Kashmiri Pulao has a distinct sweetness and its specialty distinguishes it from the rest of the Pulao and biryani. Try this easy Kashmiri Pulao recipe and give a surprise to your guests and family.

Total time: 35min

Servings: 2

Ingredients of Kashmiri Pulao recipe:

750 grams of basmati rice

1 piece Green Chili

10 mint leaves

15 raisins

8 cashew nuts

5 chopped pistachios

3 Green Cardamom

1/4 teaspoon black pepper

2 teaspoons refined oil

1 large chopped onion

1/4 inch crushed ginger

1/4 teaspoon cumin powder

1 chopped saffron

10 chopped almonds

5 chopped walnuts

1 curry leaf

1/4 teaspoon cumin seeds

2 tablespoons Ghee

How to make Kashmiri Pulao recipe:

 Step 1:

Wash the basmati rice twice in water, pour it into the pan and add 3-4 times the amount of water from the rice. Then add salt and a spoon of oil.

 Step 2:

Cook on low flame till the rice is cooked but make sure that it remains granulated. Remove from heat. Remove the water and keep the cooked rice aside.

 Step 3:

Now take ghee and oil in a pan. When it gets hot, add chopped onion and sugar.

 Step 4:

Fry the onion on medium heat till golden. Remove the onion from the pan and keep it aside.

 Step 5:

Add spices like bay leaf, cardamom, cumin, cloves, cinnamon, black pepper in this oil and cook on low heat for few seconds.

 Step 6:

Now add dry fruits, crushed ginger, chopped green chillies, raisins and cook on low heat until the nuts turn brown.

 Step 7:

Now add mint leaves and stir.

 Step 8:

Add cumin powder and salt and cook.

 Step 9:

Add saffron (crush well before use) and stir for a few seconds.

 Step 10:

Now add cooked rice and stir it lightly so that the rice does not break. Stir until the nuts are mixed well in the rice.

Step 11:

Finally, add onion and stir well. (Save a little onion for garnishing)

 Step 12:

Remove from heat and garnish with chopped mint leaves and onions and serve with a curry.