Description
Kashmiri Pulav is a mildly sweet and fragrant rice dish from Kashmir, made with basmati rice, dry fruits, nuts, saffron, and a hint of spice. Unlike spicy pulao varieties, this dish highlights aromatic richness and natural sweetness, making it a festive accompaniment or light main course in Kashmiri and North Indian meals.
Basmati rice is cooked with whole spices like cinnamon, cloves, and bay leaf, then gently tossed with ghee-roasted dry fruits such as raisins, cashews, and almonds. Saffron strands soaked in warm milk are added for aroma and a golden hue. Some versions also include fresh fruits like pomegranate or apple for contrast in texture and flavor.
Kashmiri Pulav is often served with mild gravies like navratan kurma or paneer makhani and is featured in special occasion menus in cities like Delhi, Lucknow, and now in Indian kitchens across Mississauga, Brampton, and Surrey.
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