Kashmiri Pulao

When occasions like Eid approaches, the first people you start to miss is your family. This is not the first Eid I am without my parents, but this time we are all fragmented. We are here, my parents are home, my sister is back to the US and B is travelling to Europe with his friends – yes, going to have fun! Somehow, it feels sad, yet I remind myself that the loneliest Eid I had and console myself that Alhamdulillah, all is much better now. When I was carrying Azza, that was five years ago, D and umma got their chance to go for Hajj. Naturally, umma was excited as well as worried from one side. I would be towards the fag end of my pregnancy when they would be travelling. On top of that, HD had check-ups back home which he could just not avoid. While sending off them at the airport, I put up a strong face. And then in another week, HD was gone, so it was just me and Rasha. I gave myself consolation by booking HD’s return ticket on the Eid day, so that I didn’t miss it all completely. Two days before Eid, I was only sobbing myself to sleep along with Rasha, hehe… The day before Eid, I drove all the way to my friend’s house (I never drove when I was nine months carrying with Rasha) to put henna on my hands so that I would feel nice. When I think of those days, a tinge of sadness comes in but the thought that my parents performed Hajj, Alhamdulillah, after wishing for the same for long and HD was back in good healthy was good enough reason to feel content that it was not that bad. πŸ™‚


Since this Eid, we slaughter a goat in reminiscence of the great sacrifice of Prophet Ibrahim (AS) and because of this practice, it is more of a meaty celebration. I have already shared a few interesting mutton recipes – you could refer to the Thalassery Mutton Biriyani recipe, or pair some special neychoru with Green Mutton Masala. So this time, I decided that I would share a vegetarian recipe this time, though when paired with a spicy non-vegetarian dish, this platter of rice is awesome. Kashmiri cuisine is known for it’s mix of sweet and spicy and this pulao is no different. In fact, I loved eating it as it is without any sides! The first time I made it, it vanished and I didn’t get enough to click a picture. The second time I made it, I made sure I clicked it before serving it… Hehe… Off to the recipe…



Kashmiri Pulao

Course Rice
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Rafeeda


  • 2 tbsp ghee
  • 2 tbsp oil
  • 1 large onion sliced thinly
  • 3 tbsp cashew-nuts
  • 3 tbsp pistachio kernels
  • 3 tbsp raisins
  • 1 tsp cumin seeds
  • 4 cloves
  • 1 pc cinnamon
  • 1 bay leaf
  • 2 cardamoms crushed
  • 1 star anise
  • 2 cups basmati rice washed, soaked for 30 minutes and drained
  • 1/2 cup milk
  • 8-10 strands saffron
  • 3 cup boiling water
  • Salt to taste
  • 4 slices pineapple quartered
  • 1/2 pomegranate seeds separated


  • Warm the milk. Add the saffron and let it seep.
  • Heat ghee and oil in a wide saucepan. Fry the onions till crisp. Drain and set aside.
  • Fry the cashew-nuts and pistachios. Drain and keep along with the fried onions.
  • Add the raisins, and let it puff. Immediately drain and keep along with the other ingredients.
  • In the same oil-ghee, splutter cumin seeds.
  • Add the whole spices - cloves to star anise and fry it briefly.
  • Add the drained rice and saute till crisp. Add the milk and cook for a minute.
  • Now add the boiling water and sufficient salt and allow it to boil on high flame.
  • Reduce to the lowest possible and cook on closed lid till water evaporates and the rice is cooked.
  • Add the fried ingredients (onions, nuts, raisins) and the fruits and toss altogether.
  • Switch off immediately.
  • Serve warm with a spicy curry - it is good as it is!

Join the Conversation

    1. Rafeeda AR Author says:

      Thank you Beena…

  1. Delicious..perfect pulao with spicy chicken/ mutton curry…

    1. Rafeeda AR Author says:

      Thank you so much Shabbu…

  2. Sounds delicious…A great variation. I have had pulao when i visited Kashmir , a decade before. They were just out of the world. But i do not remember fruits in them..

    1. Rafeeda AR Author says:

      Maybe there are variations… Most of the recipes I saw online had an array of fruits and nuts… Thank you so much dear…

    1. Rafeeda AR Author says:

      Do try and share your results… πŸ™‚

  3. I know that feeling of missing our family during celebrations…..This reminds me of my college days…… There z a restaurant near our college and we frequently ordered Kashmiri pulao from there….. Love the combo of pulao and fruits….. πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Remya… πŸ™‚

  4. very interesting recipee..looks so yummy

    1. Rafeeda AR Author says:

      Thanks a lot Sangeetha…

  5. Lovely pulao, looks so delicious..

    1. Rafeeda AR Author says:

      Thanks a lot Sona…

  6. very delicious,kids love this pulao very much as it is mildly spiced..yummm πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Julie… πŸ™‚

  7. Yummmm!!! Wishing you and your family a very blessed Eid !!!

    1. Rafeeda AR Author says:

      Thank you so much Nammi…

  8. It looks so yummy and tasty dear Rafeeda.. Droolinggg..

    1. Rafeeda AR Author says:

      Thank you so much Seena…

  9. Perfect recipe for the occasion Rafee…. Eid Mubarak in advance dear

    1. Rafeeda AR Author says:

      Thank you so much Niloufer…

  10. I m glad u got through all the tough times ..Eid wishes to you in advance Rafee..have a good one. It was great meeting to this time and looking forward to meet you again next time and proably taste your specials too =D

    1. Rafeeda AR Author says:

      Yes InShaAllah, me too! Thank you so much Vinee…

  11. Kashmiri pulao adipoli.

    1. Rafeeda AR Author says:

      Thanks a lot Swathi…

  12. a nice nutty and fruity pulao. A change from the usual veg pulao. Looks so good.

    1. Rafeeda AR Author says:

      Thank you so much Mayuri…

  13. This pulao looks super yummy and flavourful! just love the colours! and I am glad that I got connected to your blog via The Red Lychee πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much for coming by Vajeea… πŸ™‚

  14. Mouth watering Kashmiri Pulao Rafeeda. Kashmiri Pulao is a rare pulao which is sweeter unlike other pulaos.

    1. Rafeeda AR Author says:

      Yes… and that’s what makes it different too! Thanks a lot Shravani…

  15. Looks super tempting

    1. Rafeeda AR Author says:

      Thank you so much Moumita…

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