Kashmiri Pulao, Veg Pulav with Mixed Nuts

You are here: Home> Course > Main Course Recipes > Indian Rice > Pulaos > Kashmiri Pulao, Veg Pulav with Mixed Nuts

Kashmiri Pulao, Veg Pulav with Mixed Nuts

Viewed: 47210 times

Tarla Dalal

24 February, 2025

5.0/5 stars 100% LIKED IT Login Favourites 1 REVIEWS ALL GOOD

Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe

Table of Content

About Kashmiri Pulao, Veg Pulav With Mixed Nuts

Ingredients

Methods

Nutrient values

The Kashmiri Pulao is a unique dish, with a richness that reflects the spirit of the beautiful valley. Tinged with saffron and spices, this rice dish is loaded with plenty of dried fruits and nuts, which give it a pleasant sweetness and vibrant mouth-feel.

The spicy aroma of this dish is intoxicating, while the grand appearance dotted with cashews and raisins is absolutely inviting!

The Kashmiri Pulao is worth including in a party or festival menu.

You can also try other pulao recipes like the Shahi Pulao or Pearl Pulao, Rice with Baby Onions .

Kashmiri Pulao, Veg Pulav with Mixed Nuts recipe - How to make Kashmiri Pulao, Veg Pulav with Mixed Nuts

Ingredients

Main Ingredients

1 1/4 cups long grain rice (basmati chawal)

saffron (kesar) strands

2 tsp warm milk

1 1/2 tbsp ghee

2 tbsp cashew nut (kaju) halves

2 tbsp almond (badam) halves

1 tbsp raisins (kismis)

1 tsp cumin seeds (jeera)

1 bay leaf (tejpatta)

1 small stick cinnamon (dalchini)

2 clove (laung / lavang)

1 cardamom (elaichi)

3 peppercorns (kalimirch)

1 tsp fennel seeds (saunf)

1/2 cup sliced onions

1/2 tsp ginger (adrak) paste

1/2 tsp garlic (lehsun) paste

1 tsp chilli powder

salt to taste

1 tbsp finely chopped coriander (dhania)

Method

Soak the rice in enough water for 30 minutes. Drain and keep aside.
Combine the saffron and warm milk in a small bowl, mix well and keep aside.
Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
Drain, remove the nuts and keep aside.
In the same pressure cooker, add the cumin seeds, bayleaf, cinnamon, cloves, cardamom, peppercorns and fennel seeds and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
Add the rice and salt and sauté on a medium flame for 1 minute.
Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
Pressure cook it for 2 whistles.
Allow the steam to escape before opening the lid.
Add the prepared nuts evenly over the rice.
Serve hot.