Rich dry fruits pulao

Dry fruits pulao recipe | easy pulao

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Dry fruits pulao recipe with step by step photos – kashmiri pulao is aromatic, mild and  sweetdryfruits  pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side. reason being the pulao is garnished with both dry fruits and fresh fruits. dry fruits gives warmth and is ideal for the cold climate of kashmir. for the unacquainted, kashmir is one of the most beautiful places on earth in terms of scenic beauty and is often called a paradise on earth.

the fresh fruits which are usually added in drifruits pulao are pineapple, apple and pomegranate. dry fruits which are added are generally a mix of almonds, raisins, pistachios, walnuts and cashews. most variations of making this pulao will use a different mix of fruits and dry fruits. few more popular recipes from kashmir are:

when i made the drifruits pulao i did not add any fruits in it because i was serving the pulao with a mild and light lauki yakhni (fried bottle gourd slices in yogurt sauce) along with onion tomato raita…. and in my home nobody will like the combination of fruits with a sauce or curry or a spiced raita.

if you want you can add fruits. keep in mind what other dishes you will be serving with the Drifruits pulao. 

Dry fruits pulao recipe details below

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Dry fruits  pulao recipe

prep time

30 mins

cook time

15 mins

total time

45 mins

kashmiri pulao recipe - aromatic, mild and sweet kashmiri pulao recipe.

course: main course

cuisine: indian, kashmiri

servings: 3 to 4

author: dassana amit

ingredients (1 cup = 250 ml)

for dry  fruits pulao:

• 1 cup basmati rice soaked in water for 30 minutes
• 1 inch cinnamon (dalchini)
• 1 teaspoon caraway seeds(shahjeera)
• 1 tej patta (indian bay leaf)
• 3 cloves (laung)
• 2 to 3 green cardamoms (hari elaichi or choti elaichi)
• 2 black cardamoms (badi elaichi)
• ½ teaspoon dry ginger powder(saunth)
• 1 teaspoon fennel powder (saunf)
• 2 pinches of saffron (kesar)
• 2 tablespoon oil or ghee
• 4 to 4.25 cups water
• salt as required

for garnishing dry fruits  pulao:

• 1 medium sized onion, sliced thinly
• 10 to 12 cashews (kaju)
• 10 to 12 almonds (badam)
• 10 tp 12 walnuts (akhrot)
• 2 tablespoon oil or ghee

how to make recipe

making dry fruits pulao:

1. on a low or medium flame, heat oil or ghee in a deep pan.
2. add 1 inch cinnamon stick, 1 teaspoon caraway seeds, 1 bay leaf, 3 cloves, 2 to 3 green cardamoms and 2 black cardamoms.
3. fry the spices till the oil becomes fragrant.
4. now lower the flame. add the ½ teaspoon dry ginger powder (saunth) and 1 teaspoon fennel powder (saunf powder). stir well.
5. add 1 cup of soaked and drained basmati rice and stir.
6. add 2 pinches of crushed saffron (kesar). saute for a minute.
7. pour 2 cups of water and salt as required. stir and cover the pan tightly. when the rice is cooking, prepare the garnish.

garnishing kashmiri pulao:

1. heat 2 tbsp oil in a frying pan. add the sliced onions.
2. also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
3. in the same oil, first fry the 10 to 12 almonds till they become crisp. remove and drain fried almonds on paper tissues.
4. now fry 10 to 12 cashews till they are crisp and lightly browned. drain them on paper tissues.
5. also fry 10 to 12 walnuts till they are crisp and lightly browned. remove fried walnuts. drain them on paper tissues.
6. cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
7. while serving the dry fruits  pulao, garnish with the fried onions and dry fruits.
8. serve dry fruits pulao hot with raita or salad.

how to make dryfruits pulao recipe :

1. measure all the ingredients for the pulao and keep ready.

2. on a low or medium flame, heat oil or ghee in a deep pan.

3. add 1 inch cinnamon stick, 1 teaspoon caraway seeds, 1 bay leaf, 3 cloves, 2 to 3 green cardamoms and 2 black cardamoms.

4. fry the spices till the oil becomes fragrant.

5. now lower the flame. add the ½ teaspoon dry ginger powder (saunth) and 1 teaspoon fennel powder (saunf powder).

6. stir well.

7. add 1 cup of soaked and drained basmati rice.

8. mix well.

9. add 2 pinches of crushed saffron (kesar).

10. saute for a minute.

11. pour 2 cups of water.

12. add salt as required.

13. mix and stir well.

14. cover the pan tightly. when the rice is cooking, prepare the garnish.

15. heat 2 tablespoon ghee or oil in a frying pan.

16. add one sliced onion.

17. also add a pinch of salt to the onions.

18. fry the onions till they are golden or caramelized and crisp.

19. remove and drain on paper tissues.

20. in the same oil or ghee, first fry 10 to 12 almonds till they become crisp.

21. remove and drain fried almonds on paper tissues.

22. now fry 10 to 12 cashews till they are crisp and lightly browned.

23. remove fried cashews. drain them on paper tissues.

24. also fry 10 to 12 walnuts till they are crisp and lightly browned.

25. remove fried walnuts. drain them on paper tissues.

26. cook the rice till all the water is absorbed and the rice is cooked.

27. when done, fluff the rice.

28. while serving the dry fruits pulao, garnish with the fried onions and dry fruits.

serve dry fruits i pulao hot with raita or salad.

Thanks for reading😃😃😃

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