Meal Prep · North Indian
Kashmiri Pulao
A fragrant and mildly sweet rice dish, studded with nuts, dried fruits, and aromatic spices, embodying the rich flavors of Kashmir.
Ingredients
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Step-by-step- Rinse Basmati rice thoroughly and soak in water for 30 minutes, then drain well.
- Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- Add cinnamon stick, green cardamoms, cloves, bay leaf, fennel seeds, and cumin seeds; sauté for 30 seconds until fragrant.
- Add sliced onions and cook until they turn light golden brown, about 5-7 minutes.
- Stir in the mixed nuts, raisins, and dried fruits; sauté for 2-3 minutes until nuts are lightly toasted.
- Add the drained Basmati rice to the pot and gently toast for 2 minutes, ensuring each grain is coated with ghee.
- Pour in the vegetable broth or water, add salt to taste, saffron milk, and sugar (if using); stir gently to combine.
- Bring the mixture to a boil, then reduce heat to low, cover tightly, and cook for 15-18 minutes, or until all the liquid is absorbed and rice is tender.
- If using a pressure cooker, cook for 1 whistle on medium heat, then let the pressure release naturally.
- Once cooked, let the pulao rest, covered, for 5 minutes before fluffing gently with a fork.
- Garnish with fresh coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 8 g |
| Carbohydrates | 70 g |
| Fat | 13 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Kashmiri Pulao in an airtight container in the refrigerator to maintain freshness and prevent spoilage.
Freezer Up to 1 month
For longer storage, freeze cooled pulao in freezer-safe bags or containers. Ensure it’s completely cooled before freezing to prevent ice crystals.
Reheat Stovetop/Microwave
Reheat on the stovetop with a splash of water or in the microwave until thoroughly warm. Fluff with a fork before serving.
Chef’s Corner
- Toasting the Basmati rice gently before adding liquid enhances its nutty flavor and ensures separate grains, preventing stickiness.
- Don’t overcook the onions; they should be light golden, not dark brown, to maintain the pulao’s delicate color and flavor profile.
- For an extra rich aroma, roast the nuts and dried fruits separately in a little ghee before adding them to the pulao.
