Kashmiri Pulao Recipe - A Kashmiri rice preparation with spices nuts and cottage cheese.

This recipe is from the book Paneer Book.

Main Ingredients : Paneer (cottage cheese)(पनीर), Basmati rice (बासमती चावल)

Cuisine : Kashmiri

Course : Rice

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Kashmiri Pulao

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Kashmiri Pulao checkout Paneer Moti Pulao , Paneer Pepper Rice . You can also find more Rice recipes like Lebanese Lentil Rice, Gatte Aur Tomato Ka Pulao, Mor Koolu, Brown Rice With Omelet. Or try out these recipes from Kashmiri Cuisine like Thool Zamboor , Gobhi Mushroom Chilli Fry, Kokur Yakhni, Kashmiri Dum Aloo.

Kashmiri Pulao Recipe - How to make Kashmiri Pulao


Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Paneer (cottage cheese) 1/2 inch cubes 250 grams

  • Basmati rice 1 1/2 cups

  • Saffron (kesar) a few threads

  • Oil for deep-frying

  • Onions,sliced 2 medium

  • 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

  • Raisins 10-12

  • Cashewnuts halved 8


Step 1

Soak rice in three cups of water for half an hour. Drain. Soak saffron in two teaspoons of water. Heat oil in a kadai and deep-fry the onions till golden and crisp. Drain on absorbent paper.

Step 2

Bring four-and-a-half cups of water, black cardamoms, bay leaves, cloves, cinnamon, dry ginger powder, fennel seeds, asafoetida and salt to a boil. Lower heat and simmer for fifteen to twenty minutes or till reduced to three cups of stock. Remove from heat and strain the stock.

Step 3

Discard the spices. Heat ghee in a deep pan; add cumin seeds and cardamoms. When the cumin seeds change colour, add soaked rice and the stock. Bring to a boil, lower heat, cover and cook till the rice is almost done.

Step 4

Gently stir in the paneer cubes, raisins and cashew nuts. Sprinkle soaked saffron and fried onions over the rice. Cook on dum for another eight to ten minutes. Serve hot.

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