Kashmiri Pulao Recipe

Method11 steps · about 1 hr

1. 1

   Step 1: Rinse the dry rice a few times in separate rinse water, then soak in ample fresh water for at least thirty minutes. Drain completely. Thinly slice the small onion and separate its layers.

   Rice soaking · 30 minUses 1 cup basmati rice · fresh rinse/soak water, drain and discard

   
2. 2

   Step 2: If choosing saffron milk, heat the optional three tablespoons milk 20–30 seconds in a microwave or gently on the stove, then add two pinches saffron and leave to bloom. Otherwise reserve dry saffron for 7, or choose rose water instead. Separately crush the half teaspoon fennel; it is used at 5 regardless of the milk option.

   Uses 3 tbsp milk only if choosing saffron bloom · 2 pinch saffron only if choosing milk bloom · 0.5 tsp fennel seeds

   
3. 3

   Step 3: Heat the first tablespoon from the total 2½ tbsp ghee. Fry the chosen 8–10 cashews or almonds until light golden, then add raisins (1 tbsp) until plump. Remove the nuts and raisins to a plate, retaining residual ghee in the pan.

   Uses first 1 tbsp from 2½ tbsp total ghee · 8–10 cashews · 1 tbsp raisins

   
4. 4

   Step 4: Add only the second tablespoon from that same ghee supply. Fry the sliced onion (1) until light golden, then lower heat until deeper golden without burning. Set the fried onions aside and retain the residual frying fat.

   Uses second 1 tbsp from 2½ tbsp total ghee · 1 onion · only leftover frying fat, reserved nuts remain on plate

   
5. 5

   Step 5: Return any existing ghee that drains from the reserved nuts/onions to the pot. Add the crushed fennel and all other listed whole spices plus optional dried ginger. Fry gently until aromatic without burning; do not add another total ghee dose.

   Uses 1 bay leaf · 0.5 tsp caraway seeds · 1 black cardamom · 1 inch cinnamon stick · 3 green cardamom pods · 4 cloves · 0.5 tsp dried ginger powder · only remaining existing fat, no new raw ghee total

   
6. 6

   Step 6: Add the soaked drained rice from 1, initial salt (0.25 tsp), optional sugar (1–2 tbsp) and only the last half tablespoon from the 2½ tbsp ghee supply. Fry 2–3 minutes.

   Uses last ½ tbsp from 2½ tbsp total ghee · 1–2 tbsp sugar · 0.25 tsp salt · same dry rice rinsed and soaked thirty minutes · same retained frying fat with all measured spices

   
7. 7

   Step 7: Add only the chosen cooking water: 1½ cups stovetop pressure or 2 cups ordinary pot or 1¼ cups Instant Pot. Add the bloomed saffron milk if prepared; otherwise add the dry saffron directly if using it. Add optional teaspoon rose water (1 tsp) instead or alongside saffron. Taste the liquid and use separate extra salt only if needed.

   Uses one cooking water 1½ stovetop pressure or 2 ordinary or 1¼ Instant Pot · 2 pinch dry saffron only if milk bloom skipped · 1 tsp rose water · extra salt only after cooking-liquid taste test · only if milk-bloom route selected; not new raw milk/saffron · same rice with salt/optional sugar and final half tablespoon ghee

   
8. 8

   Step 8: Choose one cooking route. STOVETOP PRESSURE: close and cook over medium heat to one whistle, then turn off and let pressure drop fully. ORDINARY POT: bring to a rolling boil, reduce to low, cover and cook until all rice is fully done. INSTANT POT: use Sauté for earlier frying, switching to low for the onions; after adding its selected water, seal and cook HIGH five minutes. Let pressure release naturally at least 5–6 minutes and longer if needed; open only when pressure has dropped fully, following the device instructions.

   Uses same rice with exactly one cooking water route

   
9. 9

   Step 9: Open only once pressure has fully dropped on a pressure route, or the ordinary-pot rice is fully cooked. Fluff gently with a fork.

   Uses same rice, pressure dropped fully if applicable

   
10. 10

    Step 10: Transfer Kashmiri pulao to a serving bowl.

    Uses same completed rice

11. 11

    Step 11: Top the cooked rice with the same reserved fried onion, nuts and raisins plus quarter cup pomegranate arils and half cup combined chopped apple/pineapple. The fruit amount is a combined total, not half cup of each.

    Uses 0.25 cup pomegranate arils · 0.5 cup apple and pineapple · same bowl of cooked rice · same selected nuts/raisins removed from pan 3 · same onion fried 4, not raw new onion