Kashmiri Pulao
“A vibrant and aromatic rice dish, jeweled with nuts and fruits, perfumed with saffron's golden hue.”
Basmati Rice
Saffron
Milk
Cashew
Almond
RaisinWhere it comes from
Kashmiri Pulao is rooted in the opulent Mughal influence on Kashmiri cuisine, reflecting the region's affinity for rich, aromatic flavors paired with the bounty of local dried fruits and nuts.
On the Palate
How it's made
5 steps · Show ↓23 min active
How it's made
5 steps · Show ↓- 13 min
Melt ghee in a large, wide pan over medium heat until it shimmers. Add cloves, cardamom pods, and a cinnamon tree leaf, stirring until fragrant and the spices sizzle.
- 25 min
Add thinly sliced onion to the pan, frying until it begins to turn golden brown. Stir in ginger-garlic paste and split green chillies, cooking for another minute until aromatic.
- 35 min
Gently fold in the cooked basmati rice, ensuring each grain is coated with the fragrant ghee and spices. Drizzle saffron-infused milk over the rice, creating streaks of golden color.
Watch outBe careful not to break the rice grains while mixing.
- 45 min
Scatter cashews, almonds, raisins, and other dried fruits over the rice. Stir gently to combine, allowing the nuts to toast slightly and the fruits to plump.
- 55 min
Lower the heat and cover the pan, letting the pulao steam gently for a few minutes. This ensures the flavors meld and the rice is heated through.
