Entree: India – Kashmir – कश्मीरी पुलाव ➤ Kashmiri Pulāv (Fragrant saffron- and spice-scented rice cooked with meat and dried fruits)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 40 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (370 g) basmati rice
- 1 1/2 lb (680 g) lamb shoulder, cut into 1–2 inch (2.54 to 5.08 cm) pieces
- 4 tbsp (60 ml) ghee, divided
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 cloves garlic, minced (about 0.2 oz (6 g))
- 1 inch (2.5 cm) piece fresh ginger, minced (about 0.6 oz (18 g))
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch (2.5 cm))
- 1 bay leaf
- 1/2 tsp (2.5 ml) ground fennel
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) Kashmiri red chili powder or mild paprika
- 1/2 tsp (2.5 ml) ground turmeric
- 1 tsp (5 ml) salt, plus more to taste
- 3 cups (720 ml) water or light stock
- 1/2 cup (120 g) plain yogurt, whisked
- 1/2 cup (75 g) golden raisins
- 1/4 cup (35 g) slivered almonds, toasted
- 1/4 cup (35 g) chopped pistachios, toasted
- 1/8 tsp (0.2 g) saffron threads, soaked in 2 tbsp (30 ml) warm milk
- 2 tbsp (30 ml) rosewater (optional)
- Fresh cilantro or mint for garnish (optional)

Show original ingredient measurements

- 2 cups (370 g) basmati rice
- 1 1/2 lb (680 g) lamb shoulder, cut into 1–2 inch pieces
- 4 tbsp (60 ml) ghee, divided
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 inch (2.5 cm) piece fresh ginger, minced (about 0.6 oz / 18 g)
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 bay leaf
- 1/2 tsp (2.5 ml) ground fennel
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) Kashmiri red chili powder or mild paprika
- 1/2 tsp (2.5 ml) ground turmeric
- 1 tsp (5 ml) salt, plus more to taste
- 3 cups (720 ml) water or light stock
- 1/2 cup (120 g) plain yogurt, whisked
- 1/2 cup (75 g) golden raisins
- 1/4 cup (35 g) slivered almonds, toasted
- 1/4 cup (35 g) chopped pistachios, toasted
- 1/8 tsp (0.2 g) saffron threads, soaked in 2 tbsp (30 ml) warm milk
- 2 tbsp (30 ml) rosewater (optional)
- Fresh cilantro or mint for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the basmati rice under cold water until the water runs clear; soak in cold water for 30 minutes, then drain.
2. Heat 2 tbsp (30 ml) ghee and the oil in a large heavy-bottomed pot over medium-high heat. Add the lamb pieces and sear until browned on all sides, 6–8 minutes. Remove and set aside.
3. In the same pot, add the remaining 2 tbsp (30 ml) ghee. Add the sliced onion and sauté until golden brown, about 8–10 minutes. Add garlic and ginger and cook 1 minute more.
4. Stir in the whole spices (cardamom, cloves, cinnamon, bay leaf) and ground spices (fennel, coriander, chili powder, turmeric); cook 30–45 seconds until fragrant.
5. Return the lamb to the pot, add the yogurt and 1 tsp (5 ml) salt, and stir to coat. Pour in the water or stock, bring to a simmer, then reduce heat, cover, and cook until the lamb is tender, about 25–30 minutes.
6. When the lamb is nearly tender and most of the liquid remains, gently fold in the drained rice, raisins, and half the toasted nuts. Adjust seasoning.
7. Drizzle the saffron-infused milk and rosewater over the rice. Bring to a gentle simmer, cover tightly, and cook over low heat for 12–15 minutes without lifting the lid.
8. Turn off the heat and let rest, covered, for 10 minutes. Fluff gently with a fork, garnish with remaining nuts and fresh cilantro or mint, and serve hot.

1. Rinse the basmati rice under cold water until the water runs clear; soak in cold water for 30 minutes, then drain.
2. Heat 2 tbsp ghee and the oil in a large heavy-bottomed pot over medium-high heat. Add the lamb pieces and sear until browned on all sides, 6–8 minutes. Remove and set aside.
3. In the same pot, add the remaining 2 tbsp ghee. Add the sliced onion and sauté until golden brown, about 8–10 minutes. Add garlic and ginger and cook 1 minute more.
4. Stir in the whole spices (cardamom, cloves, cinnamon, bay leaf) and ground spices (fennel, coriander, chili powder, turmeric); cook 30–45 seconds until fragrant.
5. Return the lamb to the pot, add the yogurt and 1 tsp salt, and stir to coat. Pour in the water or stock, bring to a simmer, then reduce heat, cover, and cook until the lamb is tender, about 25–30 minutes.
6. When the lamb is nearly tender and most of the liquid remains, gently fold in the drained rice, raisins, and half the toasted nuts. Adjust seasoning.
7. Drizzle the saffron-infused milk and rosewater over the rice. Bring to a gentle simmer, cover tightly, and cook over low heat for 12–15 minutes without lifting the lid.
8. Turn off the heat and let rest, covered, for 10 minutes. Fluff gently with a fork, garnish with remaining nuts and fresh cilantro or mint, and serve hot.