Kashmiri Pulao

Kashmiri Pulao

Aromatic, mild and on the sweeter side; this recipe hails from the state of Kashmir. Simple to make, and on the sweeter side as it is garnished with fruits and dry fruits. I did not add any fruits because I served it with butter chicken.. If you serve it with spicy curry, I don't think it will be good idea to add fruits, but you can if you serve it with fruits raita or yoghurt preparations..

Brijdeep Kaur


  1. 2 Cups Basmati Rice
  2. 4 Tablespoons Cooking oil
  3. 1 Onion (sliced)
  4. 2 Bay leaves
  5. 3 Cloves
  6. 2 Cardamom
  7. 1 Tablespoon Cumin seeds
  8. 1 Cinnamon stick
  9. 1/2 Tablespoon ginger Dry powder
  10. 2 Pinchs Saffron
  11. 6 Cashewnuts
  12. 6 Almonds
  13. 4 Walnuts


30 mins
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    Soak basmati rice in water for 30 minutes and then boil them plain. Keep aside.

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    Heat oil in a shallow pan and add the sliced onions. Sauté them until they become golden brown and crispy. Drain them from the oil and keep aside on a tissue paper.

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    In the same pan, lightly fry cashews, almonds and walnuts; each separately, drain oil and keep aside.

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    In the same pan, add the whole spices: cumin seeds, cardamom seeds, cloves, bay leaves and cinnamon. Fry till the spices become fragrant. Add dry ginger powder and mix well. Add saffron strands and turn off the flame.

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    Pour this tempering over the boiled white rice. Garnish with dry fruits and fried onions. Serve as you wish.

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