facebook twitter pinterest youtube googleplus email rss instagram


Thursday, September 18, 2014

When I moved to Singapore, I started learning cooking and tried new recipes seeing cook books. One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. I bought all the ingredients it asked for. 1 tinned pineapple can, fresh cream, etc etc; though I was pessimistic just by seeing the ingredients, I went ahead, cooked and packed for his lunch. Before I tell you what happened, I have to say about Vj’s way of giving feedback. He never says his feedback himself unless otherwise I ask or, or only if its extraordinarily good or worst to the end. Otherwise he knows I think, that I can taste and judge my cooking myself.

So when he came back that day he told - never ever make kashmiri pulao again. It’s terrible! And I knew that because the ginger garlic paste smell never went along good with the other ingredients. Then really I forgot the kashmiri pulao until I made this. Almost 9 years! I have not tasted in any restaurants as well, so had no clue how it would taste really. Again, recently MIL asked me to try and passed me the recipe. I know my MIL doesn’t like the ginger garlic paste and other masala smells, so I was sure the recipe will be good. And she too told a mild recipe which sounded good and I tried in very small quantity and turned out to be goodPeace Sign. The best thing I love in this pulao is almondsHee hee


Kashmiri pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 35 mins    Serves: 2


Basmati rice - 1 cup

cashew nuts - 10

Badam - 15

Raisin - 15

Onion - 1

Saffron - few strands

Milk - 1/2 cup

Pomegranate - 3/4 cup

Salt - as needed

Ghee - 2 tsp

oil - 1 tblsp

Sugar - 1/4 tsp

To temper

Ghee - 1 tblsp

Cinnamon - 1/2 inch piece

Cardamom - 1

Clove - 1

Bay leaf - 1


  1. Wash and soak rice in warm water for 30 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
  2. 1-soak
  3. Ad raisins and fry until it turns fluffy. Keep aside.
  4. 2-fry
  5. In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
  6. 3-caramelize
  7. The onion will be golden in colour and crisp in texture. Keep aside.
  8. 4-ingredients
  9. In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
  10. 5-temper
  11. Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.
  12. 6-cook
  13. Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.
  14. 7-ready


    •   You can also add cut pineapples, glazed cherries, paneer along with pomegranate. Pineapple tends to change the whole flavor of the dish. So if you like, you can add.
    • Soaking rice is important for easy cooking.
    • I did only with 1/2 cup rice, so did it in kadai itself.
    • I added less saffron, so my rice colour remained unchanged. But be careful while adding saffron, if you add more, then it may over power and spoil the flavor and taste.

I had as such, but you will see some dal in the picture, its just for that, I am not sure with what this goes best. Let me know in comments section if you have any suggestions about the side dishBig Grin.


Labels: ,


  1. A spicy paneer curry will be a awesome combo with this kashmiri pulao. I still remember you narrating the story of the Kashmiri pulao. Looks lovely

  2. Looks so colorful and flavorful...

  3. No one likes Kashmiri Pulav at my place. Your pics look inviting. :)

  4. I want to try this out from long time!! recipe saved somewhere :) gud share

  5. Thanx for the recipe...
    Can we serve some dry fries like paneer gobhi... N raita along wid it???

  6. Thank you Raks! The last Kashmiri Pulao I tried was in Delhi when we went for entrance exams.. That's 15 yrs ago! Gonna make it for my FIL bday dinner this weekend.

  7. Colorful pulao..I like the way you have added hearten in the picture..Everyone will love this pulao ;)

  8. Very Appetizing... I think Spicy Capsicum Masala or Veg Kurma will go well with this pulav.


  9. I think microwaved Pepper pappad will go well .To relish the taste of the pulao we can just have a mild side like this is my opinion.

  10. There's a restaurant in Ranchi called Kaveri, where we used to eat this heavenly combination - Kashmiri Pulao and Reshmi Paneer.

    Reshmi Paneer is melt-in-the-mouth thin strands of paneer in a delicious cashew gravy.

  11. Thanks for the recipe, it turned out nice.. But I feel a mild bitter taste after adding pineapple n apple.. Is it bcoz I warmed the pulao after adding fruits?

  12. I prepared it today n thanks for wonderful recipe... It turned so good but the pine apple n apple I added gave mild bitter taste.. Is it bcoz I warmed it after adding fruits?

    1. Oh is it, it wont become bitter coz of fruits. I have cooked pineapple in rasam and kesari, never had it bitter in that.

  13. This is my favorite food,this Kashmiri pullove I will definatly try this sunday thanks for the recipe .


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.