Ever had a dish that looks fancy, tastes amazing, and yet is super easy to make? That’s Kashmiri Pulao for you! This fragrant, mildly sweet rice dish from Kashmir is packed with dry fruits, nuts, and sometimes even fresh fruits. Unlike regular pulao, which is usually spicy, this one leans towards a rich, slightly sweet, and aromatic side. Perfect for special occasions or when you just want to treat yourself!
A Little Backstory
Kashmiri Pulao comes from the stunning valleys of Kashmir, a land famous for its breathtaking landscapes and rich food culture. This dish isn’t just a simple rice preparation—it’s a reflection of Kashmir’s royal history and Persian-Mughal influences. Back in the day, Kashmiri Pulao was a favorite at royal feasts, where it was served with dry fruits, nuts, and the region’s prized saffron, making it a dish of pure indulgence.
Now, let’s talk about the larger Kashmiri food culture—because if you love good food, you’re going to love what Kashmir has to offer!
Kashmiri cuisine is broadly divided into two main styles
- Kashmiri Pandit Cuisine – This is a purely vegetarian fare developed by Kashmiri Pandits. Unlike most Indian food, it uses minimal onions and garlic but relies on aromatic spices like fennel, dry ginger, and cardamom to build deep flavors. Kashmiri Pulao belongs to this cuisine, making it a beloved dish among Pandits.
- Wazwan Cuisine – This is the grand, non-vegetarian feast of Kashmir, known for its slow-cooked, meat-heavy dishes like Rogan Josh, Yakhni, and Goshtaba. While Kashmiri Pulao itself is vegetarian, it pairs beautifully with these Wazwan delicacies, balancing out the rich flavors of the meat curries.
So, whether you’re a vegetarian food lover or someone who enjoys meat, Kashmiri Pulao fits right in—either as a comforting rice dish on its own or as the perfect main dish to a lavish Wazwan side dish
Ingredients & How to Buy the Best
To make the most delicious Kashmiri Pulao, you need top-quality ingredients. Here’s how to pick the best ones and some smart buying tips
Basmati Rice
A good long-grain basmati rice is what gives Kashmiri Pulao its signature fluffy texture and aroma.
- How to select: Look for extra-long grain varieties —these give the best fragrance. The grains should be slender, separate, and not broken.
- Pro tip: The older the basmati, the better the aroma! Aged basmati (1-2 years old) has lower moisture content, making it fluffier when cooked.
Saffron
Saffron adds color, aroma, and a rich taste, making it an essential ingredient in Kashmiri cuisine. But since saffron is expensive, many fake or low-quality versions flood the market.
How to Test Saffron’s Authenticity
- Take a few saffron strands and drop them in warm water or milk. Real saffron takes 10-15 minutes to release a deep golden hue. Fake saffron colors the water instantly.
- Rub a strand between your fingers. If it feels smooth and not crumbly, it’s the real deal.
- Authentic saffron smells like a mix of honey and hay.
Dry Fruits & Nuts
The nuts and dried fruits in Kashmiri Pulao give it a natural sweetness and crunch. The best ones to use are almonds, cashews, walnuts, raisins and pistachios
- How to select: Avoid nuts with a strong smell or discoloration, as they might be stale. Always store them in an airtight container in a cool place.
- Alternative: If you’re allergic to nuts, use seeds like pumpkin or sunflower seeds for the crunch.
Ghee
Traditional Kashmiri Pulao is cooked in pure desi ghee for richness and aroma.
- Golden color & grainy texture = pure ghee.
- If you want to make the dish vegan – go for coconut oil or avocado oil
Health Benefits of Kashmiri Pulao
This dish isn’t just delicious—it’s packed with nutrients!
- Boosts Immunity – Nuts, saffron, and whole spices are full of antioxidants.
- Great for Digestion – Ghee and whole spices help in better digestion.
- Energy-Boosting – The mix of rice, nuts, and fruits provides a balanced source of carbs, healthy fats, and vitamins.
- Good for Heart Health – Walnuts and almonds have heart-friendly fats.
Now that you know how to pick the best ingredients, you’re all set to make the perfect Kashmiri Pulao! Ready to cook?
How to Make Kashmiri Pulao
Kashmiri Pulao
Ingredients
Instructions
Prep Work
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Wash and Soak Rice
Wash the basmati rice well and soak it in water for about 30 minutes and set it aside.
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Slice Onions
Slice the onions thinly.
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Soak Saffron
Soak a few saffron strands in warm milk and keep it aside
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Prepare Dry Fruits & Spices
Keep all the dry fruits and whole spices ready.
Method
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Roast Cashews
Heat some ghee in a pan and add cashew nuts. Roast them until golden brown and keep them aside.
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Roast Almonds
In the same pan, roast almonds until golden brown and set them aside.
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Roast Raisins
Add raisins and roast until they plump up. Keep them aside as well.
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Fry Onions
Now, add oil and ghee to a pan and fry the thinly sliced onions until they turn rich brown and crispy. Remove and set aside.
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Sauté Spices
In a deep pan, heat ghee and add cinnamon, cloves, green cardamom, black cardamom, bay leaves, fennel seeds, and shahi jeera. Sauté until aromatic.
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Add Rice
Add the soaked rice and gently mix it without breaking the grains. Roast for about 2 minutes.
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Add Hot Water
Pour in hot water, add salt, and mix well.
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Add Saffron Milk
Add saffron milk and mix everything gently.
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Cook Pulao
Cover the pan and cook on medium-low flame for about 10 minutes.
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Garnish Pulao
Once the rice is perfectly cooked, garnish with roasted cashew nuts, almonds, raisins, and fried onions.
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Add Fruits
Finally, top with fresh pomegranate arils and pineapple pieces for a mild sweetness.
Equipment
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Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 20mg7%
- Sodium 500mg21%
- Total Carbohydrate 70g24%
- Dietary Fiber 5g20%
- Sugars 12g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Got Questions About Kashmiri Pulao?
Absolutely! Swap ghee for coconut oil and milk for plant-based milk.
Soaking the rice helps it cook evenly, makes the grains longer, and gives a fluffier texture. It also reduces cooking time.
It’s best not to! Soaking saffron in warm milk helps release its color and aroma, enhancing the overall flavor of the pulao.
Slice them thinly and fry them on medium heat, stirring occasionally. Also, spread them on a paper towel after frying to remove excess oil.
Yes, but fresh homemade fried onions taste much better and are free from preservatives.
This releases their essential oils, making the pulao more aromatic.
Creamy curries like Shahi Paneer, Dum Aloo, or Yakhni, plus a cooling raita (like pomegranate or cucumber raita). If you eat meat, try it with Rogan Josh or Mutton Yakhni.
