbasmati rice, rinsed and soaked for 20 minutes
- 2 tbspghee
- 1 pcsbay leaf
- 1 pcscinnamon stick, 1-inch piece
- 4 pcsgreen cardamom pod
- 4 pcsclove
- 0.5 pcsonion, thinly sliced
- 0.25 cupcashew
- 0.25 cupalmond, sliced
- 2 tbspraisin
- 1 tspsugar
- 1.5 tspsalt
- 2.5 cupwater
- 10 pcssaffron strand, soaked in 2 tbsp warm milk (optional)(optional)
garnish
- 0.5 cuppineapple, cubed, for garnish(optional)
- 0.25 cuppomegranate seed, for garnish(optional)
- 2 tbspfresh cilantro, chopped, for garnish(optional)
Equipment
fork · heavy-bottomed pot · lid
The method
Step by step
- 1
Rinse the basmati rice thoroughly under cold running water until the water runs clear, then soak it in fresh water for 20 minutes.
Cook’s note: Soaking helps the rice cook evenly and ensures fluffy grains.
- 2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 3
Add the bay leaf, cinnamon stick, green cardamom pods, and cloves to the pot and sauté for about 30 seconds until fragrant.
About 1 min
- 4
Stir in the sliced onion and cook until it turns soft and translucent, about 3-5 minutes.
About 4 min
Cook’s note: Do not brown the onions; keep them light to maintain the pulao's color.
- 5
Add the cashews, sliced almonds, and raisins to the pot and sauté for another 2-3 minutes, until the nuts are lightly golden and the raisins plump up.
About 3 min
Cook’s note: Watch carefully to prevent burning the nuts and dried fruits.
- 6
Drain the soaked rice thoroughly and add it to the pot, gently stirring for 1 minute to coat the grains with ghee and spices.
About 1 min
Cook’s note: Be gentle to avoid breaking the delicate basmati grains.
- 7
Pour in the water, add the sugar and salt, and stir gently to combine.
About 1 min
- 8
If using, stir in the saffron strands soaked in milk.
Cook’s note: Saffron adds beautiful color and aroma.
- 9
Bring the water to a rolling boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 15 minutes without lifting the lid.
About 15 min
Cook’s note: A tight-fitting lid is crucial for steaming the rice properly.
- 10
After 15 minutes, turn off the heat and let the pulao rest, covered, for another 10 minutes.
About 10 min
Cook’s note: This resting period allows the rice to fully absorb the steam and become fluffy.
- 11
Gently fluff the pulao with a fork.
About 1 min
Cook’s note: Avoid stirring vigorously, which can break the rice grains.
- 12
Garnish with cubed pineapple, pomegranate seeds, and fresh cilantro before serving.
About 1 min
Per serving
Nutrition
- Calories
- 518.7kcal
- Protein
- 9.7g
- Carbs
- 85.8g
- Fat
- 14.9g
- Fibre
- 3.2g
- Sugar
- 8.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kashmiri Pulao in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop with a splash of water, covered, until warmed through.