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kashmiri pilaf

Kashmiri Pulao Recipe

Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Author Priya Shiva

Ingredients

  • Basmati Rice - 1+1/2 cup
  • Pomegranate seeds - 1/2 cup
  • Cinnamon Stick - 1/2 inch
  • Bay leaf - 2
  • Black cardamom - 2
  • Green cardamom - 2
  • Cloves - 4
  • Saffron strands - 12-14
  • Milk - 1 cup
  • Caraway seeds/Shahi jeera - 1 tsp
  • Cashew nuts - 10
  • Almonds - 10
  • Raisins - 10
  • Ghee - 3 tbsp
  • Salt to taste

Instructions

  1. Clean and soak rice in some water for 30 minutes. Drain the water completely and keep it ready.
  2. Soak saffron strands in warm milk for 30 minutes.
  3. Add 1 tbsp ghee in a frying pan and fry sliced onion till they are brown. Transfer these onions in a bowl.
  4. Add 1 tbsp ghee in same pan and roast cashews, almonds and raisins.
  5. Add 1 tbsp ghee in a frying pan and when ghee is warm, add caraway seeds, cinnamon, black cardamom, green cardamom, bay leaf, cloves and saute on low flame for a minute.
  6. Firstly add rice in rice cooker with 2 cups of water.
  7. Now add the sauteed spices, salt to taste and soaked saffron milk. Mix well.
  8. Close the cooker and let it cook till indicator in rice cooker comes to warm.
  9. Fluff the rice with fork, garnish with pomegranate seeds, roasted nuts and caramelized onions.