Kashmiri Pulao Recipe, always turnouts as a super hit dish whenever we make at home. It is very flavorful, rich but mild and with the hint of sweetness of dry fruits. The good part is that it is easier to make. The procedure is easy to remember great and additionally works perfect for the beginners.  Here you will see, the Step by step pictures, tips and variations and also serving suggestions.

Kashmiri pulao recipe

Kashmiri pulao recipe, always turnouts as a super hit dish whenever we make at home. It is very flavorful, rich but mild and with the hint of sweetness of dry fruits. 
Course Lunch
Cuisine Indian
Keyword kashmiri pulao recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories 764kcal
Author Sujatha Muralidhar


  • 1 Cup Basmati Rice
  • 1 Cup Milk
  • 1 pinch Saffron
  • 1 Onion
  • 1 inch Cinnamon
  • 3 Cloves
  • 1 Green Cardamom
  • 1 Bay Leaf
  • 1 tsp Grated Ginger
  • 1 Serrano pepper or green chili
  • 1/4 tsp Fennel Seed Powder
  • 1 tbsp Ghee / Clarified butter
  • 4 tbsp Cooking Oil
  • 1 tsp Salt or as required


  • Wash, rinse and soak Basmati rice for 20 minutes.
  • Heat milk to lukewarm and add saffron. Keep it aside. 
  • Chop dry fruits and nuts.
  • Thinly slice onions. And keep it aside.
  • Heat is a heavy bottom pan in medium flame. Add both clarified butter and cooking 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 and add 1 tablespoon of cooking oil, add onions. 
  • Fry them until it becomes crispy and golden brown in color. Transfer these to a plate and keep aside.
  • In the same pan add two tablespoons of cooking oil, followed by cinnamon stick, cloves, bay leaf. Fry them until they become golden brown in color.
  • Now add chopped green chili, grated Ginger, fennel seed powder.
  • In a medium flame, saute until the grated Ginger changes its color.
  • Now add the saffron soaked milk and a cup of water. Bring it to boil.
  • Add soaked 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.


Calories: 764kcal | Carbohydrates: 88g | Protein: 11g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 1223mg | Potassium: 347mg | Fiber: 3g | Sugar: 8g | Vitamin A: 225IU | Vitamin C: 5.4mg | Calcium: 176mg | Iron: 1.1mg