If there’s one dish that truly feels like a celebration on a plate, it’s the Royal Kashmiri Pulao. Maya Noor first tasted it at a wedding and was instantly captivated by the sweet aroma of saffron, the burst of sweetness from raisins, and the crunch of toasted nuts in every bite. This vibrant rice dish is rich, aromatic, and effortlessly elegant — perfect for special occasions or when you want to treat yourself to something extraordinary at home.

PREP TIME	COOK TIME
15 MIN	25 MIN

Ingredients:

Base Ingredients:

1 cup basmati rice (soaked for 20 minutes)

2 tbsp ghee (clarified butter)

1 medium onion, thinly sliced

1 small bay leaf

1 small cinnamon stick

2 green cardamoms

2 cloves

8–10 saffron strands soaked in 2 tbsp warm milk

1½ cups water

Salt to taste

Pomegranate seeds

Fried onions

Chopped mint or coriander leaves

Fruits & Nuts:

2 tbsp raisins

2 tbsp chopped cashews

2 tbsp chopped almonds

1 tbsp pistachios (optional)

4–5 seedless grapes (optional)

4 small pineapple chunks or apple slices (lightly sautéed or raw)

Equipments:

Heavy-bottomed saucepan or handi with lid

Small bowl (for soaking saffron)

Wooden spatula or spoon

Knife and chopping board

Small frying pan (for roasting dry fruits)

Step-by-Step Guide

Step 1: Prepare the Rice

• Rinse 1 cup basmati rice thoroughly and soak it in water for 20 minutes.
• Drain the water completely before cooking.
• In a heavy-bottomed pan, boil 1½ cups water with a pinch of salt.
• Add the soaked rice and cook until it is 90% done — the grains should be soft but not mushy.
• Drain any excess water and set the rice aside.

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Step 2: Fry the Dry Fruits and Fruits

• In a small pan, heat 1 tbsp ghee on low flame.
• Add 2 tbsp cashews, 2 tbsp almonds, 1 tbsp pistachios, and 2 tbsp raisins.
• Roast until nuts are golden and raisins puff up. Remove and set aside.
• In the same pan, lightly sauté 4–5 grapes and a few pineapple or apple slices for 30–40 seconds. Set aside.

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Step 3: Sauté the Whole Spices

• In a larger pan or handi, heat 1 tbsp ghee.
• Add 1 bay leaf, 1 small cinnamon stick, 2 green cardamoms, and 2 cloves.
• Sauté for 30 seconds until aromatic.
• Add 1 medium thinly sliced onion and sauté until golden brown.

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Step 4: Combine Everything

• Add the cooked rice to the pan with the sautéed spices and onions.
• Gently mix using a cut-and-fold motion to avoid breaking the rice grains.
• Drizzle the saffron milk evenly over the rice.
• Add half of the fried dry fruits and fruits to the rice and mix gently.

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Step 5: Final Steam and Garnish

• Cover the pan with a tight lid and let the pulao steam on low heat for 5–6 minutes.
• Turn off the heat and let it rest for 5 more minutes.
• Open the lid, fluff the rice gently, and garnish with the remaining dry fruits, pomegranate seeds, and optional mint or coriander.

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Chef’s Notes & Cooking Tips

• Use aged basmati rice for best texture and aroma — it stays separate and fluffy after cooking.
• Always soak the saffron in warm milk for at least 10 minutes to release its full color and fragrance.
• You can replace pineapple/apple with seasonal fruits like sautéed pear or mango for variation.
• Roast dry fruits on low flame to avoid burning and to bring out their rich flavors.
• If you prefer a less sweet version, skip fruits like grapes and raisins, and increase the spice slightly.
• Add a small pinch of sugar while sautéing onions to help them caramelize faster and enhance flavor.

Serving Suggestions

• Serve Kashmiri Pulao with a side of boondi raita, mint yogurt dip, or plain curd to balance the sweetness.
• Pair it with a light korma, shahi paneer, or veg kofta curry for a full royal meal.
• For a festive touch, serve it in a copper handi or brass bowl with extra dry fruits on top.
• Sprinkle pomegranate seeds and place a small mint leaf on each portion for elegant presentation.
• This pulao also pairs beautifully with a glass of chilled chaas or rose sharbat.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	460 kcal
Protein	8 g
Carbohydrates	58 g
Sugars	7 g
Fat	20 g
Saturated Fat	8 g
Fiber	3 g
Sodium	190 mg
Cholesterol	18 mg