Kashmiri Shahi Pulao Recipe — Fragrant Royal Rice with Nuts, Raisins and Pulao Masala

Shahi means royal — and this pulao earns the name. Fragrant aged basmati rice cooked in ghee with golden fried cashews, almonds, and plump raisins, delicately spiced with Pulao Masala. It is the rice dish that turns an ordinary meal into an occasion.

Kashmiri cooking is characterised by restraint — spices that whisper rather than shout, aromatics that perfume rather than overpower. This pulao embodies that philosophy perfectly.

This recipe uses Dune Aura Stone Ground Pulao Masala — a blend of bay leaf, green cardamom, cloves, cumin, mace, and dried rose petals, stone-ground to a fine powder that disperses evenly through the rice, delivering consistent fragrance in every grain.

Prep: 20 mins | Cook: 15 mins | Serves: 4

Ingredients

• 1.5 cups aged basmati rice, washed and soaked for 20 minutes
• 10 cashews
• 10 almonds, blanched and halved
• 2 tbsp raisins
• 1.5 tbsp Dune Aura Pulao Masala
• 2 tbsp ghee (traditional Kashmiri choice) or Dune Aura Cold Press Mustard Oil for a more robust, North Indian flavour
• 1 large onion, thinly sliced
• 3 cups water
• Salt to taste

Optional garnish:

• A few saffron strands soaked in 2 tbsp warm milk
• Fresh mint leaves

Method

Step 1 — Fry the nuts and raisins

Heat ghee in a heavy-bottomed pot on medium heat. Add cashews and almonds and fry for 2–3 minutes until golden. Add raisins and fry for 30 seconds until they plump up. Remove with a slotted spoon and set aside. Keep the ghee in the pot — it is now beautifully flavoured.

Step 2 — Fry the onions

In the same ghee, add sliced onions and fry on medium heat for 12–15 minutes until deep golden and crispy. Remove half the onions and set aside for garnish.

Step 3 — Toast the rice

Add Dune Aura Pulao Masala to the pot with the remaining onions and stir for 30 seconds. Add the drained soaked rice and sauté gently for 1–2 minutes, turning the rice to coat every grain with the ghee and masala.

Chef's Secret: Gently sautéing rice in ghee before adding water strengthens the grain structure and prevents the rice from breaking or turning mushy during cooking. This is the technique that gives restaurant-style pulao its characteristic separate, fluffy grains.

Step 4 — Cook the rice

Add 3 cups of water and salt. Bring to a boil on high heat, then reduce to the lowest possible flame, cover tightly, and cook for 12 minutes. Do not lift the lid during cooking.

Step 5 — Rest and fluff

Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork — do not stir vigorously or the grains will break.

Step 6 — Garnish and serve

Transfer to a serving dish. Top with the reserved fried onions, fried nuts and raisins, and drizzle with saffron milk if using. Garnish with fresh mint.

Serving Suggestions

• Alongside any rich curry — the mild pulao balances bold gravies beautifully
• With raita seasoned with Dune Aura Raita Masala — the classic pairing
• As a standalone dish with a simple dal and pickle
• For special occasions — serve as the centrepiece rice dish at a dinner party

The Kashmiri Philosophy of Spicing

Kashmiri cuisine uses spices for fragrance, not heat. The Pulao Masala blend — cardamom, mace, cloves, cumin — is chosen for its aromatic qualities rather than its pungency. The dried rose petals add a floral note that is distinctly Kashmiri.

This is why the masala quality matters so much in a pulao. Unlike a curry where bold spices can mask a mediocre masala, pulao has nowhere to hide — the delicate aromatics must be fully intact. Stone-ground Pulao Masala preserves the floral compounds in the mace and rose petals that industrial grinding destroys.

FAQ

Can I use other nuts? Yes — pistachios, walnuts, and pine nuts all work well. Pistachios are particularly beautiful for colour.

Can I make this without ghee? Yes — Dune Aura Cold Press Mustard Oil works well and gives a more robust, North Indian character to the pulao. Ghee is the traditional Kashmiri choice for its delicate richness, but many home cooks across Punjab and Haryana make pulao with cold press mustard oil for its health benefits — it is rich in omega-3 fatty acids and monounsaturated fats, and has a high smoke point that handles the nut-frying step beautifully.

How do I get perfectly separate grains? Three things: soak the rice for at least 20 minutes, sauté in ghee before adding water, and never lift the lid during cooking.

Can I add vegetables? Yes — add diced carrots, peas, or beans in Step 3 along with the rice. This makes it a complete one-pot meal.