I have been waiting to share this Kashmiri pulao recipe for quite some time now. Finally, I am posting it today for the alphabet “K” for this A-Z Biryani/Pulao series. Be it for parties or potlucks or regular dinner/lunch saga; this Kashmiri pulao will steal the show and please everyone.

Kashmiri Pulao Variations:

You can find a zillion Kashmiri pulao recipe on the internet, and now I am adding mine to that list as well. :-) After reading quite a few recipes and about Kashmiri cuisine and the spices used, I came with my version with green peas. I won’t call this as a traditional or authentic recipe, but I can guarantee the deliciousness for sure. The Kashmiri pulao is a semi-sweet dish, and you can find recipes with fresh fruits like apples and pomegranate. But my son doesn’t prefer fresh fruits in a savory pulao hence I skipped it but included raisins. PS: Even though my son likes raisins, I had to remove the raisins before serving him. You see, no sweet stuff in spicy stuff. :-) Also, some recipes don’t call for any spices but some calls for red chili powder and other spices. But I went with green chilies but included dry ginger powder along with fennel seeds. That subtle flavor of dry ginger powder adds a kick to this recipe. This pairs well with all the spicy curries. Instead of Jeera rice, try this Kashmiri Pulao, and I am sure you will love it. Like my fenugreek pulav and gongura pickle pulav, I went with rice preset for cooking this pulav recipe as well. When I make biryanis and pulavs these days, I am opting for the rice preset than the manual mode. You don’t need to check on the time nor quick release the pressure. With rice preset, I get perfectly cooked rice and no issues so far.

Adding Vegetables to the Kashmiri Pulav:

Vegetables are not mandatory Kashmiri pulao. I had harvested fresh green peas from my backyard, and I felt it would go well in this pulav. So I used ½ cup of peas for this recipe. You can skip vegetables or add according to your preference but do not add more than ¾ cup. The nuts, raisins should shine in this recipe so add accordingly. Now without any delay, here is the simple yet delicious Instant Pot Kashmiri pulao recipe. Ingredients:

2 tbsp unmelted ghee, divided 10 almonds 1 tbsp raisins 10 cashews ¼ cup luke-warm milk 10 saffron strands 1 tsp cumin 3 cloves 1 tsp fennel seeds 1 bay leaf 2 cardamom 1-inch cinnamon 1-star anise 1 medium-sized onion, chopped 1 green chili, slit into two ½ cup peas 1 cup basmati rice ½ tsp ginger powder 1 tsp salt 1.25 cups water

Prep-Work:

Soak the saffron strands in the luke-warm milk for atleast 20 minutes.

Wash and soak the basmati rice and soak it for 10 to 15 minutes and drain the water.

Steps:

Set the Instant Pot in saute mode and when the display shows “HOT,” add 1 tbsp of ghee and let it melt and add the raisins, cashews, almonds.

Saute until the raisins become plump. Remove the nuts and raisins from the Instant Pot and set it aside.

Then add the remaining 1 tbsp of ghee and let it melt. Now add the whole spices – bay leaf, cumin seeds, fennel seeds, cloves, cardamom, cinnamon and star anise — Fry for 20 seconds. Add the chopped onion and slit green chili and saute until the onion turns translucent.

Now add the peas, salt, and dry ginger powder. Mix well.

Then add the water, saffron soaked milk and drained rice.

Mix gently and make sure to scrape the bottom.

Press the cancel button and then close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.

Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork. Garnish it with the reserved nuts and raisins. Serve hot with raita and curry.

Recipe Notes-

Adjust the salt and spices according to your preference. You can garnish the pulav with pomegranate arils and cut apples also. I used fresh peas. If you are using frozen, then thaw it to room temperature. You skip peas or add more vegetables. But make sure to adjust the salt and spices accordingly — no change in the cooking time if you are using finely chopped carrots and potatoes.

PS: If you try this Instant Pot Kashmiri pulao recipe, don’t forget to comment and rate the recipe. Also, follow my YouTube Channel for new video recipes.

📖 Recipe

   

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