One Pot Kashmiri Pulao

Aromatic and delicious, Kashmiri pulao is a rice dish from Kashmiri cuisine. It's a delicious combination of flavors and textures, combining the sweetness of fresh and dry fruits with the earthy aroma of spices.

Prep Time10

Cook Time20

Total Time30

Course: rice

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 192kcal

Author: Geetha

Equipment

1 instant pot (I use Duo 7 in 1, 5 Quart)
1 Spoon (Wooden/Steel)

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

450 gms (or) 2 cups Extra long grain basmati rice
2 Tablespoons Ghee
12 Cashew nuts
12 Almonds
20 Raisins
1 Bay leaf
3 Cloves
2 Green cardamom
1 Black cardamom
½ inch Cassia
½ Teaspoon Cumin
pinch Saffron
2 Tablespoons Milk
1 Teaspoon Ginger powder
1 Teaspoon Fennel powder
Salt as required
¾ Cup Pomegranate arils
1 small Apple cored and choppped into small pieces
10 Pistachios
2 ¼ Cups Water

Get Recipe Ingredients

Instructions

Using a deep-bottomed bowl, wash basmati rice under cold tap water 2-3 times or until the water is clear.
450 gms (or) 2 cups Extra long grain basmati rice
Add fresh water and soak the rice for 15 minutes.
Meanwhile, gather all the ingredients on the kitchen platform.
Soak saffron strands in a bowl of warm milk.
pinch Saffron, 2 Tablespoons Milk
Plug in an instant pot turn and press sauté button.
Melt ghee, add the bay leaf, cassia, cloves, black and green cardamon and fry for a few seconds until the spices release the aroma.
2 Tablespoons Ghee, 1 Bay leaf, 3 Cloves, 2 Green cardamom, 1 Black cardamom, ½ inch Cassia
Now add the cumin and fry for half a minute and let it splutter.
½ Teaspoon Cumin
Add cashew nuts, almonds, raisins and saute for 2-3 minutes or until raisins plump and cashew nuts turn light golden brown.
12 Cashew nuts, 12 Almonds, 20 Raisins
Drain the rice and add it to the pot along with the ginger powder and fennel powder.
1 Teaspoon Ginger powder, 1 Teaspoon Fennel powder
Saute rice with other ingredients gently for 2-3 minutes stirring gently.
Add saffron milk and press the CANCEL button.
Add water, salt and gently stir to combine rice and dry fruits with liquid.
2 ¼ Cups Water, Salt
Secure the pot with the lid and turn the pressure valve to the SEALING position.
Press the PRESSURE COOK/MANUAL button and set the timer for 4 minutes.
The instant pot displays ON initially and the timer countdown starts once the pressure has been built up.
Once the timer goes off, let the pressure release naturally for 10 mins.
After 10 minutes, turn the pressure valve to VENT position wait until the pressure is released completely and the small knob located next to the pressure valve goes down.
Take the lid off the pot, wait for 5 minutes and then fluff the rice with a fork.
Now add chopped apples, pomegranate and pistachios.
¾ Cup Pomegranate arils, 1 small Apple, 10 Pistachios
Serve kashmiri pulao with any side dish of your choice.

Notes

Wash rice: Wash the rice under cold running water, repeating the process 3-4 times until the water runs clear.

Soak rice: Soaking the rice for 15 - 20 minutes reduces the cooking time. If you soak the rice for longer than 30 minutes, adjust the water quantity to avoid it becoming mushy.

Whole spices: Remove the whole spices, as they are essential for infusing sweet rice with a lovely flavour and aroma. These spices have such a strong taste that they leave an unpleasant aftertaste when you bite into them.

Total cook time: The pressure cook time is NOT the complete cooking time. The instant pot takes time to build pressure and then the timer countdown starts. It calculates the time depending on the quantity inside the pot. So the total time taken to get this vegetable rice ready would be the time to saute vegetables and spices + time to come to the pressure + timer countdown + natural pressure release time.

Deglaze: To avoid a BURN message, make sure to deglaze the pot before closing it with a lid.

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