Kashmiri pulao recipe | How to make kashmiri pulao | Dry fruits pulao


Kashmiri pulao | Dry fruits pulao

This delicious Kashmiri pulao by parveen is perfect for family gatherings and parties. The warmth and comfort associated with the Kashmiri pulao make the Kashmiri pulao a perfect pick-me up for those days when you are feeling low. In fact,the Kashmiri pulao is known for being one of the best forms of comfort food that is available today the world over. The lovely earthy and exotic flavours of the Kashmiri pulao will appeal to all and make the Kashmiri pulao a favourite amongst both children and adults alike. The step-by-step procedure given will help you make this dish in an easy, simple and quick way. Packed with nutrition and various health benefits, this Kashmiri pulao is perfect for 3 people. So go ahead and create the wonderful Kashmiri pulao for your loved ones! Be it family meals, family get-togethers, house parties or various other occasions, the Kashmiri pulao will be an instant hit with everyone!
Prep time
Cook time
Total time

Ingredients (240 ml cup used)

  • 1 ½ tbsp. ghee
  • 1 cup basmati rice
  • 1 small onion sliced thinly
  • 2 pinch saffron or kesar
  • 3 tbsp. milk
  • 8 cashew nuts
  • 6 walnuts (optional)
  • 6 Almonds
  • 1 tbsp raisins
  • 1 ½ cup water (adjust to suit your rice)


  • ½ tsp fennel seeds or saunf
  • 1 bay leaf or tej patta
  • ½ tsp caraway seeds or shahi jeera
  • 1 small black cardamom (optional)
  • 1 small cinnamon piece or dalchini
  • 3 green cardamoms or ealichi
  • 4 cloves or laung
  • ½ tsp dry ginger powder (optional)


  • 2 tbsp pomegranate
  • ¼ cup apple and pineapple chopped

How to make the recipe

  1. Heat up milk and soak saffron in milk. Set aside. You can microwave milk for 20 to 25 second and soak it.
  2. Crush fennel seeds coarsely if possible. Set aside.
  3. Heat 1 tbsp ghee in a pot. Add nuts and fry till golden. Add raisins and just stir them. Set these aside.
  4. To the same pan, add sliced onions and fry till golden. Set these aside as well.
  5. Add all the dry spices including fennel seeds and fry till they begin to smell good. Do not burn.
  6. Transfer rice. Sprinkle salt, ½ tbsp ghee and fry for about 3 minutes.
  7. Pour the saffron milk and water. Stir and check salt.
  8. Cook the rice till fully done. If cooking in a pressure cooker, cook till almost water evaporates. When it is still soggy, add rose water. Cover the lid and simmer for 5 minutes. Switch off before it whistles. When the pressure goes down switch off. If cooking in a pot, when the water almost evaporates fully, sprinkle rose water. Cover and cook.
  9. Fluff up after 10 minutes.
  10. Transfer kashmiri pulao to a serving bowl, Garnish with fried onions, nuts, raisins, and pomegranate, apple and pineapple chunks.

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