Kashmiri Pulao Recipe: Kashmiri Pulao is a fragrant, mildly sweet rice dish full of warming spices, toasted nuts, and, optionally, fresh fruits. This vegetarian recipe is a classic from Kashmiri cuisine, where basmati rice is cooked with a medley of spices and saffron for color and aroma, and then garnished with caramelized onions and a variety of nuts. Ideal as a side or light main dish, this easy-to-make pulao is a wonderful addition to any table.
What is Kashmiri Pulao Recipe?
Kashmiri Pulao is a flavorful rice dish from Kashmir, traditionally made with basmati rice, aromatic spices, nuts, dried fruits, and fresh fruits like pomegranate, apples, or pineapple. Unlike other pulao dishes, Kashmiri Pulao leans on the sweeter side, balancing the richness of the nuts and spices with a subtle sweetness that complements many Indian side dishes.
Why This Recipe Works
Kashmiri Pulao is simple yet versatile, combining a unique blend of spices and textures. Saffron and fennel seeds add a delicate, aromatic depth to the rice, while the caramelized onions and toasted nuts bring a satisfying crunch and sweetness. Customizable with fruits or extra vegetables, it’s perfect as a side for festive meals or as a stand-alone dish for a light lunch.
Ingredients: Kashmiri Pulao Recipe
For the Pulao
- 1 cup basmati rice (soaked 20-30 minutes)
- 1 inch cinnamon stick
- 1 teaspoon caraway seeds
- 1 bay leaf
- 3 cloves
- 2 to 3 green cardamoms
- 1 to 2 black cardamoms
- ½ teaspoon dry ginger powder
- 1 teaspoon fennel powder
- 2 to 3 tablespoons ghee
- 2 pinches saffron strands
- Salt to taste
- 2 to 2.25 cups water
For the Garnish
- ½ cup thinly sliced onions
- 10 to 12 cashews
- 10 to 12 almonds
- 10 to 12 walnuts
- 2 tablespoons ghee
Kashmiri Pulao Recipe: Step-by-Step Instructions
Step 1: Prepare and Cook Rice
- Rinse and soak the rice for 20-30 minutes. Drain and set aside.
- Heat ghee in a deep pan and add cinnamon, bay leaf, cloves, cardamoms, and caraway seeds. Sauté until fragrant.
- Add ginger powder, fennel powder, and then the soaked rice. Gently stir to coat the rice with the spices.
- Add saffron, water, and salt. Bring to a boil, cover, and simmer until the rice is tender and all water is absorbed.
Step 2: Prepare Garnish
- Heat ghee in a separate pan and sauté sliced onions until crisp and golden.
- Fry almonds, cashews, and walnuts until lightly golden. Drain each on paper towels.
Step 3: Assemble and Serve
- Fluff the rice with a fork and transfer it to a serving dish.
- Garnish with the fried onions and nuts, adding fresh fruits like apple or pomegranate if desired.
- Serve warm with raita or a simple salad for a complete meal.
FAQs about Kashmiri Pulao Recipe
Can I make this dish vegan?
Yes, to make Kashmiri Pulao vegan, substitute the ghee with a neutral oil or vegan butter for cooking and garnishing.
Can I add fresh fruits to this recipe?
Absolutely. Fresh fruits like apple, pineapple, or pomegranate add a lovely sweetness and texture to the dish. Just add them as a garnish when serving.
Is saffron necessary for this recipe?
Saffron gives Kashmiri Pulao its distinct color and aroma, but it can be skipped or substituted with a pinch of turmeric if you don’t have it on hand.
What other nuts can I add?
In addition to almonds, cashews, and walnuts, pistachios and raisins also complement the dish well and are traditionally used in Kashmiri cuisine.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.