Kashmiri Pulao

Kashmiri Pulao

Kashmiri Pulao

Unlike other pulao’s which are spicy, Kashmiri pulao tastes sweet and aromatic. There are lot of variations. In Kashmir dry fruits and fresh fruits are generously added to this dish. This pulao can be eaten on its own without any side dish. If needed you can have it spicy raita.


1 cup basmati rice or any long grain rice
2 tbsp oil or ghee
2 cups hot water
1 inch cinnamon stick
2-3 cloves
1/2 tsp turmeric powder
1 star anise
1 tsp shahjeera
1 dried bay leaf
1/2 cup chopped pineapple
1/4th cup pomegranate seeds
1/2 cup boiled green peas
1 tbsp ghee (vegetable fat)
2 tbsp broken cashews
10-15 almonds chopped roughly
2 tbsp golden raisins
2 tbsp chopped coriander leaves for garnish
Salt to taste


  • Soak the basmati rice for half an hour and drain and keep it aside.
  • Boil 2 cups of water on the gas. (Take double the water for rice, ratio is 2:1)
  • Heat ghee in a deep pan. Once hot add the bay leaf, cinnamon stick, cloves, star anise. Fry for a minute or two. Now add the drained rice and slowly mix it. Fry it for around 5 minutes.
  • Now add turmeric powder and salt and mix slowly.
  • Add 2 cups of hot water. Cover and cook it on a slow flame.
  • Meanwhile heat 1 tbsp ghee. Once hot add the cashews, almonds and raisins. Once the raisins are fluffy. Switch off the gas.
  • Check for the rice. Once the all the water has evaporated and rice is fully cooked, slowly mix the boiled green peas, 3/4 th chopped pineapple, fried cashew mix and pomegranate. Mix it carefully so that the rice should not break.
  • Switch off the gas and remove it in a bowl. Garnish with the remaining pineapple, pomegranate and coriander leaves.

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