Kashmiri Pulao
A mild, faintly sweet basmati pulao crowned with saffron, ghee-fried nuts and jewel-like fruit. Cooked without onion or garlic, it is fragrant, festive and gentle on the palate.
35 min 2 servingsEasy
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Rinse the basmati rice and soak it for 20 minutes, then drain.
- 2Warm the milk and steep the saffron strands in it to release colour and aroma.
- 3Heat ghee in a heavy pan and gently fry the cashews, almonds and raisins until golden; set aside.
- 4In the same ghee, crackle the cumin, cardamom, cloves, cinnamon and bay leaf.
- 5Add the drained rice and toss gently for a minute to coat the grains.
- 6Pour in the water, saffron milk, sugar and salt, and bring to a boil.
- 7Cover and cook on low heat until the rice is tender and the water is absorbed.
- 8Rest off the heat for five minutes, then fluff gently with a fork.
- 9Fold in the fried nuts and top with pomegranate seeds and diced apple before serving.
Frequently asked
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Kashmiri Pulao is gluten free, jain, veg.
Kashmiri Pulao contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
