Kashmiri Pulao Recipe - Kashmiri Pulao Restaurant Style

Kashmiri Pulao Recipe
I have tasted kashmiri pulao twice and recently hubby ordered it when we dined at Annapoorna, I was awed by their presentation and taste that urged me to try it. Though I am not a great fan of kashmiri pulao , I love it minus the fruits.I have tried kashmiri pulao twice before and both the times I reserved my share before adding fruits and had it heartily :) Kashmiri Pulao is a very easy veg pulao which is aromatic and mildy sweet, flavoured with spices and saffron with the crunch of fruits, dry fruits and fried onions. The variation of making kashmiri pulao  uses a different mix of fruits and dry fruits but in general for fruits : apple,pomegranate and pineapple is used.
Restaurant Style Kashmiri Pulao
Last time when I bought Pineapple I reserved half of it for making kesari and kashmiri pulao.Ever since I bought this copper serving dish from Trichy, I wanted to click Kashmiri Pulao with it.I dreamed and dreamed finally a day came that I could bring my dreams into action...yessss I loved this set of pictures....Kashmiri pulao is so colorful and photogenic that I took a huge number of pics that it took me a while to segregate the pics and edit them :)

Kashmiri Pulao Recipe

Kashmiri Pulao Recipe

Preparation Time:30 mins | Cooking Time : 25mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Basmati Rice - 1 cup
Milk - 1/2 cup + 2 tsp
Water - 1 and 1/2 cups
Saffron - a tiny pinch(5-6 strands)
Big Onion - 1 chopped lengthwise
Roasted jeera powder - 1/2 tsp
Oil - 1/2 tbsp
Salt - to taste

To temper:

Ghee - 1.5 tbsp + 1 tbsp(for frying)
Cinnamon - three 1/4 inch piece
Cloves - 2
Cardamom - 1
Star Anise - 1

Fruits & Dry Fruits & Nuts:

Pineapple + Pomegranate - 1/2 cup chopped
Cashews - 2 tbsp + 5 whole for garnish
Almonds - 3 tbsp
Raisins - 2.5 tbsp


  1. Rinse rise and Soak it in water for 30mins,Set aside.Now in a pan - heat 1.5 tbsp ghee add the ingredients listed under 'to temper' let it splutter then drain and add rice and saute for 3mins.How to make kashmiri pulao - Step1
  2. Soak saffron in 2 tsp warm milk and crush it well.Add the saffron milk mixture to rice, then add 1/2 cup milk and a and 1/2 cups water with required salt.
    How to make kashmiri pulao - Step2
  3. Cook covered until rice is done.Once rice is cooked switch off and fluff it up with a fork and set aside.Now heat remaining ghee add the dry fruits and nuts, fry well till its crispy and becomes golden brown.I fried the whole cashews separately and reserved it for garnishing.
    How to make kashmiri pulao - Step3
  4. Now heat 1/2 tbsp oil and fry the onions till nicely browned(you can deep fry them too).Heat up the rice once if its too cold, Now add fried onions,ghee fried dry fruits and nuts to it and switch off.How to make sago vadam - Step4
  5. When its still warm add the fruits and give a quick stir.Finally add roasted jeera powder and give a quick mix.
    How to make kashmiri pulao - Step5
Your kashmiri pulao is ready to be served.
Kashmiri Pulao Recipe

My Notes:

Restaurant Style Kashmiri Pulao

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