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Jammukashmir · Lunch

Kashmiri Pulao (Vegetarian Sweet Rice with Fruits & Nuts)

Traditional 8. Kashmiri Pulao recipe

🧺 Ingredients

• 1 cup basmati rice (200g, uncooked)
• 2.25 cups water (540ml)
• 3 tbsp ghee (45g)
• 1 inch cinnamon stick (3g)
• 1 tbsp caraway seeds (8g)
• 2 tbsp ghee for nuts (30g)
• 1 tbsp bay leaves (1g)
• 3 green cardamom pods (3g), crushed
• 2 black cardamom pods (2g), crushed
• 4 cloves (2g)
• ½ tsp salt (2.5g)
• ¼ cup dried apricots (40g, cut into thin strips)
• ¼ cup raisins (30g)
• 2 tbsp dried figs (25g, cut into thin strips)
• ¼ cup almonds (30g, sliced)
• ¼ cup cashews (30g, whole)
• ¼ cup pistachios (30g, sliced)
• 3-4 saffron threads (0.3g), soaked in 3 tbsp milk
• 1 tbsp honey (15g)
• 2 tbsp dried cranberries (15g, optional)

👩‍🍳 How to make Kashmiri Pulao

1. Rinse basmati rice thoroughly in cold water 3-4 times until water runs clear
2. Soak rice in 2.25 cups water 30-40 min
3. Heat 2 tbsp ghee in large, heavy-bottomed pot on low-medium heat
4. Add whole spices (cinnamon, caraway, bay leaves, cardamom, cloves)
5. Let them crackle and sizzle 1-2 min until fragrant and oils release
6. Pour soaked rice with water into pot, stir gently 1 min to coat rice with ghee
7. Add salt, bring to boil uncovered on high heat, 2 min
8. Cover tightly with foil, then place lid on top
9. Reduce heat to low, cook undisturbed 20 min until rice absorbs water completely
10. Meanwhile, heat 2 tbsp ghee in separate pan on low-medium heat
11. Add almonds, fry 2-3 min until light golden and aromatic
12. Add cashews, fry 1.5 min until golden
13. Add pistachios, fry 1 min
14. Add dried apricots and figs, fry 1 min (warm and release aroma)
15. Add raisins, fry 30 sec
16. Turn off heat, stir in honey
17. Remove rice from heat, let rest 5 min covered
18. Fluff rice gently with fork, being careful not to break grains
19. Pour saffron milk with threads over fluffed rice
20. Add toasted nuts and dried fruits mixture, fold gently 2-3 times to distribute evenly
21. If using cranberries, scatter on top
22. Garnish with extra saffron threads if desired
23. Visual cue: Individual separated rice grains, golden-coloured from saffron, visible colorful dried fruits (apricots orange, figs dark), nuts distributed throughout, aromatic cardamom and cinnamon scent, honey gloss on nuts
24. ---

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