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Kashmiri Pulao

A luscious and aromatic rice dish packed with warm spices and toasted nuts.
PREP TIME: 45-50 Minutes

For Kashmiri Pulao

  • 1.5 cup Jashn basmati rice
  • 3 to 4 tbsp Ghee or cooking oil
  • 1 inch long cinnamon
  • 1.5 tsp caraway seeds (shahi jeera)
  • 1-2 leaves of Indian bay leaf (tej patta)
  • 4 cloves
  • 2.67 to 4 green cardamoms
  • 1.33 to 2.67 black cardamoms
  • 0.5 tsp dry ginger powder (ground ginger)
  • 1.5 tsp fennel powder (ground fennel)
  • A pinch of saffron strands
  • 2.5 to 3 cups water or as required
  • Salt as required

For Garnishing Pulao

  • 2.5 tbsp Ghee or cooking oil
  • 1 medium-sized thinly sliced
  • 14 to 16 cashews
  • 14 to 16 almonds
  • 14 to 16 walnuts


Preparing Kashmiri Pulao

  1. Rinse Jashn basmati rice a few times until the water is clear. Soak for 20 to 30 minutes. Then drain the rice and keep them aside.
  2. Take a deep pan and heat oil or ghee on a low to medium flame.
  3. Add the spices- caraway seeds, cinnamon stick, cloves, bay leaf, green cardamoms and black cardamoms. Fry them for a few seconds.
  4. Once they start to crackle and the oil becomes fragrant, lower the heat or switch it off.
  5. Now add fennel powder and dry ginger powder and fennel powder. Mix well but do not burn them.
  6. Add the soaked basmati rice and mix gently. Sauté for 1-2 minutes.
  7. Add the saffron strands (crushed or whole). Mix and sauté again.
  8. Add water and salt as required. Stir and mix well. Cover the pan tightly and turn the heat to medium-low setting and wait for the rice grain to become soft, fluffy, and tender.


  1. In a frying pan heat 2 tbsp ghee or oil and add the sliced onions.
  2. Sprinkle a pinch of salt and sauté the onions till they turn golden or crisp.
  3. Once done, remove them from the pan and place on a tissue paper.
  4. In the same pan, add the almonds. Fry them until they become crispy. Once done, remove them from the flame, keep them on a separate tissue paper and set aside.
  5. Now add the cashews and fry until they turn crunchy and light brown. Place them on a tissue paper.
  6. Repeat the process with walnuts and place them on a tissue paper.
  7. Check the rice and ensure all the water has been absorbed. Once done, fluff the rice gently using a fork.
  8. Garnish the rice with fried nuts and caramelized onions.
  9. Kashmiri pulao is ready to be served. Enjoy the dish with raita, dal tadka, vegetable curry or any other curry of your choice.