Pulao, Rice dishes, One pot dish
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Kashmiri Pulao|Rice Recipes|Pulao Recipes

Kashmiri Pulao is a mildly sweet pulao and a wonderful fusion of mild spices and rich in dry fruits.  
Prep Time10 mins
Cook Time20 mins
Total Time50 mins
Course: Bachelor Recipes, Brunch, Dinner, Festival Cooking, Kid-Friendly, Main Dish, Simple and Healthy Diet
Cuisine: Indian, Kashmiri
Keyword: Festive Cooking, Kashmiri Pulao, Kid Friendly Food, One Pot Meal, Party Dishes, Pulao and Biryani, Simple and healthy diet in old age, Traditional Food
Servings: 4 people

Ingredients

  • 500 grams long grain rice basmati
  • 2 cups Milk
  • 1/2 cup cream beaten smooth
  • 1 tsp Sugar
  • Salt to Taste
  • 1/2 tsp jeera/cumin seeds
  • 3 laung/cloves
  • 1 inch dalchini/cinnamon
  • 3 elichi/cardamom
  • 1 tejpatta/bay leaf
  • 2 tbsp Ghee
  • 1/2 cup Water
  • 1 cup mixed nuts chopped I used cashew nuts and almond slivers

Instructions

  • Wash, rinse and soak rice for 20 minutes.
  • Mix well milk, cream, sugar and salt. Add the water. Set aside
  • Drain the rice set aside.
  • In a small skillet heat the jeera, laung, dalchini and elichi until you get an aroma.
  • Heat ghee in a heavy kadhai/wok I used the cooker.
  • Add cumin seeds, cinnamon, bay leaf, cardamoms, laung/cloves stir and allow to splutter.
  • Add the drained rice and fry in ghee for 2 minutes or until rice gives a lovely aroma.
  • Add the cream and milk and water mixture.
  • Check the seasonings and bring to a boil.
  • Once the mixture comes to a boil cook on low heat until cooked. I do not cover my rice when I cook it in an open pan as it spills over. If you are comfortable covering it please go ahead.
  • Once the rice is cooked the grains should be cooked but separate.
  • Mix in chopped nuts gently.
  • Serve hot with curd and pomegranate raita.