How to make Kashmiri Pulao -

Fragrant kashmiri rice.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Saffron

Cuisine : Kashmiri

Course : Rice

For more recipes related to Kashmiri Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Fish Kofta Pulao Keema Biryani Kolambi bhaat Chicken Burnt Garlic Rice

Kashmiri Pulao

Kashmiri Pulao Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashmiri Pulao Recipe

  • Basmati Rice 1 1/2 cups

  • Saffron 5-6

  • Onions 2 medium

  • Oil to deep fry

  • Black cardamoms 3

  • Bay leaves 2

  • Cloves 3

  • Cinnamon 2 one inch

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Green cardamoms 3-4


Step 1

Wash and soak rice in three cups of water for half an hour. Drain, discard water and keep aside. Mix saffron in two teaspoons of water and keep aside. Peel, wash and slice onions. Heat sufficient oil in a kadai and deep-fry the onions till golden and crisp.

Step 2

Drain onto an absorbent paper. Heat four and a half cups of water, add black cardamoms, bay leaves, cloves, cinnamon, ginger powder, fennel seeds, asafoetida powder and salt and bring to a boil.

Step 3

Reduce heat and simmer on low heat for fifteen to twenty minutes or till reduced to three cups of stock. Remove from heat and drain the stock. Discard the spices. Heat ghee in a vessel, add cumin seeds and green cardamoms.

Step 4

When the cumin seeds change colour, add soaked rice and the drained stock. Bring to a boil, reduce heat and cover and cook till the rice is almost done. Sprinkle saffron and the fried onions over the rice and cook on dum for another ten minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.