Kashmiri Pulao with Coconut Milk
Servings Prep Time
3people 30minutes
Cook Time
Servings Prep Time
3people 30minutes
Cook Time
  1. Wash the rice and allow to drain.
  2. Heat half of ghee and oil taken in a pan.
  3. Add in three fourth of the onions taken (reserving a little to be used while cooking the rice).
  4. Let it fry nicely until it turns golden brown.
  5. Remove from flame and keep it aside.
  6. To the same pan, add the raisins, cashew nuts, pistachios and almonds. Fry until they become golden brown in color.
  7. Next, to the same pan add in 1 tbsp each of ghee and oil.
  8. Now add the cloves, cinnamon, cardamom, and bay leaf. And saute for a minute.
  9. Add in rest of the sliced onions, ginger, green chilies and crushed fennel seeds.
  10. Saute well.
  11. To this add the washed and drained rice.
  12. Mix well. Saute until the rice is fried well and turns crisp.
  13. Now add the coconut milk, turmeric powder and salt. (If adding saffron, add at this stage).
  14. Mix and cook covered in low flame until cooked completely.
  15. In the meanwhile, heat the remaining ghee and oil in another pan.
  16. Saute the carrots and peas with little salt.
  17. Cook covered for 5-10 minutes.
  18. Once done, switch the flame off.
  19. When the rice is cooked, add the fried onions, dry fruits, pineapple, apple, pomegranate and the cooked carrots and peas.
  20. Add the rose water in 1 tbsp water and sprinkle on top of the rice.
  21. Mix well and cook covered for 1 minute.
  22. Delicious and flavorful Kashmiri pulao is ready.