· By ODM Masala
Kashmiri Pulao Recipe: Sweet Dry Fruit Rice in 30 Minutes
Quick answer: Kashmiri pulao is a mildly sweet, fragrant basmati rice cooked in ghee with whole spices and loaded with fried dry fruits like kismis (raisins), cashews and almonds. You can make it at home in about 30 minutes: fry the dry fruits, temper whole spices in ghee, add soaked rice and water, then cook covered and fold the dry fruits back in.
Also known as: Kashmiri pulav, dry fruit pulao, meetha pulao, mewa pulao. The star ingredient, kismis, is called raisins in English (also kishmish or kishmis).
This is the pulao people make when guests are coming, a festival is near, or plain jeera rice feels too ordinary. It is not spicy at all, which makes it a favourite with kids and anyone who likes gentle flavours. The secret is simple: good basmati, real ghee, a few whole spices and plump, sweet ODM Raisins (kismis) that puff up beautifully in hot ghee.
What Do You Need for Kashmiri Pulao?
This recipe serves 3 to 4 people.
- Basmati rice: 1 cup, washed and soaked for 20 minutes
- Ghee: 2 tablespoons
- Kismis (raisins): 2 tablespoons
- Cashews: 10 to 12, halved (ODM unpolished Cashews work well)
- Almonds: 8 to 10, slivered
- Whole spices: 1 bay leaf, 3 green cardamom pods, 3 cloves, 1 small cinnamon stick
- Sugar: 1 to 2 teaspoons (optional, for the classic mild sweetness)
- Salt: to taste
- Water: 1.75 cups (or half milk, half water for a richer pulao)
- Optional: a few saffron strands soaked in warm milk, pomegranate seeds or apple cubes to garnish
How to Make Kashmiri Pulao Step by Step
- Fry the dry fruits: Heat the ghee in a heavy pan on low. Fry the cashews and almonds until light golden, then add the kismis for just 10 to 15 seconds until they puff up. Lift everything out and keep aside.
- Temper the whole spices: In the same ghee, add the bay leaf, cardamom, cloves and cinnamon. Let them sizzle for 30 seconds until fragrant.
- Toast the rice: Drain the soaked rice and add it to the pan. Stir gently for 1 to 2 minutes so every grain gets coated in ghee. Be careful not to break the grains.
- Add liquid: Pour in the water (or milk and water), salt and sugar. Add the saffron milk if using. Bring to a boil.
- Cook covered: Lower the flame, cover tightly and cook for 12 to 15 minutes until the water is absorbed and the rice is tender.
- Rest and fold: Switch off the heat and leave it covered for 5 minutes. Fluff with a fork and fold in half of the fried dry fruits.
- Garnish and serve: Top with the remaining dry fruits and a few pomegranate seeds. Serve warm.
Why Are My Raisins Burning or My Pulao Mushy?
| Problem | Likely cause | Easy fix |
|---|---|---|
| Raisins turned dark and bitter | Ghee too hot or fried too long | Fry raisins last, on low heat, for only 10 to 15 seconds |
| Rice is sticky or mushy | Too much water or rice stirred while cooking | Use about 1.75 cups water per cup soaked rice and do not stir once covered |
| Pulao tastes flat | Old, weak whole spices | Use fresh, aromatic whole spices and let them sizzle before adding rice |
| Too sweet | Extra sugar plus raisins | Skip the sugar; the kismis already adds natural sweetness |
These are rough home-kitchen guides; water needs can vary slightly with your rice and pan.
How Is Kashmiri Pulao Different From Other Pulaos?
Most everyday pulaos are savoury and built on onions, vegetables or a strong jeera tadka, like our shahi jeera rice. Kashmiri pulao is different in three ways:
- Mild and slightly sweet: no chilli, and a gentle sweetness from raisins and a little sugar.
- Dry fruit heavy: kismis, cashews and almonds are the main feature, not a garnish.
- Whole spices only: no ground masala, so the rice stays pale and fragrant. If you are unsure when to use whole spices, read khada masala vs garam masala powder.
It pairs well with a rich gravy such as paneer curry, dal makhani or a simple raita.
Which Raisins Work Best in Pulao?
Plump, soft, seedless raisins give the best result because they puff up in ghee and stay juicy. Both green and black raisins work: green raisins are slightly tangier and firmer, while black raisins are sweeter and softer. Avoid raisins with a chemical shine or an off smell. ODM Raisins are naturally dried, sulphur-free and hand-sorted, with no artificial glazing. For more ways to cook with them, see our guide on how to soak and use kismis.
FAQ
What is kismis called in English?
Kismis (also spelt kishmish) is called raisins in English. They are dried grapes, available as green (golden) and black varieties.
Can I make Kashmiri pulao without sugar?
Yes. Many families skip the sugar completely and let the raisins provide a light natural sweetness. The pulao still tastes festive and fragrant.
Can I add onions to Kashmiri pulao?
Traditional versions are usually made without onion, but some home cooks add a few crisp fried onions on top. Both are fine; it depends on your family's taste.
For your next festive pulao, try it with ODM Raisins, naturally dried and sorted, with nothing added to fake their shine.