kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav with detailed photo and video recipe. rice is the staple food of kashmiri people and pulao recipes with saffron and dry fruits are the most popular recipes. this kashmiri pulao recipes is particularly consumed with choice of meat and tomato onion raita for lunch and dinner.
this is the one rice or pulav recipe which i personally like even though it is sweeter in its taste and not savoury. i personally do not prefer any sweet curries or any sweet rice or breakfast in my day to day meal. however kashmiri pulao is an exceptional, perhaps because of the pistachios, cashews and raisins. unfortunately, my husband dislikes this recipe and he doesn’t like raisins and cashews in pulao and biryani recipes. hence i prepare this recipe less often and perhaps this could be one of the reason for posting this popular recipe so late.
furthermore, some important tips and suggestions for a perfect and aromatic kashmiri pulav recipe. traditionally this pulav recipe does not contain any vegetable, however this recipe is open ended and veggies can be added. diced carrots, beans, peas and even potatoes can be added. secondly, i have added soaked basmati rice for about 30 mins which will hasten the cooking process. lastly, for a authentic kashmiri pulao recipe, always use kasmiri red chilli powder which are mild and full of flavour.
finally, i would like to highlight my other rice recipes collection with this amazing pulao recipe. this mainly includes, tawa pulao, veg pulao, palak rice, carrot rice, paneer pulao, jeera rice, matar pulao, pudina rice and curd rice recipe. in addition do visit my other recipes collection from my blog like,
kashmiri pulao video recipe:
recipe card for kashmiri pulao recipe:
kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav
Ingredients
- 1 tbsp ghee / clarified butter
- 10 cashews / kaju, halved
- 3 tbsp raisins / dry grapes
- 15 pistachios / pista
- 1 tsp jeera / cumin seeds
- 1 medium sized bay leaf / tej patta
- 2 pods cardamom / elachi
- 1 inch cinnamon stick / dalchini
- ½ tsp pepper / kali mirch
- 5 cloves / lavang
- ½ tsp fennel seeds / saunf
- 1 medium sized onions, thinly sliced
- 1 green chilli, slit lengthwise
- salt to taste
- 1 tsp ginger-garlic paste / adrak-lasun paste
- ½ tsp kashmiri red chili powder / lal mirch powder
- 1 cup basmati rice, soaked for 30 minutes
- 1½ cups water
- 2 tbsp saffron milk
- 2 tbsp coriander leaves, chopped
Instructions
- firstly, in a pressure cooker add ghee and allow to melt.
- further add cashews, raisins and pistas.
- saute on low flame till they turn aromatic. keep aside.
- further add all spices and saute till the spices turn aromatic.
- additonally add onions, green chilli and ginger-garlic paste.
- saute till the onions turn slightly golden brown.
- furthermore, add chili powder and salt.
- saute on low flame till the spices are cooked well.
- now add soaked basmati rice for 30 minutes.
- add 1.5 cups water and give a good stir.
- also add saffron milk and fried dry fruits and mix gently.
- pressure cook for 2 whistles on medium flame.
- then once the pressure is released, gently fluff the rice.
- finally, serve kashmiri pulao with onion tomato raita.
how to make kashmiri pulao with step by step photo:
- firstly, in a pressure cooker add ghee and allow to melt. alternatively use oil.
- further add cashews, raisins and pistas.
- saute on low flame till they turn aromatic. keep aside.
- further add jeera, bay leaf, cinnamon stick, cardamom, cloves, pepper and fennel seeds.
- saute till the spices turn aromatic.
- additionally add onions, green chilli and ginger-garlic paste.
- saute till the onions turn slightly golden brown.
- furthermore, add chili powder and salt.
- saute on low flame till the spices are cooked well.
- now add soaked basmati rice for 30 minutes.
- mix gently without breaking rice grains.
- add 1.5 cups water and give a good stir. add 2 cups water if you are looking slightly sticky pulao.
- also add saffron milk. to prepare saffron milk, soak few threads of saffron in 2 tbsp of warm milk for 10 minutes.
- further add fried dry fruits and mix gently.
- pressure cook for 2 whistles on medium flame.
- then once the pressure is released, gently fluff the rice.
- finally, serve kashmiri pulao with onion tomato raita.
notes:
- firstly, add vegetables of your choice to make it more nutritious.
- furthermore, always prepare pulao with ghee for more flavour.
- additionally, adjust the quantity of green chilli depending on the spice level.
- finally, to prepare perfect kashmiri pulao always use good quality basmati rice.
Hi all the dishes very very nice with easy steps iam daily following Hebbars kitchen only.Thank you very much.
Testy & easy thank you
Very testy & easy thank you
very useful, nice recipes, useful tips, taste ful food
you are welcome Kirthi
Madam, there is a north Indian curry Jackfruit kofta (kathal kofta), please share that recipe.
I will try to share it. Even I am searching for jackfruit here, but not able to find it.
super duper ma’am. Thanks
you are welcome radha Krishnan
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