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

By swasthi , on August 24, 2019, 21 Comments, Jump to Recipe

Kashmiri pulao has been our kids’ favorite at home ever since I made it the first time. This is one of the best classic pulao or rice based dishes not only for kids, but for all those who like the mild and sweet flavors in this pulao.

kashmiri pulao is cooked in saffron soaked milk and mild spices. Garnished with lot of nuts and fresh fruits like pomegranate, pineapple and apple chunks.

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We get to see a lot of variations in kashmiri pualo, especially in the restaurants. One of the popular variations is a kashmiri zarda recipe, will share that some time.

Few even use rose water or fresh rose petals to flavor the rice apart from saffron.

I often make a simple pomegranate raita to go with this pulao. Add some pomegranate seeds along with cumin powder, salt to whisked yogurt. pomegranate raita is ready to serve.

This pulao goes good in kids’ lunch box and kids will love this. Fruits can be packed separately in a container and layered just before serving.

More Rice recipes,
Pulao recipe
Ghee rice
Zarda rice
Tehri recipe

How to make restaurant style kashmiri pulao

Preparation

1. Heat up 3 tbsp. milk and soak saffron strands in it. Keep this aside.

saffron soaked in milk for kashmiri pulao recipe

2. Add ghee and fry nuts till lightly golden. Add raisins and fry. Set this aside.

frying nuts in ghee for veg pulao recipe

3. To the same pan, add little more ghee and fry sliced onions till golden. Set these aside as well with the nuts.

fried onions to garnish for kashmiri pulao recipe

4. Add spices along with crushed fennel. Saute till the spices smell good.

sauting spices in ghee for kashmiri pulao recipe

How to make kashmiri pulao

5. Add soaked and drained rice, salt and 1/2 tbsp. ghee. Fry for about 3 to 4 minutes. Roasting of rice in ghee along with spices gives a good aroma to the kashmiri pulao.

frying rice
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6. Pour saffron milk and water. Stir and cook the rice until done. Sprinkle rose water or rose petals just before covering the pot.

If using a pressure cooker, close the lid when water almost evaporates, but the rice is still soggy.

Lower the flame and cook for 3 to 5 minutes. Switch off the stove. Do not let the cooker whistle. If using normal rice, let it whistle once.

cooking rice on a low flame to make kashmiri pulao

7. When the pressure goes down. Open the lid and fluff the rice.

 fluff up pressure cooked kashmiri pulao

8. Transfer the rice to a serving bowl.

layer in a serving bowl with kashmiri pulao
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9. Garnish with fried onions, nuts, raisins and chopped fruits.

Kashmiri pulao is ready to serve.

kashmiri pulao recipe

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Kashmiri pulao recipe | How to make kashmiri pulao

Restaurant style dry fruits pulao known as kashmiri pulao is popular on the restaurant menus. This can be served alone or with a mild raita.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings2
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 2 tablespoon ghee
  • 1 cup basmati rice
  • 1 small onion sliced thinly
  • 2 pinch saffron or kesar or 1 tsp rose water
  • 3 tablespoon milk
  • 8 cashew nuts
  • 6 walnuts chopped (optional)
  • 6 Almonds or any other nuts chopped
  • 1 tablespoon raisins
  • 1 ½ cup water (adjust to suit your rice)
  • 1 to 2 tablespoon sugar (optional)

spices

  • ½ teaspoon fennel seeds or saunf
  • 1 bay leaf or tej patta
  • ½ teaspoon 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 teaspoon dry ginger powder (optional)

fruits

  • 2 tablespoon pomegranate
  • ¼ cup apple and pineapple chopped
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Instructions

Preparation

  • Heat up milk and soak saffron in milk. Set aside. You can microwave milk for 20 to 25 second and soak it.
  • Crush fennel seeds coarsely if possible. Set aside.
  • Heat 1 tbsp ghee in a pot. Add nuts and fry till golden.
  • Add raisins and just stir them. Set these aside.
  • To the same pan, add sliced onions and fry till golden. Set these aside as well.

How to make kashmiri pulao

  • Add all the dry spices including fennel seeds and fry till they begin to smell good. Do not burn.
  • Transfer rice. Sprinkle salt, ½ tbsp ghee and fry for about 3 minutes.
  • Pour the saffron milk and water. Stir and check salt.
  • 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.
  • Fluff up after 10 minutes.
  • Transfer kashmiri pulao to a serving bowl.
  • Garnish with fried onions, nuts, raisins, and pomegranate, apple and pineapple chunks.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Kashmiri pulao recipe | How to make kashmiri pulao
Amount Per Serving
Calories 682 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Cholesterol 41mg14%
Sodium 36mg2%
Potassium 431mg12%
Carbohydrates 105g35%
Fiber 6g25%
Sugar 15g17%
Protein 12g24%
Vitamin A 125IU3%
Vitamin C 5.4mg7%
Calcium 96mg10%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Kashmiri pulao | How to make kashmiri pulao | Dry fruits pulao
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Khusi mahanty says

    September 12, 2020

    5 stars
    Very nice recipes..😗😗😗

    Reply
    • swasthi says

      September 12, 2020

      Thank you!

      Reply
  3. Sunitha says

    September 13, 2019

    Can I use pineapple juice to cook the rice?

    Reply
    • swasthi says

      September 13, 2019

      Hi Sunitha,
      Yes you can use. Avoid using milk. Instead add the saffron directly if using.

      Reply
  4. Anindya Basu says

    January 13, 2018

    5 stars
    Dear Swasthi Ma’am,

    This is a wonderful recipe. I was wondering how to prepare Navratan Pulao next. Can you please help me?

    Thanks in advance.

    Regards,

    Anindya Basu

    Reply
    • swasthi says

      January 17, 2018

      Hi Anindya
      Thank you. Yes I will share the recipe soon

      Reply
  5. Ana says

    July 6, 2016

    Very nice recipes , thanks useful for kids … loved ur recipes a lot … keep posting Newer recipes …

    Reply
    • swasthi says

      July 9, 2016

      welcome

      Reply
  6. priya says

    September 3, 2015

    Nice receipe……..

    Reply
  7. Anu says

    April 15, 2015

    This veg kashmiri pulao looks AMAZING. So inviting and full of YUM!

    Reply
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  9. Priya says

    November 18, 2012

    Omg, wat a delightful,rich looking pulao. Very catchy.

    Reply
  10. priya satheesh says

    November 16, 2012

    Sounds too yummy…Love the colorful presentation!

    Reply
  11. Amarendra says

    November 16, 2012

    Awesome pulao.. I loved its bright colour. Too Good.

    Reply
  12. Vidya says

    November 16, 2012

    Very rich and colourful pulao….looks too good.

    Reply
  13. Suman Arthy says

    November 16, 2012

    Pulao looks so yummy…bookmarked…

    Reply
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  15. Teena Mary says

    November 15, 2012

    Loved the flavourful & colorful recipe!!

    Reply
  16. Priya R says

    November 15, 2012

    Swasthi this looks so inviting and love the color… 🙂 congrats on winning the prize money

    Reply
  17. kitchen queen says

    November 15, 2012

    awesome yummy and delicious kashmiri pulao.

    Reply
  18. Suja Manoj says

    November 15, 2012

    Love the color and presentation,yummy rice.

    Reply
  19. PT says

    November 15, 2012

    yummy and flavorful pulao.. looks colorful..

    Reply
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  21. Meena B says

    November 15, 2012

    wow i always thought kashmiri pulao was sweet bt this is different and seems quite heavy

    Reply

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