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Kashmiri Pulao

Published under: Pulao

A very popular dish from Kashmiri cuisine, this pulao is loaded with fruits and garnished with almonds. Quick and easy to make, this Kashmiri Pulao is sweet and aromatic.
Kashmiri Pulao


Basmati Rice – 500 gms
Apple – 1 cup, chopped
Pineapple – 1/2 cup, chopped
Black Grapes – 1/4 cup, seedless
Green Grapes – 1/4 cup, seedless
Pomegranate Seeds – 1/2 cup
Ginger Garlic Paste – 2 tsp
Cardamom – 2
Cloves – 2
Cinnamon – 2
Bay Leaves – 2
Onions – 50 gms, finely chopped
Oil – 50 ml
Ghee – 100 ml
Water – 500 to 600 ml
Salt as per taste

To Garnish:
Almonds – few, slivered
Pistachios – few

1. Wash the rice 2 to 3 times and soak for 20 minutes.
2. Heat little oil in a pan.
3. Fry the cardamoms, cinnamons, bay leaves and cloves for 30 seconds.
4. Add the onions, ginger garlic paste and stir well.
5. Cook till the onions turn light golden.
6. Pour water and bring to a boil.
7. Add the rice and salt. Stir well.
8. Add ghee and simmer till the water has reduced and rice is half-cooked.
9. Cover the pan with a lid and cook on low flame for 10 to 15 minutes or till the rice is cooked.
10. Alternatively, you can pressure cook for 2 to 3 whistles.
11. Remove and gently stir the rice.
12. Garnish with the chopped apple, pineapple, pomegranate, almonds, pistachios and grapes.
13. Serve at once.

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