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Kashmiri Pulao is a rice dish rooted in the kitchens of Kashmir in which saffron kissed milk gives a golden glow while basmati grains stay light and long. Whole spices are fried in ghee along with almonds, raisins, and cashew nuts. Apple and other fruit bits add juice, fennel seeds lend coolness, and paneer cubes add to the creaminess. The steps to make Kashmiri pulao at your home unfold simply when you follow along my simple recipe.

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KEY TAKEAWAYS

Kashmiri pulao is a popular festive rice dish across India, especially loved for its royal Kashmiri touch.
Serve it with Kashmiri aloo dum, paneer gravies, mutton korma, or mildly spiced chicken curries.

The taste is mildly sweet, creamy, and rich with flavors of dry fruits, saffron, and whole spices.
Other similar recipes are shahi pulao, dry fruit pulao, sweet pulao, and Mughlai pulao.

The Ingredients:

2 cups rice (basmati)
½ tsp salt
2.5 tsp sugar
½ tsp rose water
½ tsp kewra water
Pineapple (a few pieces)
Apple (a few pieces)
Pear (a few pieces)
½ cup pomegranate
2 pieces Aloo Bukhara
6 pieces cherries
8 paneer cubes (fried in ghee and a hint of chili flakes)

½ cup dry fruits (almonds, raisins, cashew nuts)
½ cup milk (warm)
Saffron (a pinch)
2 tbsp ghee (clarified butter)
2 pieces bay leaves
1 piece cinnamon (1-inch stick)
4 pieces cloves
2 pieces black cardamom (pods slit)
2 pieces green cardamom (pods slit)
2 pieces star anise
1 tsp ginger juice
½ tsp fennel powder
3 cups water (warm)
Grapes (a few for garnishing)

One day, while stopping by my cousin’s house on a quiet afternoon, I saw her moving around the kitchen. A dark pot sat on the stove, filled with rice turning gold under soft heat – something about it pulled my attention. When I saw her adding paneer, apple, and pineapple, all in the pan, my curiosity reached its limit. I could not resist myself and asked for both the name of the dish and the methods to cook it. She looked at me, grinned, and started sharing it, every step in detail.

The following weekend I tried it, with shaky hands but a grin on my face. Out of nowhere, the pulao came together just right – scented, bright, and full of flavor. My husband liked how gently sweet it was, while my boys reached across the table two times for more. Empty bowls stacked up, laughter filled the room, and suddenly I realized how good it felt to land on something this solid by accident.

How to Make Kashmiri Pulao? (Step by Step Guide with Images)

Step 1: Take 2 cups of basmati rice in a bowl and wash it nicely. Soak it with water and keep it aside for half an hour. After 30 minutes, drain the water and add ½ tsp of salt, 1.5 tsp of sugar, ½ tsp of rose water, and ½ tsp of kewra water and mix them all very nicely.

Step 2: Now, take ½ cup of warm milk and add a pinch of saffron to it. Mix it nicely and keep it aside for 15 to 20 minutes.

Step 3: In a separate bowl take a few pieces of apple and pear and mix 1 tsp of sugar with them. Keep it in the fridge for half an hour.

Step 4: Now, heat 2 tbsp of ghee or clarified butter in a pan over a medium to high flame. When it is hot, add 2 pieces of bay leaves, 1 piece of cinnamon (1-inch stick), 4 pieces of cloves, 2 pieces of black cardamom (pods slit), 2 pieces of green cardamom (pods slit), 2 pieces of star anise and fry them until you can smell the aroma. Now, add ½ cup of dry fruits (almonds, raisins, and cashew nuts) to it and fry them for about 3 to 4 minutes until they turn golden brown.

Step 5: Then, add the rice. Mix and stir continuously to cook the rice for about 6 to 7 minutes on a high flame. Now, add 1 tsp of ginger juice to it and mix nicely.

Step 6: Then, add ½ tsp of fennel powder to it and mix nicely and let the rice cook for another 2 to 3 minutes. Then, add the saffron milk. Mix well.

Step 7: Then, add 3 cups of warm water to it. Mix nicely.

Step 8: Cover the pan and cook the rice over a medium flame for about 10 minutes more.

Step 9: Now, add 8 paneer cubes (fried in ghee and a hint of chili flakes) and 2 pieces of aloo Bukhara to it. Mix them, cover the pan, and let it cook for another 6 to 7 minutes. Then, add the toned pieces of apple and pear without the sugar water, a few pieces of pineapple, ½ cup of pomegranate, and 6 pieces of cherries.

Step 10: Mix everything very nicely. Turn the flame off, and cover the pan for about 3 to 4 minutes.

Step 11: Your sweet and delicious homemade Kashmiri pulao is now ready. Transfer it to a plate.

Step 12: Garnish it with a few pomegranate seeds and fresh grapes on top and serve hot along with Kashmiri aloo dum, paneer kadai, mutton korma, or chicken kasha to enjoy.