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Vegetable Kashmiri Pulao Recipe

Vegetable Kashmiri Pulao Recipe

Vegetable Kashmiri Pulao Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Kashmiri
Servings 6
Calories 77 kcal


  • 2 tbsp Ghee
  • ½ tsp Caraway Seeds (Shahi Jeera)
  • 2 Green Cardamom
  • 2 Black Cardamom
  • 2 Bay Leaf
  • 2 tbsp Pomegranate Seeds
  • 3-4 Clove
  • 6 Black Peppercorns
  • cup Milk
  • cup Water
  • cup Rice
  • 1 pinch Saffron
  • cup Fennel Powder
  • cup Dry Ginger Powder
  • cup Salt
  • ½ cup Fried Onion
  • 8 Cashew Nuts
  • 10-15 Raisins
  • 8 Almonds
  • ½ cup Paneer 
  • ¼ cup Apple 


  • Heat ghee in a pan.
  • When the ghee is hot, add shahi zeera, green cardamom, black cardamom, bay leaves, cloves and black peppercorns and let them crackle for a few seconds.
  • Add milk, water, rice, saffron soaked in milk, fennel powder, dry ginger powder and salt and cover the pan and cook on low heat till the rice is done.
  • Let the rice rest for 5 minutes and then fluff it using a fork.
  • Be gentle and take care to not break the grains of the rice.
  • Meanwhile the rice is cooking, fry the cashew nuts, raisins, almonds and paneer till golden brown.
  • Add fried onions, fried dry fruits and paneer, apple and pomegranate in the rice and mix gently.
  • Garnish with fresh coriander and serve hot.

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