Kashmiri Pulao | Kashmiri Pulav

ByVidya Srinivasan
61 Comments
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Kashmiri Pulao,  Kashmiri Pulav, quick and easy fruits pulav recipe, saffron pulao, milk pulao, pulao rice, easy pilaf recipe, kids lunch box recipe, pulao recipe, mixed fruits pulav, pulao recipe, pulav recipe, restaurant-style pulao recipe step by step pictures and video recipe. Check out the Kashmiri Pulao video  and If you like the video pls SUBSCRIBE to my channel

 

Kashmiri pulao is a rich and exotic kids-friendly pulao prepared with fruits and nuts. No onion, no garlic pilaf is easy to make. Perfect for a dinner party.

How long should I soak rice?

 I generally soak rice for about 5 minutes. Soak rice then immediately prepare saffron milk, saute fruits and nuts; cook pulao

Will the rice turn soggy if I pack it for lunch?

Since we saute apple and pineapple it won't turn soggy even after hours. If you are planning to use mangoes or other seasonal fruits, pack them separately

CAN I COOK Kashmiri PULAO IN THE pressure cooker?

Yes, for the pressure cooker version soak the rice for 20 minutes. use ½ cup water instead of ¼ cup and cook for 2 whistles and do natural pressure release. 

CAN I COOK saffron PULAO IN OIL?

Yes, using Ghee is optional but it gives a good flavor to the pulav. You can use oil for cooking and add a few drops of ghee for aroma.

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Kashmiri pulao

Rich fruits and nuts pulao - no onion no garlic
5 from 1 vote
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Ingredients

Soak rice

  • ¾ cup Basmati Rice
  • Enough water to soak

Saffron milk

  • 1 cup milk
  • generous pinch of Saffron

To saute

  • 2 tablespoon Ghee / Oil
  • 10 cashew
  • 3 tablespoon sliced almonds
  • 3 tablespoon raisins
  • ¾ cup pineapple
  • ½ cup apple
  • ¼ teaspoon sugar

Pulao:

  • small piece Cinnamon
  • 2 Cloves
  • 2 pods cardamom
  • 1 bay leaf
  • Pinch of turmeric powder
  • required Salt

To garnish:

  • ¼ cup Pomegranate

Instructions

  • Wash and soak rice with enough water and keep aside
  • Add milk and saffron in a microwave-safe glass and cook for 2 minutes; keep side
  • Turn on IP in “saute” mode and add ghee
  • When the display shows “hot” add cashews and sliced almonds; quick saute
  • Add raisins and saute till nuts turn golden brown
  • Furthermore add apples, pineapple, and sugar; mix well and cook for 2 minutes
  • Press “cancel” and transfer the sauteed fruits and nuts to a vessel
  • Add bay leaf, cloves, cardamom, cinnamon, rice, saffron milk, water, salt, a pinch of turmeric powder; mix well and make sure nothing is stuck to the pan
  • Close the IP and cook in manual mode for 4 minutes. Do Natural pressure release
  • Gently open the lid and fluff the rice
  • Add sauteed fruits and nuts and mix gently
  • Finally add pomegranate just before serving

Video

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Notes

  1. Add fruits of your choice. You can also add grapes, mango, etc. add only before serving
  2. Instead of using whole spices, you can also use garam masala
  3. If you are planning to cook rice in the pressure cooker or direct pan adjust water accordingly
  4. The pineapple I used was sweet. If the pineapple you use is sour, use ½ cup instead of ¾ cup and add extra sugar
  5. You can add roasted onion
  6. Vegetakes of choice can be added
  7. Avoid adding more turmeric powder as it might alter pulao taste
  8. You can add Green chilli according to your taste
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Ingredients:

Soak rice

¾ cup Basmati Rice

Enough water to soak

Saffron milk

 1 cup milk

generous pinch of Saffron 

To saute

2 tablespoon Ghee / Oil 

10 cashew

3 tablespoon sliced almonds

3 tablespoon raisins

¾ cup pineapple 

½ cup apple 

¼ teaspoon sugar

Pulao:

small piece Cinnamon 

2 Cloves 

2 pods cardamom 

1 bay leaf 

Pinch of turmeric powder

required Salt 

To garnish:

¼ cup Pomegranate 

How to make Kashmiri pulao with step by step pictures

  • Wash and soak rice with enough water and keep aside 

  • Add milk and saffron in a microwave-safe glass and cook for 2 minutes; keep side

  • Turn on IP in "saute" mode and add ghee

  • When the display shows "hot" add cashews and  sliced almonds; quick saute

  • Add raisins and saute till nuts turn golden brown

  • Furthermore add apples, pineapple, and sugar; mix well and cook for 2 minutes



  • Press "cancel" and transfer the sauteed fruits and nuts to a vessel

  • Add bay leaf, cloves, cardamom, cinnamon, rice, saffron milk, water, salt, a pinch of turmeric powder; mix well and make sure nothing is stuck to the pan

 

  • Close the IP and cook in manual mode for  4 minutes. Do Natural pressure release


  • Gently open the lid and fluff the rice

  • Add sauteed fruits and nuts and mix gently

 

  • Finally add pomegranate just before serving

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61 Comments

  2. Kasmiri pulao is a very tasty dish and never knew how it was done 😉 thanks for the recipe dear , waiting for malai kofta recipe 🙂

    Reply

    1. Glad you liked it Malar:-) will post soon, happy that you noticed it dear

      Reply

  7. I really love nuts in everything, including the idea of adding them to a stir-fry or rice dish as you have done here. You’ll have to let me know your thoughts on my fried rice dish with nuts and curry – I plan on posting it in a few days. Thanks for always fantastic recipes! Best,
    D

    Reply

  10. Kashmiri pulao- fruit and nut filled flavourful sweet and spicy pulao looks delish Vidya. ..so next koftas – just by the name kofta started droooooling. …waiting…

    Reply

    1. Thanks Chitra:-) having sweet tooth I liked this pulao. While typing malai Kofta, I rembered my dear vegan loving friends - you and Charan. I am sure one/both of you will come up vegan alternative recipe for malai kofta

      Reply

      1. Oh that so sweet of you V....these encouragements and sweet words makes me feel good and encourages me to explore more and more.....thanx a bunch dear will try to with my dad's blessings....

        Reply

  11. I’m totally with you. Pulao is a great way to measure the ability of a restaurant to make good food. This looks so delicious. The spices are perfect and i love the addition of the grapes.

    Reply

  12. I should try this. You won't believe rava upma n pulao is something that I never get it the way I want 🙂 he he

    Reply

    1. Rava Upma is my favorite too:-)Srividhya, add few drops of oil/ ghee after adding water. I am sure that will help

      Reply

  13. This dish looks delicious, and so fun with the grapes on top! Love the rice and nut combination.

    Reply

  14. I love Kashmiri Pulao too, so rich & almost decadent 🙂 Thanks for sharing, looks delicious!

    Reply

  18. Oh I love this, the spicing, the grapes and nuts and a little sugar. This is better than any rice pudding I have ever had.

    Reply

  19. Not only does that look fantastic, it sounds so simple and easy. I’m def trying it this weekend! Thanks for sharing this. – Stopping by from ‘Cast Off Blog Syndication.’ 🙂

    Reply

  22. Wow! how interesting, I’ve never made pulao with milk, I see you’ve used water AND milk. Will definitely have to give that a try. 🙂

    Reply
5 from 1 vote (1 rating without comment)

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