Sanjeev Kapoor

Home » Recipes » Kashmiri Pulao

Kashmiri Pulao

A Kashmiri rice preparation with spices nuts and cottage cheese.

This recipe is from the book Paneer Book.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Kashmiri Pulao

Main Ingredients

Paneer (cottage cheese), Basmati rice





Level Of Cooking


Try something new


  • 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
  • Bay leaves
  • Cloves
  • 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
  • Raisins
  • Cashewnuts halved


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.

Rate Us :

Rated 3/5 based on 1 customer reviews

Related Video Recipes :

Find similar recipes from books below...