- 2 tablespoons ghee/clarified butter
- 12-15 cashews
- 8-10 almonds
- 2 tablespoons raisins
- 2 green cardamoms
- 5 cloves
- 1 teaspoon cumin/jeera
- 1 bay leaf
- 1 star anise
- 1 teaspoon fennel seeds/sauf
- 1 small cinnamon stick
- 2 medium onions thinly sliced
- 1 tablespoon ginger garlic paste
- 1 cup (250g) rice, soaked in water for 30 minutes
- 1 ½ cups water (measure water from the same cup as you measure the rice)
- ¼ teaspoon fennel/sauf powder
- ¼ teaspoon cardamom powder
- 2 tablespoons tutti frutti
- salt to taste
- 20 saffron strands soaked in 5 tablespoons of warm milk
- 1 tablespoon ghee/clarified butter
- Pomegranate for garnishing
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pressure cooker add ghee and once it turns hot add cashews and almonds. Now roast them for 2 minutes on medium flame until they turn light golden. Once done remove them in a plate.
- Similarly fry raisins for few seconds till they swell up and remove them in a plate.
- Now add all the whole spices like cloves, cinnamon stick, bay leaves, cumin seeds, fennel seeds, star anise, cardamoms and toss for few seconds or until they turn aromatic.
- Further add the thinly sliced onions and cook for 4-5 minutes or until they turn dark brown in colour. Now add ginger garlic paste and cook for another minute.
- Further add the soaked rice and water.
- Now add sauf powder, elachai powder, fried nuts, raisins, tutti frutti, salt, saffron milk and 1 teaspoon ghee and gently mix.
- Pressure cook for 1 whistle.
- Garnish with pomegranate. Kashmiri Pulav is ready. Serve hot with raita, papad or salad.
- If you are taking 1 cup rice then use 1.5 cups of water. Always measure both rice and water from the same cup. Do not add extra water, else the pulav will become soggy.
- Do not skip the sauf and cardamom powder, as it will add a great taste and aroma.
- You can add a teaspoon of sugar if you like your Kashmiri Pulav extra sweet.
- Thinly slice the onions as they will fry easily and give a better colour and texture.