Ever had a dish so good that you took a bite, closed your eyes, and went, “Waah! Kya baat hai!”? That’s Kashmiri Pulao for you. This isn’t your everyday rice dish; this is a royal treat straight from the breathtaking valleys of Kashmir!
Think of it as the ultimate glow-up for plain rice, where it meets the sweetness of nuts, the luxury of saffron, and the fluffiness of Barkat Rice to create pure magic on your plate. Whether you’re looking to impress your family & friends or just want to make your everyday meal a little extra, this dish has got your back!
Why You’ll Love This Kashmiri Pulao
- Finger-licking Flavors – A perfect balance of sweet, nutty, and mildly spiced flavours.
- Festive Feels Anytime – Whether it’s Diwali, a family dinner, or just a random Tuesday, this dish adds royalty to any meal.
- Simple Yet Fancy – No need for a Michelin star, this recipe is beginner-friendly but tastes next-level.
- Aromatic & Light – Unlike heavy biryanis, Kashmiri Pulao is gentle yet indulgent.
Ingredients You’ll Need
For the Pulao:
- 1 cup of Mahek Barkat Rice (long-grain Basmati, soaked for 30 minutes)
- 2 cups water
- 1 tbsp ghee or butter
- 1 small onion, sliced
- ½ tsp cumin seeds
- 4-5 saffron strands (soaked in 2 tbsp warm milk)
- 1 small cinnamon stick
- 2-3 green cardamoms
- 2 cloves
- ½ tsp salt
- ½ tsp sugar (optional but recommended for that perfect balance!)
For Garnishing:
- ¼ cup mixed dry fruits (almonds, cashews, raisins)
- ½ cup pomegranate seeds
- ¼ cup chopped pineapple (optional but trust me, it’s next level!)
- 2 tbsp fried onions
Step-by-Step Instructions
Step 1: Cook the Rice Like a Pro
Rice is the heart of this dish, and with Barkat Rice, you’re already winning. Drain the soaked rice and set it aside. In a heavy-bottomed pan, heat ghee and add cumin seeds, cinnamon, cardamoms, and cloves. Let them dance in the pan for a few seconds until your kitchen smells heavenly.
Add the drained rice and give it a light toss, coating it with all that fragrant goodness. Pour in the water, season with salt and sugar, and bring it to a gentle boil. Lower the heat, cover, and let it cook until the rice is perfectly soft yet separate. No sticky vibes, only long, fluffy grains!
Step 2: Time for That Saffron Glow-Up
Once the rice is done, drizzle the saffron-infused milk over it and give it a gentle fluff with a fork. Not only does this add an irresistible aroma, but it also gives your pulao that rich, golden “I’m expensive” look.
Step 3: Nuts & Fruits—The Real Game Changers
Heat a little ghee in a pan and toss in the almonds, cashews, and raisins. Fry them until golden brown because that’s where the crunch and sweetness come in. This little step takes your pulao from basic to bawse!
Step 4: Assemble the Dish Like a Pro Chef
Gently mix the toasted nuts and fruits into the rice. Garnish with pomegranate seeds, fried onions, and pineapple chunks (optional) for an explosion of flavours and textures.
Serving Suggestions
- Pair your Kashmiri Pulao with a cool cucumber raita or a mild paneer curry for that perfect combo.
- Want full-on Kashmiri vibes? Serve it with a glass of saffron-infused kahwa. Classy, right?
Why Barkat Rice?
A dish this royal deserves only the best rice, and that’s where Barkat Rice comes in. Each grain stays long, separate, and fragrant, making your pulao taste as authentic as it gets. So if you want next-level pulao that makes people go “Yeh toh restaurant-style hai!”, you know which rice to pick!
Final Thoughts
Enough talk—it’s time to get your apron on and cook this delicacy with Barkat Rice! Whether you’re cooking for a special occasion or just craving something different, this Kashmiri Pulao will elevate your meal like a boss. And hey, when your family takes a bite and says “Waah! Kya pulao banaya hai!”, just flash that smug smile—you earned it.
Happy cooking!