Kashmiri Pulao
Kashmiri Pulao is a fragrant, mildly sweet rice dish enriched with saffron, dry fruits, and aromatic spices — a royal delicacy from the valley of Kashmir that beautifully balances flavor and aroma.
Ingredients
- 500 g Basmati rice
- 100 g onion, sliced vertically
- 5 g cinnamon
- 5 g cardamom
- 5 g cloves
- A pinch of turmeric powder
- 1 g saffron
- 10 ml milk
- 20 g walnut
- 20 g cashew nut
- 1 litre water
- 50 g oil
- Salt to taste
Instructions
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Prepare the Rice
- Wash the basmati rice thoroughly under running water until the water runs clear.
- Soak the rice in water for about 20–30 minutes.
- Drain and keep aside before cooking.
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Fry the Onions
- Heat oil in a deep pan or kadhai over medium heat.
- Add sliced onions and fry them until golden brown and crisp.
- Remove the fried onions and set aside for garnishing later.
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Temper the Spices and Sauté the Rice
- In the same oil, add whole spices — cinnamon, cardamom, and cloves.
- Fry until aromatic, releasing their fragrance.
- Add turmeric powder for a light golden hue.
- Add the soaked and drained rice, then sauté gently for 2–3 minutes to coat the grains evenly in the oil and spices.
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Infuse Saffron and Cook the Rice
- Dissolve half of the saffron strands in a small amount of warm milk.
- Pour the saffron milk into the rice and stir gently.
- Add hot water and salt to taste.
- Mix well, cover, and let the rice cook on low heat until it is almost done.
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Finish with Remaining Saffron
- Add the remaining saffron strands for a deeper aroma and rich color.
- Continue to cook until the grains are soft, fluffy, and separate.
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Garnish and Serve
- Lightly toast the walnuts and cashew nuts in a dry pan or a bit of ghee until golden.
- Garnish the cooked pulao with fried onions, walnuts, and cashews.
- Serve hot with raita or a mild curry for a complete meal.
Serving Suggestion: Enjoy Kashmiri Pulao as a festive centerpiece or a luxurious accompaniment to rich curries — its saffron aroma and nutty crunch make every bite unforgettable.