Kashmiri Fruit Pulao

Kashmiri Fruit Pulao is a fragrant and vibrant rice dish that beautifully combines sweet and savory flavors in every bite. Made with aromatic rice, fresh fruits, and an assortment of dry fruits, this royal delicacy is a perfect choice for festive occasions, family gatherings, and special celebrations.

The richness of nuts and dried fruits, paired with the freshness of seasonal fruits, creates a delightful contrast of textures and flavors. A subtle infusion of kewra water and rose water adds an elegant aroma, making the pulao even more luxurious and inviting.

Known for its colorful appearance and delicate sweetness, Kashmiri Fruit Pulao is often served as part of festive feasts and celebratory meals. Despite its impressive presentation, it can be prepared easily at home using simple ingredients.

With its royal flavors, beautiful presentation, and irresistible fragrance, Kashmiri Fruit Pulao is a dish that brings a touch of Kashmiri elegance to any dining table.

Ingredients

• 2 cups basmati rice

• 4 cups water

• 3 tablespoons ghee or Shalimar's Sunflower Oil

• 2 bay leaves

• 1-inch cinnamon stick

• 4 green cardamoms

• 4 cloves

• 2 tablespoons sugar

• Salt to taste

• 10–12 cashew nuts

• 2 tablespoons raisins

• 10 almonds, chopped

• 1 apple, cut into small cubes

• ½ cup pineapple, finely chopped

• ½ cup pomegranate seeds

• ½ cup carrots, cut into small cubes

• 1 teaspoon kewra water

• 1 teaspoon rose water

• ½ teaspoon Shalimar's Chef Spices Garam Masala Powder

  
  

Method

Wash the basmati rice thoroughly and soak it in water for 20–30 minutes. Drain and set aside.

Heat the ghee or Shalimar's Sunflower Oil in a heavy-bottomed pan. Lightly fry the cashew nuts, raisins, and almonds until golden. Remove and keep aside.

In the same pan, add the bay leaves, cinnamon stick, cardamoms, and cloves. Sauté until aromatic.

Add the drained rice and gently stir-fry for 2–3 minutes, ensuring the grains are well coated with the ghee and spices.

Pour in the water and add the salt and sugar. Cover and cook over medium heat until the rice is almost done.

When the rice is nearly cooked, add the diced carrots, pineapple, and apple. Mix gently to avoid breaking the rice grains.

Add the fried dry fruits, kewra water, Shalimar's Chef Spices Garam Masala Powder, and rose water. Stir lightly to distribute the flavors evenly.

Cover the pan and cook on low heat for another 5 minutes to allow the rice to absorb the aromatic flavors.

Turn off the heat and let the pulao rest for a few minutes.

Garnish with fresh pomegranate seeds and serve hot.

This fragrant Kashmiri Fruit Pulao pairs beautifully with rich curries, paneer dishes, or festive vegetarian spreads, making it a perfect centerpiece for special occasions and celebrations.