Go Back
+ servings
Veg Kashmiri Pulao recipe, Kashmiri veg pulao, pulao with fruits and nuts.
Print Recipe
4.67 from 3 votes

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
Prep Time30 mins
Cook Time20 mins
Soaking Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
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
  • 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 ¼ 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

Calories: 371kcal | Carbohydrates: 57g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 234mg | Fiber: 2g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 3.7mg | Calcium: 96mg | Iron: 1.1mg