Nisha's Kitchen - A large,collection of Indian recipes



Kashmiri Pulao

Kashmiri Pulao






Basmati rice 2 cups
Milk 2 cups
Beaten cream 1/2 cup
Sugar 1 tsp.
Cumin seeds 1/2 tsp.
Cloves 3
Cinnamon 1
Cardamoms 3
Bay leaf 1
Ghee 2
Canned chopped mixed fruit (drained) 1
Edible rose petals 2-3
Salt according to taste

Preparation Method

  • Wash and soak rice for 15-20 minutes. Drain rice and keep aside.

  • Mix milk, cream, sugar, salt.

  • Heat Ghee(clarified butter) in a pan.

  • Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.

  • Allow to splutter. Add rice and fry in Ghee(clarified butter) for 2 minutes.

  • Add milk, cream, mixture.

  • Add 1/2 cup water. Bring to a boil, cover and simmer till rice is cooked.

  • Mix in the drained fruit very gently. Garnish by sprinkling finely broken rose petals.


Serve hot with a curry or tadka dal.




Nisha's Kitchen - A large,collection of Indian recipes