Main Menu

Kashmiri Pulao (कश्मीरी पुलाव)

kashmiri pulao

Kashmiri Pulao (कश्मीरी पुलाव)  is a very fancy mixed rice variety from Kashmir. As Kashmir is famous for spices and dried nuts and fruits a part form Tea and Saffron. This dish is infused with a combination of nuts, dried fruits and whole spices. The recipe is mild and sweet.

Regional Dish:  Kashmir, North India

Cuisine Style: Kashmir| Cooking Time 30 mins | Take it with raita | Type Rice| Shelf Life: 1 day| Quantity: 2 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (280Kcal), Carbohydrates (20g), Protein (3g), Fat (g8)


  • 3 table spoons  ghee – clarified butter
  • 1 bay leaf
  • 2 to 3 cloves
  • 2  1 inch pieces  of cinnamon
  • 2 cardamoms
  • 1/4 tea spoon black cumin seeds – shah jeera
  • 1 cup washer basmati rice
  • 3/4 cup milk
  • 1 1/4 cup water
  • salt to taste
  • 1/2 tea spoon saffron
  • 3 tea spoons cream
  • 2 table spoons raisins
  • 3/4 cup roasted almonds, roasted cashews, walnuts, pistachio , dry dates
  • 2 tea spoons sugar
  • 1 fried onion


  1. Roast almonds, pistachio, raisins and cashews in ghee. Keep a side.
  2. In a pan add ghee and then add bay leaf and, cinnamon, clove and cardamom to it. Cook for few seconds.
  3. Now add black cumin seeds – shah jeera and washed rice to it.
  4. Cook for 2 to 3 minutes. Add milk and water to it. Also add salt, saffron and cream to it.
  5. Cook covered for 12 to 15 minutes. Stir occasionally. When ready add sugar and raisins to it.
  6. Add roasted nuts and fried onion to it and cook for 3 to 3 minutes.
  7. Serve hot and delicious Kashmiri Pulao with Shahi Raita.

Variations: Add candid fruits, Add pomegranate, Add fresh fruits of choice, Rose petals.

, ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.