Kashmiri Meetha Dry Fruit Pulao


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Meetha pulao of Kashmiri though is a sweet recipe but is not served as a dessert but is main course recipe.Its even called as dry fruit Pulao.



  • 2 cup Basmati Rice / Chawal
  • 4 cup Water / Pani
  • 2-3 Bayleaves / Tej patta
  • 2 Star anise / Chakra Phoolan
  • 1/4 tsp or 7-8 Peppercorns / Kalimirch
  • 1/4 tsp Nutmeg powder / Jayphal
  • 6-7 Cloves or 1/4 tsp powdered / Loung
  • 2 inch Cinnamon stick or 1/2 tsp Cinnamon powder / Dalchini
  • 2 or 1/4 tsp Green Cardamom / Hari elachi
  • 2 or 1/4 tsp Black Cardamom / Badi Elachi


  • 1-2 tsp Clarified Butter / Desi ghee
  • 1/4 cup chopped Dry Dates / Khajoor
  • 1/4 cup thinly sliced Coconut / Nariyal
  • 1/4 cup Raisin / Kishmish
  • 1/4 cup half broken Cashew / Kaju
  • 1/4 cup half broken blanched Almond  / Badam
  • 7-8 Peppercorns / Kalimirch
  • 2-3 Bayleaves / Tej patta


  • 4 tbsp Clarified butter / Desi ghee
  • 3 tbsp Sugar / Chini
  • 1/2 cup Warm Milk / Doodh
  • 5-6 Saffron strands / Kesar

Method :-

  1. Rinse and soak Rice in 2 cups of Water for an hour .
  2. Take 2 cups of Water in a pot adding Bayleaves,Star anise,Pepper,Nutmeg,Cloves,Cinnamon,Black Cardamom and Green cardamom.
  3. Let the spices to boil over low for about 10-15 minutes or until Water gets 1+1/2 cup.
  4. Strain out the Water and put this again to boil.
  5. As 5he Water starts boiling add soaked Rice.
  6. After 2-3 minutes check the Rice.If you are able to press it between fingers but still feels raw,it’s perfect to be strained.
  7. On the other stove meanwhile sauté the dry fruits stirring continuously until golden adding Bayleaves and Peppercorn.
  8. Now in a Rice cooker or pressure cooker add cooked Rice,Clarified butter,Sugar,Saffron soaked milk.
  9. Mix with a light hand and let it cook.
  10. Serve hot as it is or with any exotic curry.

Tips :-

  • If you are making in a pressure cooker don’t put on the whistle and cook over low-medium with a Tawa / Griddle under the cooker to avoid Rice sticking on the base.
  • You can either line the base of your cooker with Bayleaves to avoid Rice burning or sticking to the base.
  • In a rice cooker cook for 20-25 minutes and in pressure cooker it will take 15-20 minutes.
  • You can add extra 1 tbsp thick quality sugar for garnish.

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