By : Sneha Singh
September 17. 2025
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Sweet, aromatic, and rich with dry fruits—Kashmiri Pulao is a festive rice dish from the beautiful valley of Kashmir. Let’s make it step-by-step!
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Basmati rice Dry fruits (cashews, almonds, raisins) Fruits (apple, pineapple, pomegranate) Ghee Cinnamon Cardamom Cloves Bay leaf Saffron milk Sugar Salt
Soak basmati rice for 20 mins. Cook until soft yet separate. Drain and set aside—this forms the base of the pulao.
Heat ghee. Fry cashews, almonds, and raisins till golden. Remove and keep them aside for the final garnish.
In the same pan, sauté cinnamon, cardamom, bay leaf. Add fruits and stir lightly. This brings in sweetness and texture.
Add cooked rice, saffron milk, sugar, and salt. Mix gently. Cover and let it steam on low for 5 minutes.
Garnish with fried dry fruits. Serve warm with raita or just as it is. A sweet and savory masterpiece on your plate!
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