Kashmiri Pulao

Name: Kashmiri Pulao
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes and drained); 3 cup water (for cooking rice); 2 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 2 tbsp ghee; 1 inch cinnamon; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 pcs bay leaf; 0.5 tsp shahi jeera; 1 pcs onion (medium, thinly sliced); 0.5 tsp salt; 2 tbsp cashews; 2 tbsp almonds (sliced); 2 tbsp raisins; 1 pcs apple (small, peeled and cubed); 0.25 cup pomegranate (arils)

RATING

4.6/5(145)

TASTE SCORE

8/10

Fragrant basmati rice cooked with whole spices, saffron milk, nuts, and sweet bursts of fruit makes this Kashmiri favorite festive and comforting. It is lightly spiced, colorful, and perfect alongside rich curries or kebabs.

PREP

20m

COOK

25m

SERVES

1 KATORI

436 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the saffron and rice.
1.Soak the saffron in warm milk and set it aside.
2.Rinse the basmati rice gently until the water runs mostly clear.
3.Soak the rice in water for 30 minutes, then drain well.
TIPDrained rice gives separate grains and keeps the pulao light.
saute · ~4 min
Fry the nuts and fruit.
1.Heat 1 tbsp ghee in a heavy pan over medium heat.
2.Add the cashews and almonds and fry until lightly golden.
3.Add the raisins and cook just until they puff.
4.Add the apple and cook for 1 minute, then remove everything to a plate.
TIPDo not let the raisins darken or they turn bitter.
temper · ~6 min
Cook the whole spices and onion.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add cinnamon, green cardamom, cloves, bay leaf, and shahi jeera.
3.Cook for 20 to 30 seconds until fragrant.
4.Add the sliced onion and cook until soft and lightly golden.
TIPKeep the heat medium so the whole spices release flavor without burning.
saute · ~2 min
Coat the rice in the spiced ghee.
Add the drained rice and salt to the pan. Gently stir for 1 to 2 minutes so the grains are well coated without breaking.
boil · ~5 min
Add water and bring to a boil.
Pour in the water and the saffron milk. Mix once gently, bring the rice to a boil over medium-high heat, and let it bubble for 1 minute.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is tender and the liquid is absorbed.
TIPDo not stir while the rice cooks or the grains can turn sticky.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the covered pulao rest for 10 minutes so the grains finish steaming and firm up.
assemble · ~2 min
Fold in the nuts and fruit.
Fluff the rice gently with a fork. Fold in the fried nuts, raisins, apple, and pomegranate arils very lightly so the grains stay separate.
serve
Serve the Kashmiri Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked rice thoroughly before sautéing so the grains stay long and separate.
2
Toast the nuts only to light golden; they will keep darkening slightly after you remove them.
3
Cook the onions just until lightly golden, not deeply browned, to keep the pulao delicate and sweet.
4
After adding water and saffron milk, stir only once; repeated stirring can break the basmati grains.
5
Resting the covered rice for 10 minutes is key for fluffy texture and even steam finish.
6
Fold in the pomegranate at the end, off the heat, so the arils stay juicy and bright.
7
If making ahead, reheat covered on very low heat with a spoon of water to refresh the rice without drying it.