Kashmiri Pulav Recipe | Fragrant & Flavorful

30 minutes 2 People

Kashmiri Pulav

A traditional Kashmiri delicacy made with the aromatic, long-grained Daawat Pulav Basmati Rice, Kashmiri Pulav is a delight for the taste buds! A mix of zesty spices and exotic nuts, it’s perfect for a delicious meal with friends and family.

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CUISINEKashmiri, Indian
SEASONAlways Loved
OCCASSIONWeekend Meal, Party, Everyday Meal, Festival
MEAL TYPEParty, Dinner, Lunch
SPECIALITYDaawat Pulav Rice

Recipe Variants

MADE EASY

Ingredients	Step by step guide
Ingredients 1½ Cups of Daawat Pulav Specialist Basmati Rice Water 2 tbsps ghee 1 tsp cumin seeds 2 black cardamoms 2 green cardamoms 2-3 cloves 1 tsp fennel seeds 1 bay leaf 1-inch cinnamon stick 5-6 cashew nuts 2 tsps raisins Cottage cheese (150 g) ½ tsp dried ginger powder ¼ tsp asafoetida ½ cup of milk Fresh pomegranate seeds Salt to taste	Step by step guide Step 1 Pour 1½ cup of Daawat Pulav Specialist Basmati Rice into a big bowl. Wash the rice thoroughly with sufficient water at least 2-3 times. Step 2 Add some more water and let the rice soak in the bowl for 20-25 minutes. Step 3 On low or medium flame, heat 2 to 3 tbsps of oil or ghee in a deep pan. Step 4 Add cumin seeds, black cardamom seeds, cloves, fennel seeds, bay leaf, and cinnamon stick to the heated oil. Step 5 Sauté the spices until the oil becomes fragrant, or until you hear a crackling sound. Step 6 Add 5-6 cashew nuts, raisins, and cottage cheese cubes to the mix and sauté. Step 7 Next, add dried garlic powder and asafoetida to the mix and stir well. Step 8 Pour the boiled Daawat Pulav Specialist Basmati Rice, water, milk, and salt to taste. Step 9 Cover with a lid and let it cook on medium heat for 10-12 minutes. Switch off the heat and let it rest for 15 minutes. Step 10 Garnish with fresh pomegranate seeds and serve hot.

Ingredients

Step by step guide

Ingredients

1½ Cups of Daawat Pulav Specialist Basmati Rice
Water
2 tbsps ghee
1 tsp cumin seeds
2 black cardamoms
2 green cardamoms
2-3 cloves
1 tsp fennel seeds
1 bay leaf
1-inch cinnamon stick
5-6 cashew nuts
2 tsps raisins
Cottage cheese (150 g)
½ tsp dried ginger powder
¼ tsp asafoetida
½ cup of milk
Fresh pomegranate seeds
Salt to taste

Step by step guide

Step 1 Pour 1½ cup of Daawat Pulav Specialist Basmati Rice into a big bowl. Wash the rice thoroughly with sufficient water at least 2-3 times.
Step 2 Add some more water and let the rice soak in the bowl for 20-25 minutes.
Step 3 On low or medium flame, heat 2 to 3 tbsps of oil or ghee in a deep pan.
Step 4 Add cumin seeds, black cardamom seeds, cloves, fennel seeds, bay leaf, and cinnamon stick to the heated oil.
Step 5 Sauté the spices until the oil becomes fragrant, or until you hear a crackling sound.
Step 6 Add 5-6 cashew nuts, raisins, and cottage cheese cubes to the mix and sauté.
Step 7 Next, add dried garlic powder and asafoetida to the mix and stir well.
Step 8 Pour the boiled Daawat Pulav Specialist Basmati Rice, water, milk, and salt to taste.
Step 9 Cover with a lid and let it cook on medium heat for 10-12 minutes. Switch off the heat and let it rest for 15 minutes.
Step 10 Garnish with fresh pomegranate seeds and serve hot.