Kashmiri Pulao

For the Rice


Spice powder



For the seasoning

Soak saffron in a tbsp of milk for 10 minutes.

Wash and soak basmati rice for 20 minutes. Drain the water completely. Heat butter, add shahjeera, when it sizzles, add cinnamon, cloves, cardamom, bay leaf and the rice. Saute for 2-3 minutes on medium low flame. Add 1 cup water, sugar and 1 cups milk to the rice. Add salt to taste and cook covered until the rice is soft. Fluff it with a fork and mix in the saffron along with the milk. Check out how to cook basmati rice for more details.

Boil carrot, beans and peas.

Peel the skin and chop pineapple and apple into cubes. You can add pear also.

Now the cooked rice, vegetables, nuts and fruits are all ready. Now making the pulao is a breeze.

Heat butter in a pan, add caraway seeds, when it splutters, add cardamom, cinnamon, cloves, star anise and bay leaf.

Saute for 2 seconds and add slivered ginger pieces.

Saute the ginger for 2-3 minutes, then add the par boiled vegetables, cardamom powder, fennel powder, raisins and all the nuts.

Mix in the rice and cook on low flame for 2 minutes and switch it off. Add the chopped fruits, mix well and serve. Do not cook after adding fruits.

Garnish with a little fresh cream and 2-3 edible rose petals or a tsp of rose water if preferred.

If preferred, you can also add a few paneer cubes sauteed in butter to the pulao.

You can also add 1 or 2 slit green chillies after frying the ginger. It is optional.