Kashmiri Pulao Recipe – A Royal Saffron Rice with Fruits & Nuts

August 18, 2025
Category: Rice

Kashmiri Pulao Recipe – A Royal Saffron Rice with Fruits & Nuts

If you’re looking for a dish that is aromatic, rich, and fit for royalty, then the Kashmiri Pulao Recipe is exactly what you need. This authentic Kashmiri pulao is a blend of basmati rice, saffron, milk, dry fruits, and fresh fruits, making it one of the most unique and flavorful rice dishes in Indian cuisine. Unlike regular pulao, Kashmiri pulao sweet rice has a mild sweetness, enhanced with saffron, nuts, and ghee. Traditionally cooked in Kashmiri households during festivals, weddings, and royal feasts, this dish truly represents the cultural heritage of Kashmir.

Ingredients for Kashmiri Pulao

To prepare this authentic Kashmiri pulao step by step, you’ll need:

Basmati Rice – 1 cup
Milk – ½ cup (warm)
Saffron Strands – 10–12, soaked in milk
Ghee (Clarified Butter) – 3 tbsp
Onion – 1 (sliced, for caramelizing)
Cinnamon Stick – 1 small piece
Cloves – 3
Cardamom Pods – 3
Bay Leaf – 1
Salt – to taste
Dry Fruits – Cashews, almonds, raisins, walnuts
Fresh Fruits – Pomegranate seeds, apple slices, grapes, pineapple (optional, for garnish)

How to Make Kashmiri Pulao – Step by Step

Step 1: Soak Rice

Wash and soak basmati rice in water for 30 minutes. Drain and keep aside.

Step 2: Prepare Saffron Milk

Soak saffron strands in warm milk to infuse flavor and color. This gives the pulao its signature golden hue.

Step 3: Fry Dry Fruits & Onions

Heat ghee in a pan, add cashews, almonds, and raisins. Fry till golden and set aside.
In the same pan, fry sliced onions until caramelized.

Step 4: Cook Rice

In a deep pan, add 2 cups water, cinnamon, cloves, cardamom, bay leaf, and salt.
Add soaked rice and cook until 90% done. Drain the water if needed.

Step 5: Combine Rice with Saffron Milk

Mix rice with saffron-infused milk and gently fluff.
Add fried onions, nuts, and raisins. Cover and let it rest for 5 minutes.

Step 6: Garnish & Serve

Garnish with pomegranate seeds, apple slices, and pineapple chunks for a Kashmiri pulao with fruits.
Serve warm with raita or a light curry.

Variations of Kashmiri Pulao

Kashmiri Pulao with Dry Fruits Only – Skip fresh fruits and keep it simple with nuts and raisins.
Kashmiri Pulao Mughlai Style – Richer version with cream and more saffron.
Kashmiri Pulao with Ghee & Nuts – A festive version made for puja or Navratri.
Restaurant Style Kashmiri Pulao – Garnished with fried onions and pomegranate seeds for extra appeal.
Quick Kashmiri Pulao – Make in a pressure cooker or instant pot for a faster version.

Nutrition Facts (Per Serving – approx.)

Calories: 260 kcal
Carbohydrates: 36 g
Protein: 5 g
Fat: 10 g
Fiber: 3 g

This makes Kashmiri pulao a healthy recipe, thanks to the richness of dry fruits, saffron, and milk.

Pro Chef Tips

Always use long-grain basmati rice for fluffy and fragrant pulao.
Don’t skip saffron—it’s the soul of an authentic Kashmiri pulao.
Balance the sweetness by adding a pinch of salt.
Serve it fresh, as fruits may release water if kept too long.

Serving Suggestions

Serve Kashmiri pulao for lunch or dinner with boondi raita, shahi paneer, or dal makhani.
Perfect for wedding feasts, festive occasions, or dinner parties.
Can also be enjoyed as a standalone aromatic rice dish.

Final Thoughts

This Kashmiri Pulao Recipe is truly a royal Indian dish that brings together tradition, fragrance, and sweetness in every bite. Whether you prepare it as a festival special pulao, a winter special dish, or a party pulao, its rich flavors will always stand out.

So next time you want to impress your guests, try this authentic Kashmiri pulao with saffron, fruits, and dry fruits, and enjoy the regal taste of Kashmiri cuisine at home!