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Kashmiri Pulao Recipe: Fragrant Saffron Rice With Nuts & Dried Fruits Recipe

Recipe By Slurrp Editorial
Kashmiri pulao is the kind of indulgent rice dish that arrives at the table looking regal and fit for a queen. Long-grained basmati rice is gently perfumed with saffron and whole spices, before being finished with a generous amount of golden raisins, fresh nuts and juicy fruits for a delicately balanced sweet-savoury contrast. Unlike heavily spiced pulaos, this Kashmiri preparation ensures the rice is fragrant, buttery, visually mesmerising, yet beautifully restrained in terms of taste, allowing other robust gravies to have their moment as well.
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Kashmiri Pulao Recipe: Fragrant Saffron Rice With Nuts & Dried Fruits
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Ingredients for Kashmiri Pulao Recipe: Fragrant Saffron Rice With Nuts & Dried Fruits Recipe

  • 1/4 cups ½basmati rice
  • 1/2 cups ½water
  • 1/2 tablespoons Ghee
  • 1/4 nos Small cinnamon stick
  • 3/4 nos Green cardamoms
  • 3/4 nos Cloves
  • 1/4 nos bay leaf
  • 1/4 piece smallof mace
  • As required ½ teaspoon cumin seeds
  • As required Salt
  • As required to taste
  • 6.75 nos – saffron strands
  • 1/2 tablespoons warm milk
  • 1/2 tablespoons cashew nuts
  • As required Halved
  • 1/2 tablespoons almonds
  • As required Sliced
  • 1/4 tablespoon Pistachios
  • As required Sliced
  • 1/2 tablespoons Raisins
  • 1/2 tablespoons Dried cranberries or chopped dried cherries
  • As required ½ small apple
  • As required Diced
  • As required ½ small pineapple
  • As required Diced
  • 1/4 tablespoon pomegranate arils
  • 1/4 tablespoon Ghee

Directions: Kashmiri Pulao Recipe: Fragrant Saffron Rice With Nuts & Dried Fruits

  • STEP 1.Rinse your basmati rice several times until the water runs mostly clear. Then keep the rice soaked in water for 20 to 30 minutes before draining thoroughly.
  • STEP 2.After that, soak your saffron strands in warm milk for at least 10 minutes. Gently crush a few strands between your fingers before adding them to the milk to properly release their hue and aroma.
  • STEP 3.Time to temper the spices. Heat 2 tablespoons of ghee in a heavy-bottomed pan. Then add the cumin seeds, cinnamon, cardamom, cloves, bay leaf, and mace. Let them sizzle gently until aromatic, taking care not to burn your spices.
  • STEP 4.Then pour in the drained rice and gently sauté for 1 to 2 minutes, coating every grain with the spiced ghee.
  • STEP 5.Now you can cook your pulao. Pour in 2½ cups of water and season the lot with salt. Bring to a boil first, then reduce the heat to low. Cover and cook for around 12 to 15 minutes, or until the rice is tender and the water has been fully absorbed.
  • STEP 6.Drizzle in your saffron-infused milk over the cooked rice now. Cover again and let the pulao rest on very low heat for 2 to 3 minutes. Then turn off the heat and leave it covered for another 5 minutes.
  • STEP 7.In the meantime, heat 1 tablespoon of ghee in a small pan and fry your cashews, almonds, pistachios, and raisins until lightly golden and fragrant. You can also add dried cranberries or cherries and toss briefly.
  • STEP 8.Finally, fluff the rice gently with a fork and then fold in most of the toasted nuts and dried fruits carefully, without breaking the grains.
  • STEP 9.Then scatter the diced apple, pineapple, and pomegranate arils over the pulao just before serving. Keep some nuts and fruit aside for garnishing the top.
  • STEP 10.Transfer the pulao to a serving dish and garnish with the remaining nuts, dried fruit, and pomegranate. Serve warm.
Nutrition
value
332
calories per serving
10 g Fat8 g Protein53 g Carbs3 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    8g
  • Carbs
    53g
  • Fiber
    3g

MacroNutrients

  • Carbs
    53g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    4mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    84mg
  • Manganese
    < 1mg
  • Phosphorus
    171mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial