Kashmiri Pulao
A hearty vegetarian built around basmati rice, green cardamom pods and cloves — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the basmati rice in several changes of cold water until it runs clear, then soak it for 20 minutes and drain; meanwhile steep the saffron in the warm milk.
- Heat the ghee in a heavy pot over medium heat and lightly fry the almonds and cashews until golden, then lift them out and set aside.
- In the same ghee add the cardamom, cinnamon, bay leaf and cloves and let them sizzle for 30 seconds until fragrant.
- Add the sliced onion and fry until soft and pale gold, then stir in the ginger-garlic paste and slit green chillies and cook for another minute.
- Add the drained rice and salt and stir gently for 2 minutes to coat the grains in the spiced ghee, taking care not to break them.
- Pour in 2 1/4 cups of hot water along with the saffron milk, bring to a boil, then cover tightly, reduce the heat to very low and cook undisturbed for 12 to 15 minutes until the water is absorbed.
- Turn off the heat and let the pulao rest covered for 5 minutes, then fluff with a fork and fold in the fried nuts and fresh pomegranate seeds before serving.
You'll use: Frying pan / skillet · Large pot · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Kashmiri Pulao take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Kashmiri Pulao vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Kashmiri Pulao is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Kashmiri Pulav.JPG by Renupradhul, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.