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    Home » Recipes » Entrees

    Kashmiri Pulao - Mildly Sweet and Tart Apple Rice Recipe

    Jump to Recipe

    This is a flavorful and delectable Kashmiri Pulao delicacy from the finest cuisine of India, loaded with nuts, flavored with saffron, whole spices and garnished with fruits. This royal Kashmiri Pulao recipe will enrich your palate with mildly sweet and tart flavors. The richness of ghee, warmth from saffron, whole spices and nuts make Kashmiri pulao a perfect choice to enjoy in cold weather. All in all, this instant pot pulao recipe is a great addition to any festive or holiday spread this season.

    Kashmiri Pulao – Mildly Sweet and Tart Apple Rice Recipe
    Jump to:
    • Instant Pot Kashmiri Pulao is Easy to Make
    • Variations of Kashmiri Pulao
    • Tips for Making Flavorful Kashmiri Pulao
    • Kashmiri Pulao Ingredients
    • Kashmiri Pulao Instructions
    • Cooking Instructions using am Electric pressurecooker, Instant Pot, or Mealthy Pot
    • Stove Top Instructions for Kashmiri pulao
    • Recipe

    Instant Pot Kashmiri Pulao is Easy to Make

    Making Kashmiri Pulao is very easy and don’t need any special kitchen expertise. It is a breeze to make it on stove-top in a wok or pan, but making it is even more convenient using electric pressure cookers such as Mealthy or Instant Pot. Other than chopping whole recipe only needs 15 minutes of active time.

    Variations of Kashmiri Pulao

    Kashmiri pulao is often confused with Modur Pulao or Kashmiri Meetha Pulao, which is also a sweet pulao recipe from Kashmiri cuisine. Modur pulao recipe has much more added sugar compared to this Kashmiri pulao recipe. This Kashmiri recipe does not use any added sugar other than that use to caramelize the onions. Most of the sweetness in pulao in coming from the natural sweetness of apples, cranberries and dry fruits. Hence you will taste the sweetness in every bite, but it does not dominate the flavor and is balanced with tart flavors.

    Cooked Kashmiri Pulao in a wok

    Balanced Flavors for a Festive Meal Spread

    Northern Indian festive meals typically include several spicy delicacies. Addition of mildly sweet Kashmiri Pulao to the spread creates a nice balance to tone down the palate. If your gathering has a mix of different ethnicity, then this Kashmiri pulao will be a hit in any North Indian spread. It is also liked by kids due to its mild flavors.

    Cooked Kashmiri Pulao in a wok

    Flavored with Flavorful Apples and Pomegranate

    Addition of green apple, cranberries and pomegranate kernels make it exceptionally awesome in taste. Kashmiri Apples and Kashmiri Pomegranates are commonly used for garnishing authentic Kashmiri Pulao locally due to its abundance, quality and flavors. Kashmiri pulao tastes best when accompanied with your favorite raita, but it can also be enjoyed on its own without any additional accompaniments.

    Cooked Kashmiri Pulao in a wok

    Tips for Making Flavorful Kashmiri Pulao

    • To make the best texture of Kashmiri pulao, you need to use the best quality of long grain basmati rice. I have used Indian classic basmati rice, which I really like and I am using the same rice for last 14 years. I have tried other brands in between, but always come back to it.
    • When cooked in ghee, ghee adds a very nice aroma to Kashmiri pulao. But if you want to make it vegan, then you can also cook in other types of non-fragrant oil.
    • It is best to use fresh fruits instead of canned or frozen fruits. I chose to use seasonally available fruits such as green apples, cranberries and pomegranate. Pineapples, grapes, pears and other fruits can also be used, if available.
    • Make sure that the fruits are cut to small bite size before adding. This helps in uniform mixing with rice and blending of flavors.  
    • To stop the oxidation of the chopped apples, keep them in a water filled bowl with few drops of lemon juice in water. Before adding to the rice, drain the apples and absorb free water using a dry kitchen towel.
    • Kashmiri pulao is rich in dry fruits. There are two ways to add dry fruits. You can roast them separately and then add it at the end, or just let dry fruits cook with the rice. I choose to add dry fruits during the sauté process while caramelizing the onions.
    Dry fruits for Kashmiri Pulao

    Kashmiri Pulao Ingredients

    Produce

    • 1 cup Apple juice
    • 1 medium Onion sliced/Julienne
    • ½ cup Pomegranate kernels 1 cup green Granny Smith Apple
    • 2 tbs Fresh mint leaves chopped
    • ¼ cup Cilantro leaves chopped
    Kashmiri Pulao Ingredients

    Pantry

    • 1 cup Basmati rice
    • 1 tbsp Ghee / Butter / Oil
    • 2 tbs halved Cashews
    • 2 tbs slivered Almonds
    • 2 tbs chopped Walnuts
    • ½ cup dried Cranberries

    Spices

    • A pinch of Saffron
    • 2 inch Cinnamon stick (Dalchini)
    • 1 Bay leaf (Tej Patta)
    • 1 Star Anise (Chakr Phool)
    • 4-5 Cloves (Laung) crushed
    • 4-5 Green cardamom pods (Hari Elaichi)crushed
    • 2 Big cardamom (Badi Elaichi) crushed
    • 5-6 Black peppercorns (Kali Mirch) Crushed
    • ½ teaspoon Dry Ginger Powder
    • 1 teaspoon Fennel seeds (Saunf) crushed
    • 1 teaspoon Salt or as per your taste
    • 1 tbs Sugar

    Dairy

    • ¼ cup Milk warm
    Kashmiri Pulao Ingredients

    Kashmiri Pulao Instructions

     Prepwork-

    1. Rinse basmati rice in water for 2-3 times and then soak them in water for 15 minutes. Rinsed rice being soaked in waterTIP: Do not throw the rinsing water. Collect it in a bowl and use to water your curry leaves plants.
    2. Soak apple in a water and vinegar solution to remove the wax as much as possible. 
    3. Soak a pinch of saffron in warm milk and keep aside. Saffron being soaked in milk
    4. Crush the whole spices, especially cardamoms pods. TIP: Never add whole pods in hot oil there are chances they can pop in the hot oil and come straight towards your face while cooking.
      Spices being crushed in Mortat and Pestle Crushed Spices
    5. Slice onion and keep it aside. Chopped onions on a cutting board

    Cooking Instructions using am Electric pressure
    cooker, Instant Pot, or Mealthy Pot

    1. Set Instant pot/Mealthy pot with the inner liner pot and start heating the inner pot by selecting sauté mode on normal heat level. 
    2. When the screen displays hot add ghee to the inner pot. Then add bay leaves, cinnamon sticks, star anise and all other crushed whole spices to the hot ghee. Give it a stir to get all spices infuse with ghee.
      Ghee being added to instant pot bowl Cinamon sticks being added to instant pot bowl
      Bay leaves being added to instant pot bowl Crushed whole spices ebing added to instant pot bowl
    3. Then add all the nuts and roast for few sec.
      Cashews being added Walnuts being added
    4. Now add sliced onion and start caramelizing them stirring every few minutes interval. Added sliced onion
    5. Add 1 teaspoon of sugar and ¼ teaspoon of salt to the onions to expedite the process of caramelization of onions. Sugar being added
    6. During caramelization of onions if you see onions are getting stuck to the bottom of the pot add 1-2 tbs of apple juice to deglaze the bottom of the pot.
      Onion being caramalized Apple juice being added
    7. Once the onions caramelize add rice, cranberries, fennel seeds powder, dry ginger powder, salt, saffron soaked in milk and apple juice. Give it a good stir to incorporate everything.
      Rice being added Cranberries being added Fennel seeds being added Dry ginger being added
      Salt being added Apple Juice being added to rice Saffron Milk being added mixed content in the bowl
    8. Cancel the sauté mode and set manual/pressure cook mode on high pressure for 4 minutes, NPR let the pressure release naturally. 
    9. Remove the lid and instantly add chopped apples, pomegranate kernels, chopped mint and chopped cilantro.
      Apples being added Pomegranate being added
      Mint being added Cilantro being added
    10. Put the lid back and let the rice rest and infuse all the flavors into all ingredients for 5 minutes and then fluff it gently. Fluff kashmiri pulao rice
    11. Be gentle and take care to not break the grains of the rice.
    12. Garnish with little more fresh coriander roasted nuts and serve hot.

    Stove Top Instructions for Kashmiri pulao

    1. Het a wide pan on medium heat on stove top and follow the above instruction until step 12 for cooking on stovetop method.
    2. When cooking on a stove top the liquid ratio change. In this case rice to water ratio should be 1:1.75.
    3. After adding apple juice give everything a good stir, cover the pan and let the pulao cook on medium low heat.
    4. Cook for 10-12 minutes or till the 80% liquid is absorbed. Turn off the heat.
    5. Remove the lid and instantly add chopped apples, pomegranate kernels, chopped mint and chopped cilantro.
    6. Put the lid back and let the rice rest and infuse all the flavors into all ingredients for 15 minutes and then fluff it gently.
    7. Be gentle and take care not to break the grains of the rice.
    8. Garnish with little more fresh coriander roasted nuts and serve hot.

    Recipe

    Kashmiri Pulao – Mildly Sweet and Tart Apple Rice Recipe
    5 from 2 votes

    Kashmiri Pulao – Mildly Sweet and Tart Apple Rice Recipe

    Flavorful and delectable Kashmiri Pulao delicacy from the finest cuisine of India, loaded with nuts, flavored with saffron, whole spices and garnished with fruits. This royal Kashmiri Pulao recipe will enrich your palate with mildly sweet and tart flavors. Richness of ghee, warmth from saffron, whole spices and nuts make Kashmiri pulao a perfect choice to enjoy in cold weather. All in all, this instant pot pulao recipe is a great addition to any festive or holiday spread this season.
    Review Print Pin Share
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Resting time10 minutes mins
    Total Time50 minutes mins
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: Instant Pot Pulao, Kashmiri Pulao, Kashmiri Pulao Recipe, Meetha Pulao
    Servings: 4 people
    Calories: 420kcal
    Author: Rupali Agarwal

    Equipment

    • Instant Pot or pressure cooker

    Ingredients

    Produce

    • 1 cup Apple Juice
    • 1 Onion Medium sliced/Julienne
    • ½ cup Pomegranate Kernels
    • 1 cup Apple Green - Granny Smith
    • 2 tbs Mint Fresh Leaves - Chopped
    • ¼ cup Cilantro Fresh Leaves - Chopped

    Pantry

    • 1 cup Rice Basmati
    • 1 tablespoon Ghee May also use Butter / oil
    • 2 tbs Cashews Halved
    • 2 tbs Almonds Slivered
    • 2 tbs Walnuts Chopped
    • ½ cup Cranberries Dried

    Spices

    • 0.5 gm Saffron A pinch
    • 2 inch Cinnamon powder sticks - Dalchini
    • 1 Bay Leaves Tej Patta
    • 1 Star Anise Chakr Phool
    • 4 Cloves Laung crushed
    • 4 Green Cardamom Pods - Hari Elaichicrushed
    • 2 Big cardamom Badi Elaichi crushed
    • 5 Black peppercorns Kali Mirch Crushed
    • ½ teaspoon Dry Ginger Powder
    • 1 teaspoon Fennel seeds Saunf crushed
    • ½ teaspoon Salt or as per your taste
    • 1 tbs Sugar

    Dairy

    • ¼ cup Milk warm

    Instructions

    Prepwork-

    • Rinse basmati rice in water for 2-3 times and then soak them in water for 15 minutes. TIP: Do not throw the rinsing water. Collect it in a bowl and use to water your curry leaves plants.
    • Soak apple in a water and vinegar solution to remove the wax as much as possible.
    • Soak a pinch of saffron in warm milk and keep aside.
    • Crush the whole spices special cardamoms pods. TIP: Never add whole pods in hot oil there are chances they can pop in the hot oil and come straight towards your face while cooking.

    Cooking Instructions using Electric pressure cooker/Instant Pot/Mealthy Pot

    • Set Instant pot/Mealthy pot with the inner liner pot and start heating the inner pot by selecting sauté mode on normal heat level.
    • When the screen displays hot add ghee to the inner pot then bay leaves, cinnamon sticks, star anise and all other crushed whole spices to the hot ghee. Give it a stir to get all spices infuse with ghee.
    • Then add all the nuts and roast for few sec.
    • Now add sliced onion and start caramelizing them stirring every few minutes interval.
    • Add 1 teaspoon of sugar and ¼ teaspoon of salt to the onions to expedite the process of caramelization of onions.
    • During caramelization of onions if you see onions are getting stuck to the bottom of the pot add 1-2 tbs of apple juice to deglaze the bottom of the pot.
    • Once the onions caramelize add rice, cranberries, fennel seeds powder, dry ginger powder, salt, saffron soaked in milk and apple juice give it a god stir to incorporate everything.
    • Cancel the sauté mode and set manual/pressure cook mode on high pressure for 4 minutes, NPR let the pressure release naturally.
    • Remove the lid and instantly add chopped apples, pomegranate kernels, chopped mint and chopped cilantro.
    • Put the lid back and let the rice rest and infuse all the flavors into all ingredients for 5 minutes and then fluff it gently.
    • Be gentle and take care to not break the grains of the rice.
    • Garnish with little more fresh coriander roasted nuts and serve hot.

    Stove top Instruction for Kashmiri pulao Recipe

    • Het a wide pan on medium heat on stove top and follow the above instruction until step 12 for cooking on stovetop method.
    • When cooking on a stove top the liquid ratio change. In this case rice to water ratio should be 1:1.75.
    • After adding apple juice give everything a good stir, cover the pan and let the pulao cook on medium low heat.
    • Cook for 10-12 minutes or till the 80% liquid is absorbed. Turn off the heat.
    • Remove the lid and instantly add chopped apples, pomegranate kernels, chopped mint and chopped cilantro.
    • Put the lid back and let the rice rest and infuse all the flavors into all ingredients for 15 minutes and then fluff it gently.
    • Be gentle and take care not to break the grains of the rice.
    • Garnish with little more fresh coriander roasted nuts and serve hot.

    Video

    Notes

    https://youtu.be/q7292P2oYxk
    Nutrition Facts
    Kashmiri Pulao – Mildly Sweet and Tart Apple Rice Recipe
    Amount Per Serving
    Calories 420 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Cholesterol 11mg4%
    Sodium 309mg13%
    Potassium 441mg13%
    Carbohydrates 70g23%
    Fiber 7g29%
    Sugar 20g22%
    Protein 8g16%
    Vitamin A 215IU4%
    Vitamin C 11mg13%
    Calcium 92mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Debra says

      November 22, 2019 at 5:34 am

      5 stars
      Timely recipe for me to find. Love trying new things for a holiday meal...and this has such interesting textures and flavors. Thanks for sharing.

      Reply
    5 from 2 votes (1 rating without comment)

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