How to make Kashmiri Pulao

Posted on Sep 3 2018 - 6:12am by kumar
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Serves: 2 People

Ingredients to make Kashmiri Pulao :

  • Basmati Rice – 75 gms
  • Big Onion – 1 (thinly sliced)
  • Green Chilli – 1 (optional)
  • Ginger – 1/4 inch long small piece (crushed)
  • Mint leaves – Few 
  • Cumin powder – 1/4 teaspoon
  • Raisins – 15 to 20 (reduce if you are not a big fan of it)
  • Saffron – a pinch
  • Sugar – 1/4 teaspoon
  • Almonds – 5 to 10 (sliced)
  • Cashew nuts – 8
  • Walnuts – 3 to 5 (sliced)
  • Pistachios – 3 to 5 (sliced)
  • Cloves – 2
  • Bay Leaf – 1
  • Cardamom pods – 2
  • Cinnamon stick – 1 small piece
  • Cumin seeds – 1/4 teaspoon
  • Peppercorns – 1/4 teaspoon
  • Ghee – 2 teaspoons
  • Oil – 2 tablespoons
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How to make Kashmiri Pulao :

  • Wash basmati rice twice in water and add them to a pan, pour water about 3 or 4 times the quantity of rice. Then add some salt and a teaspoon of oil. Cook on a medium flame until the rice seems cooked but grainy. Remove from flame.
  • Drain water and keep cooked rice aside.
  • Now place a pan on flame and pour ghee along with oil. After it heats up add the sliced onions and sugar. Saute on a medium flame until the onions turn brown and caramelized. Remove the onions from pan and set aside.
  • To the same oil add the whole spices such as Bay leaf, cardamom pods, cumin seeds, cardamom pods, cloves, cinnamon stick, peppercorns and saute on a very low flame for a few seconds.
  • Then add the nuts, crushed ginger, slit green chilly, raisins and saute on a low flame until the nuts seem crisp and slightly browned. Now add some mint leaves and give a stir.
  • Add cumin powder and necessary salt and saute until the raw smell goes away.
  • Then add the saffron strands (crush it well before use) and saute for a few seconds.
  • Then add the cooked rice and saute gently so that you do not break the rice grains. Saute until the nut mixture gets mixed up well with the rice.
  • Finally add the caramelized onions and stir well. (Reserve some caramelized onions for garnishing)
  • Remove from flame and garnish with chopped mints leaves or caramelized onions and serve hot with some curry.


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