Name: Authentic Kashmiri Pulao Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 cup = 250 ml; 2 tbsp desi ghee; 1/2 cup whole cashews; 1/2 cup whole almonds; 1/2 cup raisins; 2 tbsp desi ghee; 2 cup Basmati rice; 2 bay leaves; 1 tsp shahi jeera; 2 green cardamoms; 1 black cardamom; 4-5 cloves; 1 inch piece of cinnamon; 1 tbsp fennel seeds; Pinch of saffron; Salt to taste; 3 cups hot water; 1 cup hot milk; 1/4 cup onion barista/fried onion; Few chunks of pineapple; Handful of pomegranate ariels; Few chunks of apple ((optional))

17 Dec Authentic Kashmiri Pulao Recipe | How To Make Kashmiri Pulao Recipe

Posted at 22:38h in Glutenfree Recipes, Rice by blessmyfoodbypayal 0 Comments

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Last Updated on December 17, 2024 by blessmyfoodbypayal

Authentic Kashmiri Pulao Recipe | How To Make Kashmiri Pulao Recipe with step wise pictorial and video method.

Engulfed with ghee roasted nuts and topped with juicy fruits, this Kashmiri Pulao, a crown jewel of Kashmiri cuisine, is a fragrant and delectable dish that beautifully captures the essence of the valley’s rich culinary tradition.

This pulao is way different from all other pulao recipes that often rely on a medley of vegetables for flavor and texture, whereas this exquisite preparation is completely vegetable-free, solely relying on an indulgent mix of dried fruits and fresh fruits to create a symphony of flavors.

This is not just a pulao but a clear reflection of Kashmir’s deep cultural influences, where food has always been a celebration of nature’s finest offerings.

Richness of desi ghee, royal roasted nuts, fragrant basmati rice and sweetness of fruits, these are the key notes over which the uniqueness of this delicacy lies.

Pineapple, with its juicy and tangy profile, is often the highlight, offering a burst of tropical flavor, while the ruby-red pomegranate arils not only add beauty but also a subtle tartness that lifts the dish. Though this is optional but thinly sliced apples can also be added, offering an additional layer of sweetness and texture.

Kashmiri Pulao isn’t just food; it’s an experience and with all the richness it carries, it is a dish worth serving during special occasions or as a royal centerpiece for any meal.

Perfectly complementing both traditional Indian curries and even modern global dishes, this pulao remains a timeless classic, embodying the warmth and splendor of Kashmir in every grain.

With no vegetables to distract from its refined flavors, Kashmiri Pulao stands as a testimony to how simple ingredients—when thoughtfully combined—can create a dish that is both regal and comforting.

This is such a tasty and delectable Pulao that you hardly need any accompaniment to cherish it because it is enough as it is, but still if you like, you can have it with any of the rich Paneer curries or Royal dals like Dal Makhani, Daal Maharani and Dal Bukhara.

It can also go well from Kashmir’s very own Nadru Yakhni and Dum aloo.

Instead of such Dals or Paneer, you can have it with any of the raita or just plain curd.

INGREDIENTS USED IN MAKING KASHMIRI PULAO

RICE : prefer to go for Basmati Rice for this rich pulao as these are long rice and turn out to be of fluffy texture by remaining separated from each other and their distinctive aroma enhances the overall flavour of the dish.

DESI GHEE : Though this pulao can be prepared in oil as well but such a royal treat needs a royal treatment and that is only possible with desi ghee.

NUTS : you can use nuts of your choice and in any quantity you like to have. We have used almonds, cashews and raisins in equal quantities.

LIQUID CONTENT: though this could be water completely but we reduced the quantity of water to one cup and replaced it with milk for more richness. No wonder if you completely use milk or water only.

ONION BARISTA: Onion barista is nothing but oil cooked onion till it attains brown colour. This pulao and all the biryanis are incomplete without this ingredient.

FRUITS : mainly this is pineapple and pomegranate which go into this pulao and that too only at the time of garnishing and not during the process of cooking. We have added apple as an option

STEP-WISE PICTORIAL RECIPE OF AUTHENTIC KASHMIRI PULAO RECIPE

ROASTING NUTS

Take a heavy bottomed pan and add desi ghee in it. When ghee melts, add cashews and almonds. Roast them on low heat until cashews are seen browning.

Take out in some plate.

Add raisins and roast till raisins puff up. Take them too out of the pan.

COOKING PULAO

Add more desi ghee in the same pan. When ghee melts, add bay leaves, shahi jeera, green cardamoms, black cardamom, cloves, cinnamon and fennel seeds. Let shahi jeera crackle.

Add rice after draining their water. Roast the rice for 2-3 minutes.

Then add hot water, hot milk, salt and saffron. Mix.

Put a lid and cook for 12-15 minutes or until rice are cooked, on medium heat.

Once whole water is evaporated, check the doneness of rice. Remove the pan from the heat and rest for 5 minutes. Take the lid off and spread onion barista, roasted almonds, cashews and raisins.

Serve hot after garnishing with apple (optional) and pineapple chunks and pomegranate ariels.

AUTHENTIC KASHMIRI PULAO RECIPE – RECIPE CARD