Kashmiri Pulao

 Kashmiri Pulao Recipe | How to make Kashmiri Pulao recipe. Veg Kashmiri Pulao with fruits and nuts is a midly spiced sweet and aromatic rice pulao. Unlike, other pulao recipes, this pulao is towards the sweeter version due to fruits and nuts. Serve this delicious pulao either with any raita or curry of your choice. here is how to make Kashmiri pulao recipe at home

Kashmir, one of the most beautiful place in India, often called Paradise on Earth. Particularly, the serene snow topped landscapes, colourful fragrant flower estates, tranquil fresh-water lakes. Besides, saffron yards, Apple orchards, walnut orchards…Oh boy! A place full of treasures. And, so is the Kashmiri cuisine which is as prosperous as its beauty. Significantly, rich, warm, aromatic, supreme flavours with few ingredients. Altogether, Kashmir is  a treasure box of nature as well cuisine.

Indeed, Kashmiri food is certainly rich, loaded with saffron, dry fruits and nuts to provide warmth as it has a cold climate. Not only they rich as well as delicious, but there are a number of luscious dishes you will get bowled over once you savour them. One such tastiness is sweet Kashmiri pulao recipe ( A vegetarian version) loaded with nuts, dry fruits and aromatic spices. This is one of the easiest pulao to cook which heavy on flavours. But, you will find lot of variations in veg Kashmiri Pulao recipe, especially in restaurants.

Aromatic Kashmiri Pulao Ingredients:

This veg pulao in Kashmiri style recipe, includes few but particular ingredients to give that Kashmiri authenticity and flavour to the pulav. I am sure, by the time, you read this para, you would have already seen the recipe below 🙂 So, this is lovely pulao recipe with mixed fruits and nuts. And not to forget the main hero here is, the saffron. Most noteworthy, I have added green chillies for my taste, authentic kashmiri pulao recipe do not use green chillies, so skip them or add them, its your choice

To make Kashmiri Pulao recipe, we need good quality long grain basmati rice. If you really want to make the best aromatic Kashmiri veg pulao recipe, do not compromise on quality of rice.Then we need a bunch of whole spices, namely, cinnamon sticks, shajeera, bay leaves, black cardamom, green cardamom and cloves. Next, we will be needing the most important spices powders, that is fennel powder (saunf powder) and ginger powder.

The mixed fruit pulao is cooked in milk and water and the most important rich element we need is saffron soaked in milk. Fresh fruits that we are using here is pineapple chunks, apple cubes. However, I have not added pomegranate seeds to the recipes, but, you can add that for garnish as well. Fresh fruits chunks used for this recipes can either be added as it is or you can lightly roast them in ghee and garnish it while serving, choice is all yours :). Mixed dryfruits and nuts that goes in this veg Kashmiri pulao recipe particularly, are almonds, cashew nuts, raisins, pistachio, and ofcourse walnuts.

Side Dish For Kashmiri Pulao:

Veg Kashmiri Pulao recipe is mildly on a sweeter side as it makes use of dry fruits and milk. Oh yes! you can savour this pulao either with fruit raita or and delicious curries like  Mushroom Pasanda, Kashmiri Methi Chaman . Or non veg curries like Lucknowi Gosht Korma or Dum Murgh.

Kashmiri pulav makes an ideal menu for any festival or a get-together. Enjoy this delicious veg Kashmiri pulao with your family and friends for weekend dinners. Let’s see how to I did it…

 Veg Kashmiri Pulao Recipe Below:

4.67 from 3 votes

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Kashmiri Pulao

Veg Kashmiri Pulao with fruits and nuts is a midly spiced sweet and aromatic rice pulao. Here is how to make Kashmiri Pulao recipe

Course Main Course

Cuisine Indian

Keyword Kashmiri Pulao, Kashmiri Recipes

Prep Time 30 minutes

Cook Time 20 minutes

Soaking Time 30 minutes

Total Time 50 minutes

Servings 9

Calories 371kcal

Author Farrukh Aziz

Ingredients

to make sweet Kashmiri pulao:

• 3 cups Rice long grain basmati rice
• 1 tbsp Ginger juliennes
• ¾ tsp Dry Ginger Powder
• 1½ tsp Fennel Powder
• 1-2 Green chilies slit (optional)
• ½ tsp Kashmiri chili powder
• A generous pinch of saffron soaked in ¼ cup of warm milk
• 2 and 1/4 cups Milk
• 3 cups Water
• Salt as per taste
• 3-4 tbsp Ghee

fruits and nuts to make pulao:

• 1 tbsp Cashew nuts roughly broken
• ½ cup Mixed nuts ( cashew nuts, Almonds, Walnuts, Raisins, Pistachios), roughly cut
• ¼ cup Apples diced small
• 3-4 tbsp Pomegranate i have not added here in this recipe, so it can be optional
• ¼ cup Pineapple diced small

Whole Spices for Kashmiri pulao:

• 1 tsp Shajeera
• 2 inch stick of cinnamon
• 2 black cardamom
• 4-5 green cardamom
• 6 cloves
• 2 bay leaves
• 3 tbsp fried onions for Garnish

Instructions

To prepare Kashmiri pulao:

• To start with, first, clean and wash the rice well. Then, soak it in enough water for atleast 45 minutes.
• As the rice is ready to cook, strain all the water, set aside and heat 2 tablespoons of ghee in a heavy bottom pan
• When the ghee heats up well, add all the whole spices and fry them for few seconds until aromatic
• Then, add broken cashews and fry for another minute or 2.
• After that, add ginger juliennes, ginger powder, fennel powder and Kashmiri chili powder and fry for few seconds.
• Then add rice to the pan and well for a minute or 2
• Now, add milk, water and bring it to boil. Then add salt and mix
• Cook until water dries up and rice is cooked 90 percent
• Now, sprinkle saffron soaked milk on top of the rice, cover and simmer on low for 15-20 minutes or until done. Allow it to settle for 5-7 minutes

To fry the dryfruits and nuts for pulao:

• Meanwhile, heat another tablespoon of ghee in the pan and roast the dry fruits until light golden brown. Take it off the heat and reserve
• Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork
• Best Kashmiri Pulao with nuts is ready to serve. So, dish out, and garnish the veg kashmiri pulao with fried onions and diced fruits. Serve

Notes

Sweet veg Kashmiri pulao recipe, do not call for addition of green chillies. I added it to my taste for spicy punch. So, if you wish to you can skip it to make Authentic Kashmiri Pulao Recipe

Nutrition Facts

Kashmiri Pulao

Amount Per Serving

Calories 371 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 18mg6%

Sodium 49mg2%

Potassium 234mg7%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 4g4%

Protein 8g16%

Vitamin A 90IU2%

Vitamin C 3.7mg4%

Calcium 96mg10%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Kashmiri Pulao Recipe:

To start with, first, clean and wash the rice well. Then, soak it in enough water for 45 minutes.

As the rice is ready to cook, strain all the water, set aside and heat 2 tablespoons of ghee in a heavy bottom pan

When the ghee heats up well, add all the whole spices and fry them for few seconds until aromatic

Then, add broken cashews and fry for another minute or 2.

After that, add ginger juliennes, ginger powder, fennel powder and Kashmiri chili powder and fry for few seconds.

Then add rice to the pan and well for a minute or 2

Now, add milk, water and bring it to boil. Then add salt and mix

Cook until water dries up and rice is cooked 90 percent

Now, sprinkle saffron soaked milk on top of the rice, cover and simmer on low for 15-20 minutes or until done. Allow it to settle for 5-7 minutes

To fry the dryfruits and nuts for Kashmiri pulao:

Meanwhile, heat another tablespoon of ghee in the pan and roast the dry fruits until light golden brown. Take it off the heat and reserve

Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork

Best veg pulao with dry fruits and nuts is ready to serve. So, dish out, and garnish the veg kashmiri pulao with fried onions and diced fruits. Serve