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    Home » Recipes » Kids recipes

    Kashmiri Pulao recipe | Kashmiri pulao

    September 18, 2014 by Raks Anand 14 Comments / Jump to Recipe

    Kashmiri pulao is a popular in restaurant menu, the one with fruits, nuts and caramelized onion on top. sure a treat to eyes and taste buds.

    Kashmiri pulao recipe

    When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books.

    One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj.

    I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch.

    Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.

    kashmiri pulao
    kashmiri pulao

    So when he came back that day he told - never ever make kashmiri pulao again. It’s horrible!

    And I knew that because the ginger garlic paste smell never went along good with the other ingredients.

    Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really.

    Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good.

    And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be good😄. The best thing I love in this pulao is almonds😁

    Instructions

    1. Wash and soak rice in warm water for 10 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
    1-soak

    2. Ad raisins and fry until it turns fluffy. Keep aside.

    2-fry

    3. In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.

    3-caramelize

    4. The onion will be golden in colour and crisp in texture. Keep aside.

    4-ingredients

    5. In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.

    5-temper

    6. Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.

    Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.

    6-cook

    7. Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.

    kashmiri pulao ready

    I had as such, but you will see some dal in the picture, its just for photography.

    Let me know in comments section if you have any suggestions about the side dish.

    kashmiri pilaf
    Kashmiri pulao recipe
    Print Pin
    5 from 1 vote

    Kashmiri pulao recipe

    Kashmiri pulao is a popular in restaurant menu, the one with fruits, nuts and caramelized onion on top. It is sure a treat to eyes as well as taste buds.
    Course Main Course
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Soak time 10 minutes
    Servings 2 people
    Cup measurements

    Ingredients

    • 1 cup Basmati rice
    • 10 cashew nuts
    • 15 Badam
    • 15 Raisin
    • 1 Onion
    • Saffron few strands
    • ½ cup Milk
    • ¾ cup Pomegranate
    • Salt
    • 2 teaspoon Ghee
    • 1 tablespoon oil
    • ¼ teaspoon Sugar

    To temper

    • 1 tablespoon Ghee
    • ½ inch Cinnamon
    • 1 Cardamom
    • 1 Clove
    • 1 Bay leaf
    Prevent your screen from going dark

    Instructions

    • Wash and soak rice in warm water for 10 minutes. Soak saffron in little milk (luke warm).
    • In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
    • Add raisins and fry until it turns fluffy. Keep aside.
    • In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
    • The onion will be golden in colour and crisp in texture. Keep aside.
    • In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
    • Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.
    • Most of the water should be absorbed and the rice would have been cooked 80-90% .
    • Then put the flame to lowest possible and cook covered for 10-14 minutes.
    • Make sure it doesn’t get burnt at the bottom.
    • Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.

    Notes

    • You can also add cut pineapples, glazed cherries, paneer along with pomegranate. Pineapple tends to change the whole flavor of the dish. So if you like, you can add.
    • Soaking rice is important for easy cooking.
    • I did only with ½ cup rice, so did it in kadai itself.
    • Added less saffron, so my rice colour remained unchanged. But be careful while adding saffron, if you add more, then it may over power and spoil the flavor and taste.
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    Reader Interactions

    Comments

    1. jeyashri suresh

      September 18, 2014 at 7:22 am

      A spicy paneer curry will be a awesome combo with this kashmiri pulao. I still remember you narrating the story of the Kashmiri pulao. Looks lovely

      Reply
    2. Rafeeda AR

      September 18, 2014 at 7:31 am

      Looks so colorful and flavorful...

      Reply
    3. Dipti Joshi

      September 18, 2014 at 10:21 am

      No one likes Kashmiri Pulav at my place. Your pics look inviting. 🙂

      Reply
    4. Shweet Spicess

      September 18, 2014 at 10:56 am

      I want to try this out from long time!! recipe saved somewhere 🙂 gud share

      Reply
    5. aishwarya jagannathan

      September 18, 2014 at 11:38 am

      Thanx for the recipe...
      Can we serve some dry fries like paneer gobhi... N raita along wid it???

      Reply
    6. rheena

      September 18, 2014 at 12:09 pm

      Thank you Raks! The last Kashmiri Pulao I tried was in Delhi when we went for entrance exams.. That's 15 yrs ago! Gonna make it for my FIL bday dinner this weekend.

      Reply
    7. Priya Nm

      September 18, 2014 at 3:00 pm

      Colorful pulao..I like the way you have added hearten in the picture..Everyone will love this pulao 😉

      Reply
    8. pavi

      September 18, 2014 at 7:31 pm

      Very Appetizing... I think Spicy Capsicum Masala or Veg Kurma will go well with this pulav.

      Regards,
      Pavithra

      Reply
    9. Durga Karthik.

      September 19, 2014 at 9:20 am

      I think microwaved Pepper pappad will go well .To relish the taste of the pulao we can just have a mild side like this is my opinion.

      Reply
    10. Anonymous

      September 21, 2014 at 1:39 pm

      There's a restaurant in Ranchi called Kaveri, where we used to eat this heavenly combination - Kashmiri Pulao and Reshmi Paneer.

      Reshmi Paneer is melt-in-the-mouth thin strands of paneer in a delicious cashew gravy.

      Reply
    11. Perilankanni Rangan

      May 31, 2015 at 11:47 am

      I prepared it today n thanks for wonderful recipe... It turned so good but the pine apple n apple I added gave mild bitter taste.. Is it bcoz I warmed it after adding fruits?

      Reply
    12. Perilankanni Rangan

      May 31, 2015 at 11:47 am

      Thanks for the recipe, it turned out nice.. But I feel a mild bitter taste after adding pineapple n apple.. Is it bcoz I warmed the pulao after adding fruits?

      Reply
    13. Raks anand

      May 31, 2015 at 12:11 pm

      Oh is it, it wont become bitter coz of fruits. I have cooked pineapple in rasam and kesari, never had it bitter in that.

      Reply
    14. Sujatha Kouloorkar

      October 14, 2015 at 12:30 pm

      This is my favorite food,this Kashmiri pullove I will definatly try this sunday thanks for the recipe .

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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