Kashmiri Pulao

A Kashmiri rice preperation with spices nuts and cottage cheese.

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Kashmiri Pulao
Main Ingredients Paneer (cottage cheese),cut into ½ inch cubes , Basmati rice
Cuisine Kashmiri
Course Rice
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Select Taste
Level of Cooking Medium
Others Veg

Ingredients list for Kashmiri Pulao

  • 200 grams Paneer (cottage cheese),cut into ½ inch cubes
  • 1 1/2 cup Basmati rice
  • a few stra Saffron (kesar)
  • for deep-frying Oil
  • 2 medium Onion,sliced
  • 3 Black cardamom
  • 2 Bay leaf
  • 3 Cloves
  • 2 inch pie Cinnamon
  • 1/2 teaspoon Ginger
  • 1 teaspoon Fennel seeds (saunf)
  • 1/4 teaspoon Asafoetida
  • to taste Salt
  • 3 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 3-4 Green cardamoms
  • 10-12 Raisins
  • 8 Cashewnuts,halved


  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. 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.
  2. Lower heat and simmer for fifteen to twenty minutes or till reduced to three cups of stock. Remove from heat and strain the stock. Discard the spices. Heat ghee in a deep pan; add cumin seeds and cardamoms.
  3. 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.
  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.