Kashmiri Pulao Recipe | Fruits and Nuts Pulao

Kashmiri Pulao, also known as Kulu Pulao or Poshan Pulao, is a rice dish from the Indian subcontinent. It is made with saffron, almonds, pistachios, cashews and raisins. This recipe has been adapted to use ingredients commonly found in Western cuisine.

Kashmiri Pulao Recipe | Fruits and Nuts Pulao is a delicious rice dish that features fruits and nuts. It can be made in less than 30 minutes, making it perfect for busy weeknights.

This Kashmiri pulao is unlike any other pulao dish you’ve ever tried. Because this pulao is sweet, while others are hot. Furthermore, it is extremely simple to create. Sweet Pulao is another name for this dish, which is prepared with dried fruits, fruits, and spices. This goes well with gravy and raita. Furthermore, the components such as ghee, dried fruits, and fruits make this a highly nutritious dish.

How to make Kashmiri Pulao (Kashmiri Rice):

To prepare this dish, start by roasting the spices in ghee and then boiling the rice with the spices. Then, in the ghee, roast the dried fruits and fruits of your choice, seasoning them with salt and sugar. After that, add the rice. Mix thoroughly. Finally, toss in some saffron water or food coloring, cover, and simmer for 2 minutes. Serve the hot, sweet pulao with gravy on the side. as well as raita

Learn more about the following ingredients:

For this dish, Basmathi rice is utilized. If Basmati rice is unavailable, sona masuri rice may be substituted. Long grain Basmathi rice, on the other hand, is better for this dish.

Fruits such as pineapple, pomegranate, and apple may be used in this recipe as dry fruits. This is done using dry fruits like almonds, cashews, and raisins. When dried fruits are fried in ghee, their taste is enhanced. This dish is made healthier and more delicious with the addition of these fruits and dried fruits.


Sugar: The sweetness of this comes from the sugar, which you may adjust to your liking.

Cardamom, cinnamon, bay leaves, cloves, and shahi jeera are some of the spices that are utilized in this dish. These spices have a pleasant fragrance and are also nutritious.

kashmmiri pulao


Recipe for Kashmiri Pulao

Course Main Course, Dinner, inidan cookery, lunch-box

Indian cuisine

Sweet pulao from Kashmir, sweet piulao

20-minute prep time

Time to cook: 20 minutes

40-minute total time

  • 5 tablespoons Ghee
  • 2 leaves of bay
  • 1 cinnamon stick
  • 5 cardamom pods
  • 5 cloves
  • 1 teaspoon shahi jeera (
  • 1 cup of dried fruits
  • apple (1/2 cup)
  • pomegranate juice, 1/4 cup
  • pineapple, half-cut
  • salt as needed
  • 5 tsp sugar (modify according to personal preference)
  • a cup of rice
  • 1 tablespoon saffron
  • 3 tablespoons of milk
  • 8 quarts liquid

Prepare ahead of time:

  • Basmati rice should be washed and rinsed before being set aside for 20 minutes.

  • Chop the dried and fresh fruits. maintain a side

  • In a dish, combine the heated milk and the saffron. Remove it from the equation.


  • Ghee should be heated in a Kadai. When the ghee is heated enough, toss in the spices and cook until fragrant.

  • Then add water to bring the rice to a boil. Season with salt. Once the water has to a boil, add the basmati rice that has been soaked. Stir everything together well.

  • When the rice has reached 70 percent doneness, drain the water and spread the rice out on a dish to cool.

  • Heat the ghee in a kadai, then add the dried fruits and cook them till they are golden brown.

  • Once the dry fruits have been sufficiently cooked, add the chopped fruits to the kadai and fry with the dry fruits. To taste, season with salt and sugar.

  • Then add the cooked rice and thoroughly combine it with the dried fruits and fruits. Pour the saffron milk over the rice and let aside for a few minutes. So that the saffron provides color and taste.

  • After that, combine everything well and serve the hot Kashmiri pulao with gravy.

Watch this video to learn how to make Kashmiri Pulao:


Recipes that are similar to Kashmiri Pulao include:

Veggie pulao: Soak the Basmati rice for 20 minutes before making this vegetable pulao. Then, in a pan, melt the ghee and add the spices. After that, add the chopped onions. Cook them in butter. Then add the ginger garlic paste and continue to cook until the raw taste is gone. Then add the diced tomatoes and simmer until soft. Now add the chopped vegetables and cook over a medium heat for a few minutes. Then bring the water to a boil and season with salt. Taste and adjust as needed. Finally, bring the rice to a boil and simmer it covered over medium heat. With raita and gravy, serve the hot veg pulao.

Paneer Pulao: Wash and soak the basmati rice for 30 minutes before preparing this Paneer pulao. Then create a paste with the ginger, garlic, and green chilies and set it aside. In a pan, melt the ghee and add the chopped onions. Fry until they are golden brown. Add the entire spices or garam masala powder at this point. After that, add the soaked basmati rice and cook for another 5 minutes. Then add the lemon juice, salt, and water. Cook the rice over medium heat with the lid closed. The paneer should now be cut into cubes and fried in ghee. When the rice is done, add the paneer and cover with a lid. So that the paneer absorbs all of the rice’s flavor. Finally, combine the paneer cubes with the rice and serve with raita or sauce.

Tomato rice is a one-pot dish that is similar to vegetable pulao. The only difference is that instead of using all of the vegetables, this dish just uses tomatoes. This is a great option for lunchboxes and weeknight dinners. Add roasted cashews to this recipe for a richer flavor.


The kashmiri pulao with pineapple is a delicious and easy to make recipe that can be served as a main dish or as a side dish.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.