Kashmiri Pulao is a very unconventional pulav loaded with fruits and dry fruits. This is a sweet pulao and is a must-try if you are in a mood to experiment.

  • Cook time:
  • Prep time:
  • Serves: 3 people
  • Yields: 3 servings
  • For Rice :
  • 1 tspn Ghee
  • 1/2 cup Basmati rice (Washed)
  • 1 tspn Sugar
  • 15-16 Saffron strands (soaked in milk)
  • 1 and 1/2 cup water
  • 1 and 1/2 cup milk
  • Spices for Kashmiri Pulao :
  • 1/2 tspn Royal cumin seeds (Shahi Jeera or Saah Jeera)
  • 1-2 Bayleaves
  • 1-2 Cinnamon sticks (Dalchini)
  • 1 Black stone flower (Dagadful)
  • 2-3 Whole cardamom (Elaichi)
  • 2-3 Cloves (Laung)
  • 1 Mace (Javitri)
  • 1/4 tspn Nutmeg Powder (Jaiphal Powder)
  • 1/4 tspn Dried Ginger powder (Soonth Powder)
  • 1/2 tspn Fennel seeds powder (Saunf powder)
  • 1/4 tspn Cardamom powder (Elaichi powder)
  • Dry fruits for Kashmiri Pulao :
  • 1 tspn ghee
  • 3/4 cup Cashews, almonds, raisins, walnuts etc.
  • For Kashmiri Pulao :
  • 2 tspns Ghee
  • Saffron rice (as cooked above)
  • Dryfruits sauteed in ghee (As above)
  • 1/2 cup chopped and parboiled Carrots
  • 1/2 cup chopped and parboiled French Beans
  • 1 chopped apple
  • 1/4 cup chopped pear
  • 1/4 cup chopped pineapple
  • 3 tbspns cherries or tutti frutti
  • 2 tbspns fresh cream
  • 2 tspns rose water
  • Salt to taste
  • For Garnishing :
  • Dry fruits sauteed in ghee
  • Chopped apple

For Dry fruits :
Heat 1 tspn ghee in a pan
Add cashews, almonds and walnuts
Saute for 2 minutes
Lastly add raisins
Trun off the flame


To make rice :
Heat ghee in a pan
Add washed rice in it after removing water
Saute it in ghee for 2 minutes
Add Milk, Water and Sugar
Cook it on medium flame
Lastly add saffron strands soaked in milk
Switch off the flame
Spread the rice on a plate so that it does not stick
Allow it to cool


To make Kashmiri Pulao :
Heat ghee in a pan
Add Shahi Jeera, Bayleaf, Cinnamon, Blackstone flower, Cardamom, Cloves and Mace
Saute it for a minute
Then add carrots and french beans
Saute it for 2 minutes
At this point of time turn off the flame
Then add Nutmeg powder, Fennel Seeds powder, Dried Ginger Powder and Elaichi powder
Also add the dry fruits sauteed in ghee
Turn on the flame
Now add cooked Saffron rice
Mix it in the spices
Then add fresh cream and salt
Again mix it with the rice
Lastly add chopped fruits
Cover it with lid
Cook it for 3-4 minutes
Turn off the flame
Add some rose water and mix
Garnish it with dry fruits and apples


Notes :
You may also add fresh paneer in the pulao
Other vegetables and fruits of your choice like green peas, dates etc.

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