Kashmiri Pulao | Kashmiri Pulao Recipe
Kashmiri Pulao is a popular rice dish from kashmir. The pulao is filled with nuts, dried fruits, fresh fruits and saffron.
Ingredients
- 1 cup Basmati Rice
- ¼ cup Ghee
- 1 teaspoon Shahi Jeera
- 2 Cardamom
- 1 teaspoon Black Pepper
- 2 Cloves
- 1 Black Cardamom
- 1 Bay Leaf
- 4 tablespoon Cashews
- 4 tablespoon Almonds sliced
- 4 tablespoon Raisins | Kishmish
- 1 Onions sliced
- 2 cups Water
- a pinch Saffron
- 3 tablespoon Milk
- 1 teaspoon Kewra Water
- ½ teaspoon Rose Extract
- 1 cup Pomegranate
- ¼ cup Apples
Instructions
- Wash and soak basmati rice for 30 mins.
- Soak saffron in warm milk for 15 mins. Set aside.
- Heat ghee in a saute pan. Add in nuts and fry till golden. Remove and set aside.
- In the remaining ghee, add in whole spices and let them sizzle.
- Add in onions and saute till golden.
- Now add in soaked drained basmati rice and stir fry for 4 mins.
- Add in water and salt.
- Bring it to a boil. Simmer the flame and cook covered for 10 mins till rice is 90 percent cooked.
- Now add in the saffron milk and cover with a lid.
- Cook on low for another 5 mins.
- Turn off the flame and set aside for 10 mins.
- Open the lid and add in fried nuts, fruits and mix well.
- Serve hot.
Video
Notes
How to Make Pulao in Instant Pot
- Set instant pot to saute mode. Add ghee and saute nuts and dried fruits. Remove and set aside.
- Add whole spices in the ghee, along with onions and saute till golden.
- Add rice, water and salt. Mix well.
- Cover and set high pressure for 5 mins. Once timer is up, do a quick release.
- Now open the instant pot and pour the saffron milk on it and cover with a lid and set aside for 5 mins.
- Now fluff up the rice and add in fried dried fruits and nuts along with fresh fruits.
- Serve.
- Soaking rice for 30 mins helps the rice cook faster and also helps in enlongating the rice grains.
- You could add any fruits in this. Apples, pineapples, grapes can be used.
- Saute the fruits in ghee for 30 mins and add for more flavour.
- Kashmiri pulao can be served with dum aloo
Nutrition
Nutrition Facts
Kashmiri Pulao | Kashmiri Pulao Recipe
Serving Size
1 servings
Amount per Serving
Calories
457
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
30
mg
10
%
Sodium
18
mg
1
%
Potassium
417
mg
12
%
Carbohydrates
59
g
20
%
Fiber
6
g
25
%
Sugar
12
g
13
%
Protein
9
g
18
%
Vitamin A
28
IU
1
%
Vitamin C
9
mg
11
%
Calcium
81
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.