Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Kashmiri Pulao

By Executive Chef Abhijeet Thakre

  • Soak the rice in water for 1 hour. Drain off the water and set aside 
  • Heat the milk till warm. Add the saffron and let it soak for about 15 minutes
  • In a heavy bottomed pan, heat the ghee. Before it smokes, add the nuts and saute till they glisten
  • Remove the nuts from the pan.
  • In the same pan, add the whole dry spices and onions 
  • Cook the onions till they begin to brown
  • Add the ginger and garlic pastes, and chilli powder and continue to saute on a medium flame
  • Add the rice and saffron and cover with water. Mix gently till the rice mixes well with the browned onions 
  • Cook the rice till all the water is evaporated and it becomes fluffy 
  • Spoon over the nuts and brown onions on the pulao. Serve hot

Ingredients:

  • Basmati rice - 1 ½ cups
  • Sliced onions - 30 gms
  • Ginger paste - ½tsp
  • Garlic paste - ½ tsp
  • Milk - 1 tbsp
  • Saffron - ½ tsp
  • Cashew nut - 25 gms
  • Almonds - 25 gms
  • Raisins - 15 gms
  • Bayleaf - 1 no.
  • Cloves - 2 no.s
  • Cardamom - 2 no.s
  • Cinnamon - 1 stick
  • Peppercorns - 4 no.s
  • Fennel seeds - 5 gms
  • Chilli powder - 1 tsp
  • Salt - As desired
  • Ghee - 2 tbsp
  • Brown onions - 2 tbsp