Kashmiri Kesar Pulao - Saffron Fennel Rice Recipe

Make this simple and yet flavourful Kashmiri Kesar Pulao for a meal and serve it along with a curry or a kadhi for lunch or dinner. You can even make this Pulao for parties, giving it a twist to the original and serve it with a robust gravy.

Archana's Kitchen
Kashmiri Kesar Pulao - Saffron Fennel Rice Recipe
123 ratings.

Kashmiri Saffron Fennel Rice Recipe, is rice cooked with saffron strands, fennel seeds, along with cloves and cinnamon that make this dish absolutely lip smacking. This subtly flavoured rice goes with a lovely robust gravy. 

Serve Kashmiri Saffron Fennel Rice Recipe along with Kashmiri Rogan Josh Recipe - Mutton in Red Curry and a side of Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets for a complete Kashmiri meal.

Try our other Saffron recipes: 

  1. Saffron Cardamom Creme Brulée Recipe
  2. Spiced Saffron & Coconut Pumpkin Cake Recipe
  3. Yogurt Panna Cotta with Saffron and Honey Syrup Recipe

Cuisine: Kashmiri
Course: Main Course
Diet: Vegetarian
Equipments Used: Pressure Cooker
Prep in

5 M

Cooks in

20 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 1-1/2 cups Rice
  • 1/4 teaspoon Saffron strands
  • 2 tablespoons Milk
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Fennel seeds (Saunf)
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Cloves (Laung)
  • Salt , to taste
  • 2 tablespoons Ghee

How to make Kashmiri Kesar Pulao - Saffron Fennel Rice Recipe

  1. To begin making the Kashmiri Saffron Fennel Rice Recipe/ Kashmiri Kesar Pulao, wash and soak the rice, completely immersed in water for 15 minutes. After 15 minutes drain the water and proceed to make the pulao.

  2. Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to sit. This will allow the flavours from the kesar get mixed into the milk.

  3. In a pressure cooker, heat ghee on medium flame, once hot, add the cumin seeds, fennel seeds, cinnamon stick and cloves. 

  4. Once they begin to sizzle, add in the drained rice along with 3 cups of water, salt to taste and the saffron strands along with the milk. 

  5. Close the pressure cooker and pressure cook the Kashmiri Kesar Pulao for 2-3 whistles and turn off the flame. 

  6. Allow the pressure to release naturally, open the cooker and transfer the Kashmiri Kesar Pulao into a serving dish. 

  7. Serve Kashmiri Saffron Fennel Rice/ Kashmiri Kesar Pulao Recipe along with Kashmiri Rogan Josh Recipe and a side of Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets for a complete Kashmiri meal as a weekend lunch or dinner.

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Last Modified On Thursday, 09 August 2018 18:43
     
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