Wish list – Kashmiri pulao

Hola gente! I had tank list of dreams to chase soon after PhD, like very student have, to do this to do that, my list is still growing. One on the priority is to travel to Spain, Iceland, Athens and once again to Rome to eat all over again and again! let me see how far i can go. When mum was here we planned but couldn’t get them working, winter was too rough on her. But we had gala time with heavy baking and shopping. She flew to India and i’m back to work as post doctorate researcher for short term, not doing much of research work i seriously mean it! You know dissertation hang over, i need full solid holiday to get out of it, which i hardly see any near! There are more than 15 recipes, many trip photos to edit and post, which should be one among the  wish list….so better get active and stop ranting (note to self).   
Lets go to Kashmiri pulao which mum made last year, for my Finnish God parents they thoroughly enjoyed it. Since combination of fruits, nuts and salty rice is something special. Not many may like and i can’t handle pineapple there. The very tiny tinky pineapple in photo was used just for the photoshoot. The use of fruit can be according to ones own choice, make sure to mix the fruit with lukewarm rice just before you serve, to prevent cooking of fruit, if done well in advance pulao may become slushy.


150 gram basmathi rice
1 tbspn ghee
1 tbspn oil
1 large onion sliced
2-3 green chilies slit 
3 bay leaves 
1 star anies 
2 mace of nutmeg
good pinch of black cumin seeds/shajeera
5 cloves
2 inch cinnamon 
1/4 tspn ginger garlic paste
Salt to taste
Water required according to rice variety ( I used 1 and half glass of water)
Cut fruits 100 gram or more depending on your taste (we used apple, orange, grapes, mango, pomegranate and pear)
Almonds 10 numbers  skinned and fried to golden brown  (to skin soak almonds in water and peal the skin)
Cashews 10 numbers  fried to golden brown 
1 tbspn of finely chopped coriander 
Soak basmathi rice for 30 minutes. In a big pot (heat medium high), add oil and ghee. When oil warms up, add in cinnamon, cloves, star anies wait for 30 seconds for them to warm, then quickly add in bay leaves, mace of nutmeg, green chilies. Next onion goes in soon after the spices starts to splutter, fry the onions till they turn transparent or pale pink, don’t fry for too long or colour of rice will change (manage heat accordingly). Followed by quick frying of  ginger garlic paste till raw flavor subsides. Drain the rice and and add in and fry for about 2 minutes. Add required amount of water, salt and cook for 2 minutes on high heat, then turn it to medium heat for about 12 – 15 minutes. Check after 10 minutes if the rice is 75 % cooked and turn the heat to low. (If you are using hot plate turn off the heat) and let them rest for another 10 minutes. After which give it a very gentle stir. Mix cut fruit, chopped coriander and fried nuts with lukwarm rice and serve immediately!

To prevent oxidation of fruits squeeze few drops of lemon juice. 


  1. Vijitha says:

    Hey Ananda
    I love Kashmiri pulao and they taste the best when served with navarathan kurma. The pictures of fruits are so good. Love the black backdrop too. Now this dish has reminded me of Kashmiri naan :-)

  2. Biny Anoop says:

    hey Dr.Rajashekar(Ms.Ananda)u can add ur qualification list by addg gr8 chef and a great food photographer….the clicks surely does justice to the recipe

  3. An Open Book says:

    that still life of fruit bowl looks so professional..im yet 2 discover the art of taking pics using a dark background. I personally hate fruits in savoury stuff, but the pulao looks way too good to pass

  4. Plateful says:

    First, congrats on your graduation doc! You make us proud!!

    Girl, your pictures are really impressive, loved that fruit bowl shot the best. Personally, I’m intimidated by dark tone photography–wish I could learn how to do this, my own pics are starting to bore me. Rice looks lovely with the flecks of fruits!

    Happy New Year, my friend

  5. Devaki says:

    Congrats once again Ananda on your stellar accomplishments. Secondly, I don’t think I have ever seen a fruity biryani before so I thrilled that you brought this to us. As always your pics are stunning!

    hugs :) Devaki @ weavethousandflavors

  6. Nami | Just One Cookbook says:

    I’m envious about your travel plans! Well once you plan to go, please please share everything you eat and see… I wish to visit Europe one day but who knows when as kids are still small. Now onto Kashmiri. I’ve never heard of this dish yet but it sure looks wonderful. Lots of goodies in this rice. I bet kids will LOVE this!

  7. Cassia Bark says:

    I’ve never had Kashmiri Pulao before but have heard loadsa praises abt it…somehow I wasn’t sure about adding raw fruits to a rice dish…but urs looking so delicious that I have to try it now :)

    Oh and the photos are excellent….love the details of pomegranate <3

  8. Magpie says:

    Wow! such eye popping pictures you take Ananda! Love the ruby red pomegranates and that tiny pine apple- even though I hate pineapple too! Get an itchy throat from them.

  9. Choclette says:

    Beautiful photographs Ananda and your rice dish sounds quite delicious. Hope you are getting some time to go out and play now. CT is on his final writing up sprint, so it’s all very much like hard work here.

  10. Now Serving says:

    beautiful pictures, presentation of a delicious dish :)
    Happy New year Ananda dear! Hope you are doing great – Trying to renew all my contacts in the new year :) cheers, priya

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