This Kashmiri pulao recipe is a super hit dish whenever we make it at home. It is very flavorful, rich, and with the hint of sweetness of dry fruits. The good part is that it is easy to make. The procedure is easy to remember great. Additionally, it works perfectly for beginners.
Here, you will see, the Step by step pictures, tips and variations, and also serving suggestions.
Traditionally, the Kashmiri pulao recipe has clarified butter. But to cut down some calories, I have added just a tablespoon. And the rest of the quantity with our regular cooking oil. I recently used the same principle in this Bagara Rice. But as usual, you can increase or decrease it according to your preference.
What makes this Kashmiri pulao recipe unique, and why do I often make it in my kitchen? My family says that they love its taste, texture, and flavor. What I mean is that this recipe is easy and quick. The main reason for making it often is that it is effortless, delicious, and straightforward.
This North Indian recipe made with dry fruits is so easy and comfortable. I always reserve this recipe to make it on busy days or whenever I feel lazy. Or when I do not want to put all my concentration or focus on cooking. And this mildly sweet Kashmiri pulao recipe comes to the rescue forever.
This recipe's ingredients are commonly available in most American stores. Saffron is the only ingredients which are hard to get around here. Luckily, good-quality saffron is available online.
You can use the same pan for the entire cooking. And, of course, this recipe does not require extra effort to put in on a busy day. All that is necessary is to fry different ingredients one after the other using the same pan. Of course, combining them at proper intervals.
The essential requirement of this recipe is it needs some dry fruits and onions handy. and that's it. You're all set. You start making veg Kashmiri pulao recipes in your kitchen for your own.
A good part is that using a single pan lets you make the meal for the entire family. This Kashmiri pulao recipe would convert a usual dinner into a graciously enjoyable feast for the whole family.
Instant pot method:
You can also use an instant pot for making the same Kashmiri pulao recipe. However, it is officially acclaimed that you can use the instant pot for frying. But I will suggest frying part can be done on the stovetop as I am not comfortable frying over the countertop, worrying about the ventilation and exhaustion. I have to mention that I have more control when I use the stovetop method for frying.
Are you calorie-conscious and planning to reduce the clarified butter? I have a secret tip to share with you regarding this Kashmiri pulao recipe. Substitute the clarified butter with cooking oil. And at the final stage, drizzle a few drops of ghee. This process makes it feel like the pulao is made with clarified butter. This also tastes yummy without compromising any flavor.
The Preparation for Kashmiri Pulao recipe:
Wash and rinse Basmati rice, and soak it in water for about 20 minutes.
Add a pinch of saffron in 1 cup of lukewarm milk ( maybe around 10 - 12 strands). And keep it aside for about 20 minutes. Hint: The milk turns a bright yellow color after 20 minutes.
Chop dry fruits and nuts into small pieces.
I have added one-fourth cup of cashew, almond, walnut, and raisins. Hint: You may also add dried cranberries and dried plums. Just run your Imagination to choose your favorite dried fruits.
Slice onions as thin as possible. Keep it aside. We need these later. Hint: I used mandolins to slice onions evenly.
How to make Kashmiri Pulao Recipe:
In a medium flame, heat the heavy bottom pan. Add ghee and vegetable oil. Now add chopped nuts and dry fruits. And continue to fry them on medium flame.
Once it turns golden brown, transfer it to a plate and keep it aside( we need these in our final steps).
Over medium flame, in the same pan, add onion. Adjust the flame so that the onion should get evenly fried.
Fry them until they become crispy and golden brown. Transfer these to a plate( we need these in the final steps). Hint: Keep an eye on the onions, as they can quickly get burnt. There are very few seconds in between perfect crispy onions and burnt ones. So please be careful while frying. And This is an essential part of Kashmiri Pulao.
Add cinnamon sticks, cloves, bay leaf, and green cardamom in the same pan. Fry them until they become golden brown. Add one chopped green chili, one tablespoon of grated Ginger, and ground fennel seed.
In a medium flame, roast them until the grated Ginger changes its color.
Now add the saffron-soaked milk we have kept aside in our preparation steps. Also, add one cup of water and Bring it to a boil.
Add one of the soaked rice. Hint: Discard the water in which rice was soaked.
In medium-high flame, cook the rice. We must do the dum once 80% of the rice is cooked.
Seal the pulao vessel with aluminum foil to do the dum more straightforwardly. Keep the iron pan in between the stove and the pulao vessel. Hint: Airtight sealing is essential here.
And in low heat, continue to cook it for another 10 minutes.
Leave it for another 10 minutes to cool down.
After 10-15 minutes, open the aluminum foil and add roasted onion, dry fruits, and nuts. Using a wooden spatula, gently mix, so that the left side makes sure you combine with the rice.
Serve Kashmiri Pulao along with raita/salad.
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Kashmiri pulao recipe
- Wash, rinse and soak Basmati rice for 20 minutes.
- Heat milk to lukewarm and add saffron. Keep it aside.
- Heat is a heavy bottom pan in medium flame. Add both ghee and vegetable oil.
- Add chopped nuts and dry fruits. And fry them till it becomes golden brown. Then transfer the nuts to a plate and keep it aside.
- In the same pan sliced onion.
- Fry them until it becomes crispy and golden brown in color. Transfer these to a plate and keep aside.
- In the same pan add cinnamon stick, cloves, cardamom, and bay leaf.
- Fry them until they become golden brown in color.
- Now add chopped green chili, grated ginger, ground fennel seed powder.
- In a medium flame, saute until the ginger slightly changes its color.
- Now add the saffron soaked milk, water, and salt. Bring it to boil.
- Add soaked and drained rice.
- In medium-high flame cook the rice till it is 80% done.
- Then seal pulao vessel with aluminum foil.
- And place a cast iron pan(tawa) in between the stove and the pulao vessel.
- And simmer the flame and cook it for 10 minutes.
- Remove pulao from the stove and leave it in the counter for 10mins.
- Then open the aluminum foil and add roasted onion, dry fruits and nuts.
- Gently mix with the wooden spatula.
- Serve along with raita or salad.
Tips and Variations for Kashmiri Pulao:
- Add fresh fruits like chopped pineapple, pomegranate pearls, and chopped apples for variations. These should be added in the final step while adding dry fruits and nuts.
- Add rose water, if you prefer that taste.
- The fried crisp onions enhance the flavor of the dish. I tested by adding store-bought fried onions, but I prefer the homemade ones.
- Thin and delicate onion slices are possible with the mandolin. But manually cutting the onions also works out as long you make them paper-light.
- Increase the quantity of ghee to make it richer for serving.
Serving Suggestions for Kashmiri Pulao:
- Serve along with raita, salad, or salad.
- Any spicier side dish would perfectly work for this.
- I always make this in large quantities to use it the next day. (It does taste more on the next day).
- Always serve hot.