Kashmiri Pulao Recipe: Many varieties of pulao are made in Indian homes. Be it Matar Pulao or Paneer Pulao, there is a long list of it. In such a situation, when you feel like making something different, aromatic and royal tasting for special guests at home, then there is nothing better than Kashmiri Pulao.

Filled with dry fruits, mild sweetness of fruits and aroma of saffron, this pulao is not only attractive in appearance but also tastes like a restaurant. Without any delay, let us know the simple recipe of making Kashmiri Pulao.

Essential ingredients for making Kashmiri Pulao

Basmati rice – 1 cup
Paneer – 100 grams
Ghee – 3 tbsp
Onion chopped – 1
Ginger – 1/2 piece
Green chilli – 2
Black pepper – 1/2 tsp
Cardamom – 2 pieces
Coriander leaves – 2 tbsp
Pomegranate seeds – 2 tbsp
cinnamon
Bay leaves – 2
Almonds – 15
Cashews – 15
Pistachios – 15
Raisins – 1 tablespoon
Kashmiri red chilli powder – 1/2 tsp
Cumin – 1/2 tsp
Cloves – 4
Fennel – 1 tsp
Asafoetida – 1 pinch
Oil
Salt – as per taste

How to make Kashmiri Pulao

• Kashmiri Pulao To make it, first wash the Basmati rice with clean water and soak it for about 30 minutes.
• Then after this, heat ghee in a pan and add chopped onion and fry it till it becomes golden and crispy.
• Now add 4 cups of water in the pan and keep the gas on medium flame.
• Add cardamom, cinnamon, bay leaves, cloves, asafoetida and salt and boil for about 10 minutes.
• Now add soaked rice, cheese pieces and some ghee and mix gently.
• Cover and let the rice cook for 15 minutes, until it is completely cooked.
• When the rice is cooked, add cashew nuts and raisins and mix gently.
• Now add roasted onion and pomegranate seeds and cover for 5 minutes.
• Finally garnish with dry fruits and green coriander.
• now yours Delicious and restaurant style Kashmiri Pulao is ready.
• Now serve it to your guests and enjoy eating it.