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Kashmiri Pulao


Nuts and dried fruits appear to be very popular ingredients in the cuisines of Northern India. Close to the mountainous regions of the Himalayas, Kashmiris create saffron infused rice dishes as part of their main meals.

bar Kashmiri Pulao

Picture by Werner Van Peppen

Serves 4

A few saffron strands
1 tbsp milk (optional)
4 tbsp butter or ghee
1 large onion, sliced
2 bay leaves
4 cloves
4 green cardamoms
1 large onion, sliced
1 green chilli, chopped
2-3 garlic cloves, crushed or 1 tsp garlic paste
1 piece root ginger, grated or 1 tsp ginger paste
1/2 tsp salt
10-12 sultanas
15-20 cashew nuts
10 almonds
1.5 cups or 300g basmati rice, washed


In a small bowl, soak the saffron strands in milk or warm water and set aside. Heat the butter or ghee in a saucepan which has a lid.

Add the bay leaves, cloves and cardamoms, and mix. Make sure they do not burn. Tip in the onion and fry for 5-7 minutes until golden brown. Add the chilli and fry for a minute. Mix in the garlic, ginger and salt and tip in the sultanas, cashew nuts and almonds. Fry for a minute and then fold in the rice. Add 650ml of just boiled water to the pan and cover. Simmer for 10 minutes until the rice is cooked. Serve hot with dal or a chicken curry.


This pulao can be served with savoury dishes.

(c) 2012

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