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), Basmati rice

Cuisine : Kashmiri

Course : Rice

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Kashmiri Pulao

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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