How To Make Kashmiri Pulao

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Kashmiri Pulao

My recipe for Kashmiri pulao is full of toasted nuts and hot spices for a fragrant rice dish that is light and slightly sweet in taste. Whether you like this gluten-free and vegetarian dish as a side dish or a light lunch, you'll love it.

Kashmiri pulao is a delicious variety of rice pulao made from Kashmiri foods made from nuts, dried fruits, saffron and fresh fruits. It is fragrant, light and slightly sweet in taste.

Ingredients

For Kashmiri pulao

Soak 1 cup of basmati rice in water for 20 to 30 minutes.

1 inch cinnamon

 1 teaspoon caraway seeds (royal cumin)

1 Tej Pata (Indian Bay Leaf)

3. Stay

2 to 3 green cardamoms

1 to 2 black cardamoms

Teaspoon of dried ginger powder (crushed ginger)

1 teaspoon fennel powder (crushed fennel)

 2 pinches of saffron strips

2 to 3 tablespoons ghee or any neutral flavored oil

2 to 2.25 cups of water or as required

 Salt as required

To make garnish

1 cup finely chopped onion or 1 medium size

10 to 12 cashews

10 to 12 almonds

 10 to 12 walnuts

 2 tablespoons ghee or any neutral flavored oil

Instructions 

Making Kashmiri pulao

Wash the basmati rice a few times in water until the water is clear of starch.

Soak the rice in a cup of coffee water for 20 to 30 minutes. Then drain all the water and set aside the soaked rice.

In a deep pan or pot, heat oil or ghee over low or medium heat.

Add cinnamon sticks, caraway seeds, bay leaves, cloves, green cardamom and black cardamom.

Fry the spices for a few seconds until they crack and the oil becomes fragrant.

 Now  turn off the heat. Add dry ginger powder and fennel powder. Mix and shake well, taking care not to burn the spices.

Add soaked basmati rice.


Mix gently and fry for a minute.

Add whole or crushed saffron strips. Mix and fry.

Add water and salt as required. Stir and mix again. Check the taste of the water and it should taste a little salty. Cover the pan tightly and cook over medium heat until the rice grains are tender. When the rice is cooked, prepare the garnish.

Making garnish

Heat 2 tablespoons ghee or oil in a frying pan. Add chopped onion.

Add a pinch of salt and fry the onion till golden or caramelized and crispy. Remove with a spoon and place on kitchen paper tissues. Stir frequently while frying onions.

A little ghee or oil will remain in the pan. Put almonds in the same ghee or oil. Fry them until crispy. Remove the fried almonds and place on kitchen paper tissues.

Now fry the cashews till they become crispy and light brown. Place them on kitchen paper tissues

Fry the walnuts until crispy and light brown.

Take out the fried walnuts. Place on kitchen paper tissues

  • Fry the walnuts until crispy and light brown. Take out the fried walnuts. Place on kitchen paper tissues. 
    Cook the rice until soft, fast, soft and all the water is absorbed.

    When done, beat the rice with a fork.    Serve the Kashmiri pulao with caramelized onion and fried nuts garnish on top. You can also garnish fresh fruit cubes with apple, pineapple or pomegranate juice.Kashmiri pulao can be tasted with or with any raita or cheese curry or vegetable curry. You can also serve it with lentils.
  • Notes:
  • Use old basmati rice for best texture and flavor.Add your favorite nuts or whatever is readily available to you. Pine nuts and pistachios are a few other options. Dried fruits like raisins can also make a good garnish.Use fresh fruits like apples or pineapples for fresh fruits. They taste good in this pulao. You can also add pomegranate seeds. The recipe for making a small or large consignment can be easily scaled.I suggest that Kashmiri pulao be presented as soon as possible. If you have anything left over, keep it in the fridge for just one day. When reheating, fry in a pan or pan until hot or slightly warm.

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