Kashmiri Pulao

Kashmiri Pulao

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Kashmiri

Enriched with dried fruits, this pulao is fit for a king


  • Basmati rice, soaked for 15 minutes 1½ cups
  • Oil 1 tbsp
  • Raisins 2 tsps
  • Cashwnuts, chopped 2 tbsps
  • Pistachios, chopped 2 tsps
  • Medium onions, chopped 2
  • Green chillies, slit 3
  • Ginger-garlic paste 2 tsps
  • Cinnamon 1 inch
  • Green cardamoms 2 to 3
  • Cloves 6 to 8
  • Black peppercorns 1 tsp
  • Kashmiri red chilli powder 1 tsp
  • Dates, seeded and chopped 2 tsps
  • Salt to taste
  • Saffron, mixed with 1/2 cup milk a few strands
  • Ginger, cut into thin strips 2 tsps
  • White butter to garnish


  • Heat oil in a deep non-stick pan, add raisins, cashewnuts, pistachios and dates and saute for 1 minute. Drain on a plate.
  • Add onions, green chillies and ginger-garlic paste to the same pan. Mix and saute till fragrant.
  • Add cinnamon, cardamoms, cloves, black peppercorns and red chilli powder and mix well.
  • Add rice and mix well. Add 2½ cups of water, salt, dry fruits and dates and mix well.
  • Once the mixture comes to a boil, reduce heat, cover and cook till most of the moisture is absorbed.
  • Add saffron milk and ginger strips. Mix gently and cook till the rice is done.
  • Transfer into a serving bowl, top with a dollop of white butter and serve hot.