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A fragrant Kashmiri delicacy where fluffy basmati rice is cooked with aromatic whole spices, nuts, and fruits. Its mild sweetness and rich texture make it a festive and special meal, perfect for any celebration.
For 4 servings
Prepare Rice and Saffron
Fry Nuts, Raisins, and Onions
Sauté Spices and Vegetables
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A fragrant Kashmiri delicacy where fluffy basmati rice is cooked with aromatic whole spices, nuts, and fruits. Its mild sweetness and rich texture make it a festive and special meal, perfect for any celebration.
This kashmiri recipe takes 70 minutes to prepare and yields 4 servings. At 502.64 calories per serving with 9.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao
Simmer and Steam
Garnish and Serve
To make this pulao vegan, replace the ghee with a neutral vegetable oil or coconut oil, and substitute the milk with a plant-based milk like almond or soy milk.
For a more substantial meal, add 1 cup of cubed paneer or tofu. Lightly fry the cubes in ghee/oil until golden and add them along with the vegetables.
Instead of apples and pomegranates, you can garnish with diced pineapple or dried apricots for a different fruity note.
If you have a nut allergy, simply omit the cashews and almonds. You can add some toasted sunflower or pumpkin seeds for a similar crunch.
Basmati rice is a good source of complex carbohydrates, which provide sustained energy to the body and fuel for the brain.
The variety of vegetables adds essential vitamins, minerals, and dietary fiber, which supports overall health and aids in digestion.
Spices like fennel and ginger powder are traditionally used in Kashmiri cuisine for their digestive properties, helping to prevent bloating and indigestion.
Nuts like almonds and cashews, along with ghee (in moderation), provide monounsaturated fats that are beneficial for heart health.
One serving of this Veg Pulao contains approximately 500-550 calories, primarily from the rice, ghee, and nuts. The exact count can vary based on the specific vegetables and quantities used.
Yes, Veg Pulao can be a healthy, balanced meal. It provides complex carbohydrates from rice, vitamins and fiber from vegetables, and healthy fats from nuts and ghee. It is a wholesome dish, but portion control is recommended due to its calorie density.
Mushy rice is usually caused by too much water, over-stirring, or not letting it rest after cooking. Ensure you use the correct rice-to-water ratio (1:2 for basmati), stir gently only once, and always let the pulao rest for 10 minutes before fluffing.
Yes. After sautéing the spices and vegetables (Step 3), add the drained rice and 2.25 cups of water. For a pressure cooker, cook for 2 whistles. For an Instant Pot, cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.
Store leftover pulao in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or gently heat in a pan on the stovetop until warmed through.