Make this delicious saffron-flavored mild Kashmiri pulao with green peas, dry fruits, and nuts and wow everyone at the dinner table. The crowd-pleaser pulav is made in Instant Pot with the signature Kashmiri spices – fennel and dry ginger. Check out the detailed recipe below.
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
Kashmiri Peas Pulav | Instant Pot Pulav
Ingredients
- 2 tbsp ghee unmelted ,divided
- 10 almonds
- 1 tbsp raisins
- 10 cashews
- ¼ cup milk luke-warm
- 10 saffron strands
- 1 tsp cumin
- 1 tsp fennel seeds
- 1 bay leaf
- 3 cloves
- 2 cardamom
- 1- inch cinnamon
- 1- star anise
- 1 onion medium-sized, 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
Instructions
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.
- Now add the raisins, cashews, almonds and 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.
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.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Looks yummy, it’s my favourite, I will definitely try. We can also add few pieces of fruits like mango pineapple and apple.
Thanks :-)
I would like to try this recipe. May I know what curries go well with it?
Sorry for the delayed response. Any paneer curry, veg kurma or dum aloo or even simple raita will be a perfect pair with this dish.
I too made Kashmiri pulao for today.. Instant pot version is so easy and quick. Next time will cook in it. The palater is too inviting!! Delicious share!!
Thanks, Swati.
I cook with a stainless steel pot. I do not have an instant pot. I am 81 years old and I cook for 2 people. Therefore I use grainy cooked Sella Basmati rice and add to the cooked veggies and spices like a stir fry. Can you suggest a better way. I want to try this recipe
What you can do is, you can cook the onions with spices and peas. Add the saffron milk and cook until the moisture is absorbed. Now add the cooked rice and mix. In a separate pan, heat ghee and fry raisins and almonds and add it. I hope this helps.
What a beautiful presentation, I just did not wish to scroll down. The kashmiri peas pulav looks interesting with all that peas and nuts in it.
:-) Thanks much
saffron takes it to another level, right ? this is such a wonderful pick for the theme !
Oh yeah absolutely. Thanks Gayathri.
The pulao looks really awesome. I didn’t think that a savory dish with fruits thrown in would turn into a favorite kind until I tried it for this marathon.
Same here. I was surprised for sure.
Wow! K for Kashmiri pulao wins the day!! Looks fantastic and making in the IP makes it closer to my heart :)
Thanks :-) I am yet to read others post.
Really a quick and yummy pulao with nuts and peas.. Such my kids will love these… As they can handle mild pulao so easily!!
Thanks Sharmi. Yeah, this is very mild and perfect for kids.
It seems like a Kashmiri Pulao day – and every time I read one I drool . The use of fresh fruits and dry fruits and nuts makes the pulao exotic and tempting !
Thanks Vaishali. I am yet to read others.
The nuts add a lot of crunch and richness to the pulao while the green peas add color. The pulao looks fabulous and must taste so yum.
Thanks Gayathri.
Kashmiri pulao looks awesome Srividhya. The roasted nuts on top looks amazing..I remember we used to make this pulao very frequently my years ago with apple and orange. The recipe came in the Nippo rice cooker. We stopped making it as Hubby doesn’t like sweet or fruits in rice dish. Your picture surely made me remember those days.
Thanks a lot Valli. Raghav doesn’t prefer sweet and savory together as well. That’s why I did not add any apples and guess what, I had pick those raisins as well before serving him.
Kashmiri peas pulao looks too good with those nuts and fresh peas. Saffron must have given nice flavor to the dish. Good one.
Thanks Sushma.