kashmiri pulao recipe kashmiri biryani dry fruits biryani kashmiri rice pilaf recipe sagar kitchen

Kashmiri Pulao Recipe | Kashmiri Biryani | Dry Fruits Biryani | Kashmiri Rice Pilaf

How to Make Kashmiri Pulao recipe by Sagar’s Kitchen. Kashmiri Pulao or Kashmiri Biryani or Dry Fruits Biryani or Kashmiri Rice Pilaf can be made with this easy-to-follow steps. Sagar Kumar brings you an aromatic dish filled with dry fruits, fragrant spices, and pure Kashmiri feelings. Try it today and savor the taste of India’s Kashmiri cuisine.

Kashmiri Pulao Recipe | Kashmiri Biryani | Dry Fruits Biryani | Kashmiri Rice Pilaf

Recipe by Sagar KumarCourse: MainCuisine: Indian


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Today’s recipe is Kashmiri Pulao. It’s a recipe that’s found in the cookbook that comes with a pressure cooker, among many others. I’m telling you the truth; it’s very tasty.


  • 1 spoon of pure clarified butter (desi ghee)

  • A generous amount of cashews, almonds, and raisins

  • 1/2 teaspoon of cumin seeds

  • 1/2 teaspoon of whole fennel seeds

  • A small piece of cinnamon

  • 1 black cardamom

  • 3 to 4 green cardamoms

  • 2 cloves

  • 2 bay leaves

  • A pinch of asafoetida

  • Ginger powder (optional)

  • 1 cup of rice (for 3 people)

  • 2 tablespoons of fried and crushed onions

  • 1.5 cups of water (or 2 cups if not using milk)

  • 1/2 cup of milk (optional)

  • A little salt


  • Now, first, take a pan and add a spoon of adulterated clarified butter (desi ghee). Yes, the same one that’s available in the market. I was just joking; you should use pure clarified butter (desi ghee).
  • Now, roast a lot of cashews, almonds, and raisins until the raisins puff up. When that happens, you know it’s all done. Some people might comment that adding so many dry fruits will make my house worth selling, but I say the balcony and the bathroom should also be included!
  • Now, take the remaining ghee in which you’ve added 1/2 teaspoon of cumin seeds, 1/2 teaspoon of whole fennel seeds, a small piece of cinnamon, a black cardamom, 3 to 4 green cardamoms, 2 cloves, 2 bay leaves, a pinch of asafoetida, and optionally, some ginger powder. Or don’t add it; it’s okay. Roast all of this for a minute or so.
  • Now, take the soaked rice, I have taken 1 cup of rice for 3 people. Add 2 tablespoons of fried and crushed onions. Mix it all well. For 1 cup of rice, add 1.5 cups of water and 1/2 cup of milk, or if you don’t want to add milk, then add 2 cups of water. That means, whatever rice you add, double the amount of water.
  • Add a little salt, mix it all well, and start pretending to act. Cook it on low flame for 20-25 minutes, and then enjoy. And don’t forget to comment below before you go!


  • Kashmiri Pulao is usually mildly spiced. Adjust the amount of spices like green cardamom and cloves to your preference for a milder or stronger flavor.
  • While simmering the pulao, keep the flame low to prevent burning or sticking at the bottom. This slow cooking allows the rice to absorb the flavors and cook perfectly.
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