May 24, 2013

Kashmiri Pulao

This very simple and creamy pulao, or mixed rice, is from the Northern Indian state of Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between Persia and India, and the cuisine is famous for using a huge assortment of spices and dried nuts from all over India. For this recipe, we have to cook basmati rice with some Indian spices i.e. cardamom, cinnamon, clove, cumin, bay leaf and steam in milk for creamy texture. You can garnish with rose petals, tutti frutti, dry nuts which gives wonderful color and crunchy texture to pulao. Serve this tasty and delicious pulao with gravy and curd.


Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Serving: 2 Persons

1 Cup Basmati Rice
1 Small Cinnamon Stick
1 Bay leaf
2-3 Green cardamom
1 Black Cardamom
1/4 Tsp. Cumin Seeds
2 Cloves
1 Cup Milk
1 Tsp. Sugar
Salt to taste
2 Tbsp. Clarifying Butter/ Desi Ghee
1/2 Cup Shallow Fry Dry Nuts (Cashews/ Raisins/ Almonds/ Pistachios)
Tutti Frutti (Optional)
Rose Petals (Garnishing)

Soak the basmati rice in water for ½ hour and drain it. Mix milk, little water, sugar and salt separately. Heat the desi ghee in heavy bottom pan and add cumin, cardamom, bay leaf, clove and cinnamon. Sauté for two minutes and add rice and fry for 2-3 minutes.

Now add milk and 1 cup water and boil it. Cover with lid and cook on simmer flame till to moisture finish. Add shallow fry chopped dry nuts and tutti frutti. Serve hot sweet and salty flavor pulao with Dum aloo and Mooli raita.

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  1. kashmiri's are known for relishing their delicacies this one's one of them, gr8 !

  2. this looks yummy re. once had this in a hotel here. love it

  3. hi, you said to Mix milk, little water, sugar and salt separately. Has this to be mixed with the fried rice as said in 2nd para?

  4. yummy recipe...preethi does soaking basumathi work with you?

  5. Wow, pulao looks fabulous and flavourful.

  6. Looks really delicious. Love your pictures. Great way of serving the dish.


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