Kashmiri Pulao Recipe - Tassyam Organics

Kashmiri Pulao Recipe

Rice is the staple food of India. What better way to make it than adding rich dry fruits and choicest saffron to make the ultimate Kashmiri Style Pulao. The greatest thing about this Pulao is the addition of fresh fruits like pomegranate, apple and pineapple coupled together with exotic dry fruits like raisins, almonds, cashew, walnuts and pistachio.

You can add fresh fruits if you want or stick with dry fruits and serve it along with fresh vegetable spiced raita made with tomatoes or cucumbers. This pulao has a distinguished sweet taste and that is what makes it stand out.

Cooking Time: 30 minutes

Serves : 2-3 people


1 teaspoon ghee

10 cashews chopped

3 teaspoon raisins

10-15 Pistachio

1 teaspoon chopped ginger or 1/2 teaspoon Ginger powder

1 teaspoon Jeera or Cumin Seeds

1 Medium sized Bay Leaf

2 Cardamom pods

1 inch Cinnamon stick

1/2 teaspoon Black Pepper

4 Cloves

1/2 teaspoon Fennel seeds

1 medium sized Onion

1 Slit green chilli

Pinch of saffron

1 Cup Basmati Rick soaked in water for 30 minutes

1 and half cups water

Salt as per taste

For Garnishing:

Your choice of fruits

1 teaspoon Ghee

Your choice of nuts


1. Take a deep pan or pressure cooker and heat ghee in low flame

2. Add raisins and nuts, then saute it. Take it and keep aside

2. In the same vessel, add cumin. Once it starts to sizzle add the spices – cinnamon, cardamom, clove, bay leaf, fennel, cloves, black pepper

3. Saute the spices till its fragrant

4. Then add in chopped ginger or ginger powder and slit green chili.

5. Next, add onions. Saute till the onions are slightly golden brown. Add salt

6. Now add the soaked basmati rice. Give a stir without breaking the rice

7. Add 1.5 cups of water. Also add saffron soaked in warm milk. Further add the roasted raisins and nuts. Mix gently

8. Pressure cook for two whistles if using a cooker or cook in the pan till rice is fully boiled

9. After, gently fluff the rice

10. Prepare the garnishing mix by gently sauteing them all in ghee

11. While serving the Kashmiri Pulao, garnish with dry fruits and fruits. Serve hot with raita or salad

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