Fragrant, comforting, and easy to serve as a complete meal, Kashmiri Pulao Recipe | Saffron Rice Recipe is a vegetarian kashmiri pulao made with ghee, cashew, and almonds in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3 Servings
  • Category: pulao
  • Cuisine: kashmiri

Ingredients

  • 2 tbsp ghee
  • 2 tbsp cashew
  • 2 tbsp almonds
  • 2 tbsp raisins
  • 1 inch cinnamon
  • 1 pod black cardamom
  • ½ tsp cloves
  • 1 tsp cumin
  • 1 bay leaf
  • 1 onion (sliced)
  • 1 inch ginger (grated)
  • 1 tsp fennel
  • ½ tsp cardamom powder
  • 2 cup water
  • 1 cup basmati rice (soaked)
  • 1 tsp salt
  • few saffron strands
  • few pomegranate

Method

  1. Firstly, in a pan, heat 2 tbsp ghee and 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins.
  2. Fry on a low flame till it turns crunchy, keep aside.
  3. In the same ghee, add 1 inch cinnamon, 1 pod black cardamom, ½ tsp cloves, 1 tsp cumin and 1 bay leaf. Saute till the spices turn aromatic.
  4. Also add 1 onion, 1 inch ginger and fry till the onion turns golden brown.
  5. Now add 1 tsp fennel, ½ tsp cardamom powder and saute slightly.
  6. Further, add 2 cups of water, 1 cup of basmati rice, and 1 tsp of salt. Stir and bring to a boil.
  7. Now add a few saffron strands, cover and simmer for 20 minutes.
  8. Once the rice is cooked well, add fried nuts, a few pomegranate seeds, and rest for 5 minutes.
  9. Finally, enjoy Kashmiri Pulao Recipe topped with fresh pomegranate.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.