Kashmiri Pulao

Kashmiri Pulao
Kashmiri Pulao

Kashmiri Pulao is a rich one pot dish flavorful dish and quickest to make. Pulao can be prepared by the combination of Soaked Saffron milk, mild spices and few occasional fruits such as Pomegranate, apple, pineapple. Few people use rose water or Fresh rose petals in addition to saffron for rich flavor. Kashmiri pulao is not only a kids favorite rice variety but also for those who wants mild sweetness in rice varieties. The recipe includes detailed step by step instructions to make Kashmiri Pulao with Video Explanations. Sharing the recipe below

Ingredients to make Kashmiri Pulao:

  • Basmati Rice – 1 cup
  • Cashews- 10, Pistachio – 10, Raisins-1 tbsp
  • Masala Items – Cinnamon Stick, Cloves -3, Cardamom-2, Star Anise – 1
  • Onion – 1 Medium (Sliced)
  • Salt as required
  • Saffron Strands – 10-12
  • Milk – 1/2 cup
  • Ghee – 2 tbsp
  • Pomegranate – 2 tbsp



  • take Warm Milk (2 tbsp) in small cup
  • add 10-12 saffron strands
  • soak basmati rice in water
  • set aside for 20 minutes

After 20 minutes,

  • in a pressure cooker, add ghee
  • roast raisins, cashewnuts, Pistachio for 2-3 minutes or until turns golden brown
  • in same pressure cooker, add masala items – cinnamon stick, Cloves-3, Cardamom -2, start anise-1
  • saute it once
  • add sliced onion. cook for 3 minutes or until onions turn translucent
  • add soaked basmati rice filtering excess water along with required salt
  • pour milk (1/2 cup), presoaked saffron milk and water (1 1/2 cup)

(note: Rice: Water ratio – 1: 2. here we replaced 1/2 cup water with milk)

  • Close with the lid and pressure cook for two whistles

when pressure subsides,

  • open the lid, add roasted nuts, pomegranates- 2 tbsp and any occasional fruits of choice ( i added apple -1 tbsp here)

Kashmiri Pulao is ready!!!

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