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Kashmiri Pulao

  • Duration: 45 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

All you need are some fresh berries, dry-fruits or stone fruits to make this aromatic and mildly sweet rice dish.

Trivia Tadka

 Kashmiri Pulao is an aromatic, mild and sweet rice dish. This pulao is enriched with plenty of dry-fruits, saffron and the caramelized onions resulting in a burst of flavors in each bite. 


  • Basmati rice (2 cups)
  • Cinnamon (dalchini) (1 stick)
  • Caraway seeds (shah jeera) (1 tsp)
  • Bay leaf (tej patta) (1)
  • Cloves (laung) (2)
  • Green cardamoms (hari elaichi) ( 2)
  • Black cardamom (badi elaichi) ( 1)
  • Dry ginger powder (saunth) (1/2 tsp)
  • Fennel (saunf) powder ( 1 tsp)
  • Crushed saffron (kesar) (1 tsp) (1 tsp)
  • Oil or ghee (4 tbsp)
  • Salt ( to taste)
  • Onion, thinly sliced (1)
  • Cashews (kaju), sliced (10–12)
  • Almonds (badam), sliced (10–12)
  • Walnuts (akharot) (10–12)
  • Dried apricot (khubani), chopped (10–12)
  • Raisins (kishmish) (8–10)


  • Wash and soak rice in water for 30 mins.
  • Heat 2 tbs ghee in a pan. Sauté the sliced onion till deep brown in colour. Set aside.
  • In the same pan, sauté dry fruits one by one and set aside in a plate.
  • Add the remaining ghee in the same pan and heat.
  • Stir in the whole spices and fry till the aroma of the spices is released.
  • Now reduce the heat and add ginger and fennel powder. Stir to combine.
  • Drain the water from the soaked rice and add it to the pan.
  • Next, add crushed saffron and sauté for a minute.
  • Add enough water to cook the rice (approximately 2–3 cups). Season with salt. Stir and cover the pan tightly.
  • Cook the rice till all of the water is absorbed and the rice is fully cooked. Turn off the heat.
  • Fluff the rice using a fork or slotted spoon.
  • Garnish with fried onion and dry-fruits. Serve Kashmiri pulao warm.

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