Restaurant-Style Kashmiri Pulao in 10 Minutes!

Kashmiri Pulao, a fragrant and vibrant rice dish, is a culinary jewel of the Kashmir Valley. Its unique character comes from a delicate balance of saffron-infused rice, aromatic spices, and the subtle sweetness of dried fruits like raisins and apricots. Unlike many pulaos, this version features minimal vegetables, allowing the rich flavors of the spices and saffron to truly shine. The result is a dish that's both elegant and comforting, perfect for a special occasion or a weeknight treat. It's a testament to the region's rich culinary heritage, showcasing the masterful use of simple ingredients to create something extraordinary.

This recipe offers a streamlined approach, delivering the authentic taste of Kashmiri Pulao in just 10 minutes! Forget lengthy preparations and complicated techniques; we'll guide you through a quick and easy method that retains all the traditional flavors. Ready to embark on a culinary journey to the heart of Kashmir? Let's dive into the step-by-step instructions.

Tools Needed

  • Pressure cooker
  • Bowl

Ingredients

  • Basmati Rice: 150 grams (approx. 2 cups)
  • Ghee (clarified butter): 3 tablespoons
  • Cumin seeds: 1/2 teaspoon
  • Asafoetida (hing): 2 pinches
  • Fennel seeds: 1/2 teaspoon
  • Cardamom (green): 3-4
  • Bay leaves: 2
  • Cloves: 4-5
  • Cinnamon sticks: 4-5
  • Star anise (Chakraphool): 2
  • Onions: 2 medium, thinly sliced
  • Cashews: 20-25
  • Almonds: 20-25
  • Ginger-garlic-green chili paste: 1-1.5 teaspoons
  • Fennel powder: 1/2 teaspoon
  • Cardamom powder: 1/2 teaspoon
  • Raisins: 2 teaspoons
  • Saffron strands: 20-25
  • Water: 3 cups (for 2 cups of rice)
  • Pomegranate seeds (optional)
  • Apple or pineapple (optional)

Step-by-Step Instructions

Step 1. Sauté Aromatics and Nuts

  • Heat ghee in a pressure cooker. Add cumin seeds, asafoetida, fennel seeds, cardamom, and bay leaves; sauté briefly.
  • Add cloves, cinnamon, and star anise; roast until fragrant.
  • Add thinly sliced onions and sauté until golden brown.
  • Add cashews and almonds; roast slightly.
Heat ghee in a pressure cooker. Add cumin seeds, asafoetida, fennel seeds, cardamom, and bay leaves; sauté briefly.Add cloves, cinnamon, and star anise; roast until fragrant.Add thinly sliced onions and sauté until golden brown.Add cashews and almonds; roast slightly.
Sauté Aromatics and Nuts
  • Stir in ginger-garlic-green chili paste.
Stir in ginger-garlic-green chili paste.
Sauté Aromatics and Nuts

Step 2. Combine Rice and Spices

  • Wash basmati rice thoroughly 4-5 times and soak in water for 30 minutes.
  • Drain the soaked rice and add it to the cooker.
  • Add 1.5 times the amount of water as rice (3 cups for 2 cups of rice).
  • Add fennel powder, cardamom powder, raisins, and saffron strands. Mix well.
Wash basmati rice thoroughly 4-5 times and soak in water for 30 minutes.Drain the soaked rice and add it to the cooker.Add 1.5 times the amount of water as rice (3 cups for 2 cups of rice).Add fennel powder, cardamom powder, raisins, and saffron strands. Mix well.
Combine Rice and Spices

Step 3. Pressure Cook the Pulao

  • Close the cooker lid and cook on medium heat until 2 whistles.
Close the cooker lid and cook on medium heat until 2 whistles.
Pressure Cook the Pulao

Step 4. Rest and Garnish

  • Let the cooker cool completely before opening. Garnish with pomegranate seeds or other fruits (optional).
Let the cooker cool completely before opening. Garnish with pomegranate seeds or other fruits (optional).
Rest and Garnish

Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish

Tips

  • Use desi ghee for the best flavor.
  • Don't burn the spices.
  • Slice onions thinly for better flavor integration.
  • Soaking the rice helps it cook faster.
  • Adjust the amount of ginger-garlic-green chili paste according to your spice preference.

Nutrition

  • N/A

FAQs

1. Can I use basmati rice other than long-grain rice?

Yes, basmati rice is ideal for Kashmiri Pulao. Its long grains hold their shape well and absorb the flavors beautifully.

2. What if I don't have all the spices listed?

Don't worry! You can adjust the spices to what you have on hand. Saffron is key for color and aroma, but cinnamon and cardamom are essential for that warm, fragrant flavor.


Enjoy your delicious, restaurant-quality Kashmiri Pulao! This quick and easy recipe allows you to savor the authentic flavors of Kashmir without spending hours in the kitchen. Serve it hot with raita or a simple salad for a complete and satisfying meal.