Easy Kashmiri Pulao Recipe | Saffron Rice Recipe | How to Make Kashmiri Pulav

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.