Kashmiri Pulao is a classic, rich and delicious rice dish. This is one of the best rice dishes that go well with any curry or salad or falafel. This aromatic rice pulao is loaded with fried nuts like almonds, cashews and raisins.
This Kashmiri Pulao is a semi-sweet rice dish and adding fresh fruits like pomegranate, apple or pineapple makes this dish fresh and flavorful. Adding saffron makes this pulao aromatic and flavorful.
What you’ll need to make Kashmiri Pulao
- Nuts – Cashews, Almonds, Golden Raisins
- Basmati Rice
- Whole spices – Cumin seeds, Star Anise, Cinnamon Stick, Cloves, Bay Leaf
- Onion
- Olive Oil
- Butter
- Salt
- Water
- Saffron (optional)
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How to make Kashmiri Pulao with step by step photos & instructions
1. Heat oil in a skillet, add almonds, cashews and raisins. Keep stirring until they turn golden brown. Remove into a bowl and keep aside.
2. In the same skillet, add a tablespoon butter. Then add the Whole spices – Cumin seeds, Star Anise, Cinnamon Stick, Cloves, Bay Leaf. Stir for a minute.
3. Now add basmati rice and stir for a minute.
4. Then add salt and water as required. Mix well and cover the skillet with a lid. Cook the rice over medium low flame for almost 30 minutes or until the rice is cooked.
Optional: Add a pinch of saffron strands while rice is cooking.
5. Meanwhile in a separate skillet, add oil and butter. Once it’s hot, add the chopped onions and fry until they turn golden brown and caramelized. Remove and keep aside.
6. Check the rice, once done fluff the rice with a fork. Add the caramelized onions and half of the fried nuts to the rice. Mix well.
7. Garnish with other half fried nuts. Serve the Kashmiri Pulao hot with my Spinach Gravy with Curried Tofu or Veggie Korma or Spicy Egg Curry.
Notes
- You can add any vegetables of your choice to make it more nutritious.
- If you want to make it spicy, add green chilies.
- Add pomegranate seeds and sliced apple to make the dish more flavorful.
Did you make this recipe?
Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.
Kashmiri Pulao
- March 25, 2021
- 4
- 30 min
- Print this
Ingredients
- 3 tbsp Cashews
- 3 tbsp Almonds
- 2 tbsp Golden Raisins
- 2 cups Basmati Rice
- 1 Onion, sliced
- 4 tbsp Olive Oil
- 2 tbsp Butter
- Salt, as required
- 31/2 cups Water
- Pinch of Saffron (optional)
-
Whole spices
1 tbsp Cumin seeds - 1 Star Anise
- ½ inch Cinnamon Stick
- 4 Cloves
- 1 Bay Leaf
Directions
- Step 1
- Heat oil in a skillet, add almonds, cashews and raisins. Keep stirring until they turn golden brown. Remove into a bowl and keep aside.
- Step 2
- In the same skillet, add a tablespoon butter. Then add the Whole spices – Cumin seeds, Star Anise, Cinnamon Stick, Cloves, Bay Leaf. Stir for a minute.
- Step 3
- Now add basmati rice and stir for a minute.
- Step 4
- Then add salt and water as required. Mix well and cover the skillet with a lid. Cook the rice over medium low flame for almost 30 minutes or until the rice is cooked.
Optional: Add a pinch of saffron strands while rice is cooking. - Step 5
- Meanwhile in a separate skillet, add oil and butter. Once it’s hot, add the chopped onions and fry until they turn golden brown and caramelized. Remove and keep aside.
- Step 6
- Check the rice, once done fluff the rice with a fork. Add the caramelized onions and half of the fried nuts to the rice. Mix well.
- Step 7
- Garnish with other half fried nuts. Serve the Kashmiri Pulao hot with my Spinach Gravy with Curried Tofu or Veggie Korma or Spicy Egg Curry.
