Ingredients

  • • 1 cup Shahjahan basmati rice (soaked for 30 minutes)
  • • 1 tbsp ghee / clarified butter
  • • 10 cashews / kaju (halved)
  • • 3 tbsp raisins / dry grapes
  • • 15 pistachios / pista
  • • 1 tsp jeera / cumin seeds
  • • 1 medium sized bay leaf / tej patta
  • • 2 pods cardamom / elachi
  • • 1 inch cinnamon stick / dalchini
  • • ½ tsp pepper / kali mirch
  • • 5 cloves / lavang
  • • ½ tsp fennel seeds / saunf
  • • 1 medium sized onions (thinly sliced)
  • • 1 green chilli (slit lengthwise)
  • • salt to taste
  • • 1 tsp ginger-garlic paste / adrak-lasun paste
  • • ½ tsp kashmiri red chili powder / lal mirch powder
  • • 1½ cups water
  • • 2 tbsp saffron milk
  • • 2 tbsp coriander leaves (chopped)

Pulao - “If cooking is an art, cooking Kashmiri Pulao is a masterpiece.”

Kashmiri Pulao


Kashmiri Pulao is the perfect meal to serve your friends and colleagues. No matter what their mood is, after they eat your Shah Jahan Basmati Rice's Zafrani Pulao, they will be elated.


Here's the recipe :