Kashmiri Pulao

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Kashmiri Pulao

kashmiri pulao


2 Cups – Basmati Rice
3 tbsp – Ghee or Oil
1 – Dried Bay Leaf
2 inch – Cinamon Stick
4 – Cloves
1 – Star Anise
1 – Small Mace
2 – Green Cardamom
1 tsp – Caraway Seeds/Shahjeera
1 tsp – Fennel Seeds Powder
3 1/2 Cups – Water
To Taste – Salt
For Assembley
1 tbsp – Ghee or Oil
20 – Cashewnuts
12 to 15 – Almonds
1 tbsp – Raisins
1/2 Cup – Green Peas
1/2 Cup – Chopped Pineapple
1/4 Cup – Pomegranate Seeds
3/4 Cup – Small Red Grapes


Wash and soak rice for 20 to 30 minutes after that drain water and keep aside, meanwhile Chop pineapple, peel and clean pomegranate. In a pan or wok heat ghee or oil add all whole garam masala/spices and saute for 1 minute.

Now add caraway seeds (shah jeera), roasted fennel powder (saunf powder) and saute for 1 minute.

Add rice and saute for 3-4 minutes in medium flame.

Add water, salt mix everything, cover and cook rice until done or trasnfer everything in rice cooker and cook.

Meanwhile cook peas on stove top or microwave for 2-3 minutes or until peas gets cooked.
Heat 1 tbsp ghee in a pan or wok, add cooked peas and saute for 2 minutes with regular stirring, keep aside. In a same pan add almonds, cashews until golden brown, add raisin and saute for 30 secs, drain dry fruits and keep aside.

Once rice gets cooked fork it with a fork or spatual gently to separte drains, transfer in another large bowl/plate or in same pan or rice cooker add dry fruits along with ghee, sauted peas and mix well (keep side little for garnishing). Add all fruits (keep side little for garnishing) and mix well.
Garnish with remaining dry fruits and fruits and serve.