Kashmiri Pulao Recipe – A Royal and Fragrant Rice Dish from Kashmir

Kashmiri Pulao is one of the most fragrant, rich, and royal rice recipes from the beautiful valleys of Kashmir. It is famous for its mildly sweet flavor, vibrant colors, and the aromatic blend of spices, dry fruits, and fresh fruits. Unlike spicy pulaos, Kashmiri Pulao is subtly spiced and gets its sweetness from saffron, fruits, and caramelized onions. This makes it a perfect festive or special-occasion dish that delights both the eyes and taste buds.

This Kashmiri Pulao recipe combines basmati rice, saffron milk, ghee, whole spices, dry fruits, and seasonal fruits to create a rich and flavorful experience. It is traditionally served with shahi curries, paneer gravies, or even enjoyed on its own.

Why You’ll Love This Kashmiri Pulao

• Unique taste – sweet, aromatic, and mildly spiced.

• Royal presentation with colorful toppings.

• Packed with nutrition from nuts, dry fruits, and fresh fruits.

• Perfect for parties, weddings, and festive feasts.

• Can be prepared in less than 40 minutes.

Ingredients for Kashmiri Pulao

Main Ingredients

• Basmati rice – 1½ cups (preferably aged long-grain rice)

• Saffron strands – 10–12 (soaked in 2 tbsp warm milk)

• Milk – ½ cup

• Water – 3 cups

• Ghee – 3–4 tbsp

• Salt – to taste

• Sugar – 1 tbsp (adjust as per sweetness preference)

Whole Spices

• Bay leaf – 1

• Green cardamoms – 4

• Cloves – 4

• Cinnamon stick – 1 inch

• Black peppercorns – 6–8

• Star anise – 1 (optional)

• Cumin seeds – 1 tsp

Dry Fruits & Nuts

• Almonds – 8–10 (blanched and sliced)

• Cashews – 8–10

• Raisins – 1 tbsp

• Walnuts – 5–6 halves

• Pistachios – 8–10 (optional)

Fresh Fruits for Garnish

• Pomegranate seeds – 2 tbsp

• Apple – 1 small, diced

• Pineapple – 4–5 small pieces

• Grapes – 5–6, halved

Optional Garnishes

• Caramelized onions – ½ cup

• Fresh mint leaves – few sprigs

Step-by-Step Kashmiri Pulao Recipe

Step 1 – Prepare the Rice

1. Wash the basmati rice 2–3 times until the water runs clear to remove excess starch.

2. Soak it in water for 20–25 minutes.

3. Drain and keep aside.

Step 2 – Infuse Saffron Milk

1. Warm ½ cup milk and add saffron strands.

2. Let it sit for at least 15 minutes for maximum color and aroma.

Step 3 – Fry the Nuts and Dry Fruits

1. Heat 1 tbsp ghee in a pan.

2. Add cashews, almonds, walnuts, raisins, pistachios.

3. Fry until golden and aromatic.

4. Remove and keep aside.

Step 4 – Cook the Rice with Spices

1. In a heavy-bottomed pot, heat the remaining ghee.

2. Add cumin seeds, bay leaf, cinnamon, cardamoms, cloves, peppercorns, and star anise.

3. Sauté for 30 seconds until aromatic.

4. Add the soaked rice and gently stir so the grains are coated with ghee and spices.

5. Add 3 cups water, salt, and sugar.

6. Cover and cook on medium heat until rice is 90% done.

Step 5 – Add Saffron Milk

1. Pour the prepared saffron milk over the rice.

2. Gently mix without breaking the grains.

3. Cover and cook on low heat for another 5 minutes until the rice is fully cooked.

Step 6 – Assemble the Kashmiri Pulao

1. Transfer the cooked rice to a serving dish.

2. Garnish with fried nuts, raisins, and fresh fruits.

3. Optionally top with caramelized onions and fresh mint leaves.

Tips for the Perfect Kashmiri Pulao

• Always use aged basmati rice for long, non-sticky grains.

• Do not overcook fresh fruits; they should remain juicy and fresh.

• Fry nuts in ghee for enhanced aroma and richness.

• Adjust sweetness according to taste.

• Saffron gives authentic flavor and color – don’t skip it.

Serving Suggestions

• Serve Kashmiri Pulao with Shahi Paneer, Navratan Korma, or Paneer Butter Masala for a royal vegetarian meal.

• For non-vegetarian options, pair it with Kashmiri Rogan Josh.

• It also tastes delicious with just plain raita and salad.

Nutrition Facts (Per Serving – Approx. 250g)

Note: Nutrition values are approximate and vary based on ingredients.

Interesting Facts about Kashmiri Pulao

1. Kashmiri Pulao is one of the few Indian rice dishes that is naturally sweet and fruit-based.

2. Saffron used in Kashmiri cuisine comes from Pampore, known as the saffron capital of India.

3. This dish reflects the influence of Persian and Mughlai cuisines in Kashmir.

4. It is often prepared during weddings and festivals in royal households.

5. The combination of nuts and fruits in pulao is believed to have cooling effects on the body.