Kashmiri Pulao
Fragrant basmati rice layered with tender meat, dried fruit, and warm spices—a showstopping one-pot dish. Saffron and rose water add authentic Kashmiri elegance without fuss.
- Total time
- 50 min
- Servings
- 4
- Calories
- 620
- Protein
- 32g
Ingredients
- 2 cups basmati rice
- 1 lb lamb or chicken, cut into 1-inch pieces
- 4 tbsp ghee or oil
- 2 medium onions, sliced thin
- 1 tbsp ginger-garlic paste
- ½ tsp saffron threads
- 1 set whole spices (2 bay leaves, 4 green cardamom, 4 cloves, 1 cinnamon stick, 1 black cardamom)
- ½ cup yogurt, plain
- ¼ cup dried apricots or raisins
- ¼ cup roasted cashews
- 3.5 cups chicken or vegetable stock
- 2 tbsp rose water
- 1 batch salt and pepper to taste
Instructions
- 1
Rinse basmati rice in cold water until water runs clear, about 3 passes.
- 2
Soak saffron in 0.25 cup warm stock for 10 minutes until fragrant and color spreads.
- 3
Pat meat dry with paper towels. Season generously with salt and pepper.
- 4
Heat 2 tbsp ghee in a heavy-bottomed 6-quart pot over medium-high until shimmering.
- 5
Add meat in a single layer. Sear without moving for 3–4 minutes until edges brown.
- 6
Flip meat and brown the other side, 2–3 minutes. Transfer to a plate.
- 7
Add remaining 2 tbsp ghee to the pot. Add sliced onions and stir occasionally until golden brown, 6–8 minutes.
- 8
Stir in ginger-garlic paste and cook until fragrant, about 1 minute.
- 9
Add whole spices (bay leaves, cardamom, cloves, cinnamon, black cardamom) and stir for 30 seconds.
- 10
Return meat to the pot. Stir in yogurt until meat is coated.
- 11
Pour stock and saffron (with soaking liquid) into the pot. Bring to a simmer.
- 12
Cover and reduce heat to low. Simmer until meat is tender, 20–25 minutes.
- 13
Stir in rinsed rice, apricots, cashews, and rose water. Taste and adjust salt.
- 14
Cover again. Increase heat to medium and bring to a boil, then reduce to low.
- 15
Cook covered until rice is tender and liquid is absorbed, 12–15 minutes.
- 16
Remove from heat and rest covered for 5 minutes. Fluff with a fork.
- 17
Serve hot, spooning meat and rice onto plates.
Tools you’ll need
- heavy-bottomed 6-quart pot with lid
- paper towels
- wooden spoon
- fork for fluffing
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