How to make Kashmiri Pulao - Fragrant kashmiri rice.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Saffron

Cuisine : Kashmiri

Course : Rice

Kashmiri Pulao Recipe Card

Kashmiri Pulao

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Kashmiri Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Schezwan Pulao, Crab Rice, Vegetable Hyderabadi Biryani, Garlic Prawn Pulav.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashmiri Pulao Recipe

  • Basmati Rice 1 1/2 cups

  • Saffron 5-6

  • Onions 2 medium

  • Oil to deep fry

  • Black cardamoms 3

  • Bay leaves 2

  • Cloves 3

  • Cinnamon 2 one inch

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Green cardamoms 3-4


Step 1

Wash and soak rice in three cups of water for half an hour. Drain, discard water and keep aside. Mix saffron in two teaspoons of water and keep aside. Peel, wash and slice onions. Heat sufficient oil in a kadai and deep-fry the onions till golden and crisp.

Step 2

Drain onto an absorbent paper. Heat four and a half cups of water, add black cardamoms, bay leaves, cloves, cinnamon, ginger powder, fennel seeds, asafoetida powder and salt and bring to a boil.

Step 3

Reduce heat and simmer on low heat for fifteen to twenty minutes or till reduced to three cups of stock. Remove from heat and drain the stock. Discard the spices. Heat ghee in a vessel, add cumin seeds and green cardamoms.

Step 4

When the cumin seeds change colour, add soaked rice and the drained stock. Bring to a boil, reduce heat and cover and cook till the rice is almost done. Sprinkle saffron and the fried onions over the rice and cook on dum for another ten minutes. Serve hot.