Recipe

Kashmiri Pulao Recipe: A Delicious Winter Comfort Dish

Team Chukde

25/11/2025

Looking for a flavorful and aromatic rice dish to add some warmth to your meals? Kashmiri Pulao is just what you need! This comforting dish combines rice, dry fruits, and a blend of spices to create a rich and satisfying meal. It’s perfect for cozy evenings or any time you want something delicious with minimal effort.

Ingredients:

• 1 cup basmati rice
• 1 small onion, thinly sliced
• 2 tbsp ghee or oil
• 1-2 cloves (laung)
• 1-2 Green cardamom pods
• 1 cinnamon ceylon
• 1 bay leaf (Tej Patta)
• 1/4 tsp saffron strands (optional, for color)
• 1/2 cup mixed dry fruits (cashews, raisins, almonds)
• 1/2 cup pomegranate seeds (optional)
• 1/2 tsp ginger powder
• 1/2 tsp fennel powder (Saunf Powder)
• 1 tsp Kashmiri red chili powder
• Salt, to taste
• 2 cups water
• Fresh coriander leaves, for garnishing

Method:

1) Prepare the rice

Wash the basmati rice thoroughly and soak it for about 15-20 minutes. Drain the water and set the rice aside.

2) Heat the spices

In a large pan, heat the ghee or oil over medium heat. Add the whole spices — cloves, cardamom, cinnamon ceylon, and bay leaf. Sauté for a minute or two until they release their fragrance.

3) Cook the onions

Add the sliced onions to the pan and sauté them until they turn golden brown. This step adds a wonderful flavor base to the pulao.

4) Add the spices

Now, add ginger powder, fennel powder, and Kashmiri red chili powder to the pan. Stir to combine and cook for another 2 minutes. The spices should be well blended with the onions.

5) Add the rice and water

Gently add the soaked and drained rice to the pan. Stir carefully to mix everything. Add water and salt, then bring it to a boil. Once it boils, lower the heat, cover the pan, and let it simmer for about 10-12 minutes, or until the rice is fully cooked and the water is absorbed.

6) Garnish

In a separate small pan, lightly toast the dry fruits (cashews, almonds, raisins) in a little ghee. Once they’re golden, add them to the cooked rice along with pomegranate seeds (if using). Gently fluff the rice with a fork.

7) Serve

Garnish with fresh coriander leaves and serve your warm, fragrant Kashmiri Pulao hot.

Tips for Perfect Kashmiri Pulao:

• Use quality rice: Basmati rice works best for its long grains and aroma.
• Adjust the spice level: Kashmiri red chili powder is mild, but you can adjust it to your taste.
• Dry fruits: The combination of dry fruits is essential for the rich texture and taste. Feel free to add more if you like!

Why Choose Chukde Spices for Kashmiri Pulao?

When it comes to bringing out the authentic flavors of Kashmiri Pulao, Chukde Spices are a fantastic choice. Their range of spices like Kashmiri red chili powder, fennel powder, and garam masala are known for their rich, aromatic taste and high quality. Adding Chukde Spices will elevate your dish, giving it that perfect balance of warmth and flavor.

Related Articles:

• Chukde Biryani Pulav Masala: Ingredients, Taste & How to Use
• Spicy Kashmiri Dum Aloo Recipe – A Must-Try Comfort Food!
• Kashmiri-Style Yakhni Paneer Recipe With Chukde Spices

FAQs

1. Can I make Kashmiri Pulao without saffron?

Yes, saffron adds color and aroma, but it’s optional. You can skip it or substitute with a pinch of turmeric (haldi) for color.

2. Can I make this dish ahead of time?

Yes, Kashmiri Pulao can be made a few hours ahead. Just keep it covered and reheat gently before serving.

3. What can I serve with Kashmiri Pulao?

Kashmiri Pulao is a complete dish by itself but pairs wonderfully with raita, a fresh salad, or a light curry.

4. How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a little water to restore its moisture.

Now, you're all set to try this delightful and fragrant Kashmiri Pulao! Happy cooking!