This Kashmiri pulao recipe, always turnouts as a super hit dish whenever we make 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 works perfectly for the beginners.
Here you will see, the Step by step pictures, tips and variations and also serving suggestions.
Traditionally, Kashmiri pulao recipe has clarified butter. But to cut down some calories, I have added just a tablespoon. And 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 individual preference.
What makes this Kashmiri pulao recipe so special and why do I Often make in my kitchen? What my family says that they love its taste, texture, and flavor. And what I mean is that this recipe is easy, healthy and simple. The main reason for making often it is effortless, it is delicious and simple.
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 concentrate or focus on cooking. And this mildly sweet Kashmiri pulao recipe comes to 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 is recipe does not ask for any extra effort to put in on a busy day. All that necessary is to fry different ingredient one after the other using the same pan. Of course, combining them at proper intervals.
The basic Requirement of this recipe is it needs some dry fruits and onion handy. and that’s it you’re all set you start making veg Kashmiri pulao recipe in your kitchen for your own.
A good part is that by using a single pan, you can make the meal for the entire family. This Kashmiri pulao recipe would convert a usual dinner to a graciously enjoyable dinner for the whole family.
Instant pot method:
You can also use instant pot for making the same Kashmiri pulao recipe. Though it is officially acclaimed that you can use the instant pot for the frying. But I will suggest frying part can be done on the stove top. As I not comfortable frying over counter-top 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 are 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 just drizzle few drops of ghee. This process makes it feel like the pulao is made with clarified butter. This also tastes yum without compromising any flavor.
The Preparation for Kashmiri Pulao recipe:
Wash and rinse Basmati rice, and soak it in water for about 20 minutes.
In 1 cup of lukewarm milk add a pinch of saffron( maybe around 10 – 12 strands of saffron). And keep it aside for about 20 minutes. Hint: The milk turns bright yellow color after 20 mins.
Chop dry fruits and nuts into the small piece
s. I have added each one-fourth cup of cashew, almond, walnut, and raisins. Hint: You may also add dried cranberries, 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 is 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 turned golden brown in color, transfer 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 onion should get evenly fried.
Fry them until it becomes crispy and golden brown. Transfer these to a plate( we need these in the final steps). Hint: Keep an eye on the onions as it can get burnt very quickly. 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.
In the same pan add cinnamon stick, cloves, bay leaf, and green cardamom. Fry them until they become golden brown. Now add one chopped green chili, one tablespoon of grated Ginger, ground fennel seed.
In a medium flame roast them until the grated Ginger changes its color.
Now add the saffron soaked milk which we have kept aside in our preparation steps. Also, add one cup of water and Bring it to boil.
Add one the soaked rice. Hint: Discard the water in which rice was soaked.
In medium-high flame cook the rice. Once 80% of the rice gets cooked, we need to do the dum.
To do the dum more straightforwardly, seal pulao vessel with aluminum foil. And keep the iron pan in between the stove and the pulao vessel. Hint: Airtight sealing is important here.
And in simmer flame continue to cook it for another 10 minutes.
The leave it for another 10 minutes to get cooled down.
After 10-15 minutes, open the aluminum foil and add roasted onion, dry fruits, and nuts. Using wooden spatula gently mix, so that left side makes sure you combined with the rice.
Serve Kashmiri Pulao along with raita/salad.
Kashmiri pulao recipe
- 11/2 cup basmati rice
- 1 cup milk
- 1 pinch saffron
- 1 tbsp ghee / clarified butter
- 3 tbsp vegetable oil
- 1/4 cup cashew nuts chopped
- 1/4 cup almonds chopped
- 1/4 cup walnuts chopped
- 1/4 cup raisin
- 1 onion thinly sliced
- 1 inch cinnamon
- 3 cloves
- 1 cardamom
- 1 bay leaf
- 1 green chili /serrano pepper
- 1 tsp ginger grated
- 1/4 tsp ground fennel seed
- 2 cups water
- 11/2 tsp salt or as required
- 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:
- For variations, add fresh fruits like chopped pineapple, pomegranate pearls, chopped apple. 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. Tested by adding store-bought fried onions, but personally, I prefer the homemade one.
- Thin and fine onion slices are possible with the mandolin. But manually cutting the onions also works out as long you take care making them paper thin.
- Increase the quantity of ghee, to make it richer for serving.
Serving Suggestions for Kashmiri Pulao:
- Serve along with raita, salad or salan.
- Any spicier side dish would perfectly work for this.
- I always make this in large quantity, so that I can also use it for the next day also.(It does taste more on the next day).
- Always serve hot.