By Shreya Sarpal
October 8, 2025
Kashmiri pulao is an aromatic rice dish cooked in ghee and saffron, layered with nuts, dry fruits, and pomegranate seeds. Its mild sweetness and delicate flavours make it a royal delight.
1 cup basmati rice 1½ cups water 2 tbsp ghee 1 thinly sliced onion 2 tbsp cashews 2 tbsp almonds 1 tbsp raisins 1 small bay leaf 2-3 cloves 1 cardamom 1 small cinnamon stick 2 tbsp milk with a few saffron strands Salt to taste Pomegranate seeds for garnish
Wash and soak basmati rice for 20 minutes, then drain.
Heat ghee in a pan; fry dry fruits until golden and set aside.
In the same ghee, sauté the onion and whole spices till fragrant.
Add rice, salt, and water, then cook until the rice turns soft and fluffy.
Gently mix in saffron milk and fried nuts.
Garnish with pomegranate seeds before serving warm.