Recipes - Kashmiri Pulao


1 ½ cup good quality basmati rice
2 ½ cups hot water
½  cup + 2 tbsp milk (heated)
2 tbsp. cream (optional)
Saffron threads – A big pinch (12-15 threads)
3 tbsp. ghee + 1 tbsp. oil
2” cinnamon
5 cloves
5 cardamoms
1 star anise
Small piece of mace (optional)
1 green chilli
1 ½ tsp.  shahjeera
2 bay leaves
1 ½ tsp. fennel seeds powder
1 tsp. sugar
¼ cup peas
¼ cup sweet corn
1 small apple, diced
2-3 slices of pineapple, diced
12-15 grapes (green or red)
¼ cup of pomegranate seeds
2 tbsp chopped walnuts
2 tbsp almonds slivered
2 tbsp cashew nuts, halved + a few kept whole for garnishing
2 tbsp raisins
2 tbsp. of fried onions
Salt as per taste


Wash the basmati rice and soak in water for about 20-30 minutes and then strain.

Heat a tbsp. of  ghee and roast all the chopped nuts  until golden brown and set aside.

Soak the saffron threads in 2 tbsp of hot milk and leave to infuse.

In a cooking pot, heat up the oil and ghee. Sauté all the whole spices from cinnamon to mace for about a minute.  Next add the green chilli, shahjeera and bay leaves and sauté for another minute. Add the fennel seeds powder followed by the drained rice. Sauté for a couple of minutes till the rice is well coated in the mixture. Now add the water/milk/cream ,green peas and sweet corn and give it a good stir. Add the salt and sugar.

Cover the pot and let it come to a boil. Turn flame to simmer and cook rice is done.  Switch off the flame and let the rice rest for a few minutes. Fluff up rice with a fork gently to separate.

To assemble, transfer the rice to a serving bowl. Discard the whole spice, if required. Add the fried onions, fresh fruits, dry fruits, nuts and raisins. Toss gently to mix. 

Enjoy with raita or gravy of your choice.

Comment on this article

  • Kamath, Canada

    Thu, Oct 01 2015

    Good heavens: this recipe has too, too many ingredients. I would advise any one try this unless in the open outdoors. It would make the entire house smell.

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Title: Kashmiri Pulao

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