Kashmiri Pulao Recipe – A Fragrant and Nutty Delight with Saffron and Whole Spices
Kashmiri Pulao is a fragrant and rich rice dish from the beautiful region of Kashmir, known for its delicate blend of aromatic spices, fresh fruits, and crunchy nuts. This flavorful pulao is a perfect balance of sweetness and spice, enhanced by the luxurious aroma of saffron and the richness of ghee. The combination of whole spices such as cardamom, cinnamon, and cloves, along with the earthy sweetness of dried fruits like cashews, raisins, and almonds, makes this dish an exquisite treat for the senses. Served alongside dishes like Paneer Tikka Masala, Butter Naan, and Mint Raita, Kashmiri Pulao can make for an unforgettable dinner experience.
Whether you’re preparing a festive meal or simply treating yourself to something special, this Kashmiri Pulao is sure to impress with its rich flavors and comforting texture. Let’s dive into the recipe and learn how to make this aromatic and flavorful pulao that’s both delicious and visually stunning.
Ingredients for Kashmiri Pulao
| Ingredient | Quantity |
|---|---|
| Basmati rice (soaked for 45 minutes) | 3 cups |
| Ginger (thinly sliced) | 1 tablespoon |
| Dry ginger powder | 3/4 teaspoon |
| Fennel seeds (Saunf) | 1-1/2 teaspoon |
| Green chilies (slit) | 1-2 chilies |
| Kashmiri red chili powder | 1/2 teaspoon |
| Cashew nuts (roughly broken) | 1 tablespoon |
| Almonds (Badam, roughly chopped) | 1 tablespoon |
| Walnuts (roughly chopped) | 1 tablespoon |
| Raisins | 1/2 tablespoon |
| Pistachios (roughly chopped) | 1 tablespoon |
| Saffron strands | A few strands soaked in warm milk |
| Milk | 2-1/2 cups |
| Water | 3 cups |
| Salt | To taste |
| Ghee | 3 tablespoons |
| Ajwain (Carom seeds) | 1 teaspoon |
| Cinnamon stick (2-inch) | 1 stick |
| Black cardamom (Badi Elaichi) | 2 pods |
| Green cardamom (Elaichi) pods | 4-5 pods |
| Cloves (Laung) | 6 cloves |
| Bay leaves (Tej Patta) | 2 leaves |
| Apples (diced small) | 1/4 cup |
| Pineapple (diced small) | 1/4 cup |
| Caramelized onions | 1/4 cup |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Servings: 6
Cuisine: Kashmiri
Course: Main Course
Diet: Vegetarian
Step-by-Step Instructions to Prepare Kashmiri Pulao
Step 1: Prepare the Rice
To start, rinse the basmati rice thoroughly under running water to remove excess starch. Soak the rice in water for about 45 minutes to ensure the grains cook evenly. After soaking, drain the water and set the rice aside to dry slightly.
Step 2: Heat Ghee and Whole Spices
In a heavy-bottomed saucepan, heat 2 tablespoons of ghee over medium heat. Once the ghee has melted, add the bay leaves, shahjeera (caraway seeds), black cardamom, green cardamom pods, cloves, and cinnamon stick. Fry these whole spices for about 30 seconds or until they release a fragrant, roasted aroma. This step is crucial as it forms the aromatic base for your pulao.
Step 3: Add Nuts and Ginger
Now, add 1 tablespoon of broken cashew nuts to the pan and sauté them for another minute until they are golden brown and fragrant. Add the sliced ginger and dry ginger powder to the pan, stirring them in to release their flavors. Then, add 1-1/2 teaspoons of fennel seeds, 1/2 teaspoon of Kashmiri red chili powder, and a pinch of salt. Stir everything well for a minute to ensure the spices blend together.
Step 4: Add Rice and Cook
Add the soaked rice to the pan and gently sauté for about 1-2 minutes, ensuring that each grain of rice is coated with the aromatic spice mixture. This step helps infuse the rice with all the flavors. Next, pour in 2-1/2 cups of milk and the saffron strands soaked in warm milk. Add 3 cups of water and bring the mixture to a boil. Once the liquid is boiling briskly, reduce the heat to low, cover the pan, and allow the rice to cook for about 20-25 minutes or until all the liquid is absorbed and the rice is fully cooked. Make sure not to stir the rice too much during this time, as it can break the delicate grains.
Step 5: Roast the Dry Fruits
While the rice is cooking, heat another tablespoon of ghee in a small pan. Add the raisins, pistachios, almonds, and walnuts to the pan and sauté them over medium heat until they turn golden brown and the raisins puff up. This should take about 3-4 minutes. Remove the dry fruits from the pan and set them aside to garnish the pulao later.
Step 6: Fluff the Pulao
Once the rice is done cooking, gently fluff the rice using a fork to separate the grains. Be careful not to break the rice. Mix in the roasted dry fruits along with the diced apples, pineapple, and caramelized onions. The fresh fruit adds a delightful sweetness and a burst of color, while the caramelized onions lend an extra layer of flavor to the dish.
Step 7: Serve
Transfer the Kashmiri Pulao to a serving platter and garnish with extra caramelized onions and fresh fruit if desired. The dish can be served hot as a fragrant main course or as a side to your favorite curry.
Serving Suggestions:
Kashmiri Pulao is perfect when paired with rich and flavorful curries like Paneer Tikka Masala or Butter Chicken, along with warm Butter Naan and a refreshing bowl of Mint Raita. For a lighter meal, it also pairs wonderfully with Chana Masala or Dal Makhani.
This aromatic rice dish will captivate your guests and is sure to become a favorite at your dinner table. Enjoy the delicious balance of flavors and the unique texture that only Kashmiri Pulao can offer!
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Protein | 6g |
| Carbohydrates | 45g |
| Fiber | 3g |
| Sugars | 12g |
| Fat | 12g |
| Saturated Fat | 3g |
| Sodium | 150mg |
| Potassium | 210mg |
| Vitamin A | 8% of daily value |
| Vitamin C | 15% of daily value |
| Calcium | 8% of daily value |
| Iron | 10% of daily value |
Conclusion
Kashmiri Pulao is a magnificent dish that combines the richness of ghee, the aromatic power of whole spices, and the indulgence of nuts and dried fruits. Its vibrant, colorful appearance and delightful flavor profile make it the perfect dish for festive occasions or a special dinner. Whether you serve it with a curry or enjoy it on its own, this pulao will always be a crowd-pleaser. So, go ahead, treat yourself and your loved ones to this traditional Kashmiri delight and bring a taste of Kashmir to your table!
