• Prep Time 5-10 minutes
  • Cook Time 25-30 minutes
  • Serving For People
  • Difficulty

Recipe Description

This is a Kashmiri delicacy that an be enjoyed as desert. Its best accompaniment is boondi raita.

Ingredients                                         Quantity

Ghee                                                    2 tbsp

Bay leaf                                                2 nos

Chironji                                                1 tbsp

Cashewnuts                                        10 -15

Dry coconut sliced                               ¼ cup

Fresh coconut                                      1 cup

Water as required.

Raisins                                                  1 tbsp

Jaggery grated                                      1 cup

Rice soaked                                          1 ½ cup

Saffron soaked in milk                          1/2 Tbsp


  1. In a pressure cooker heat ghee, Add bay leaf, chironji, cashewnuts, dry coconut, and sauté for 2 mins
  2. Add fresh coconut mix well and sauté for 2 mins.
  3. Add water as required, add raisins, jaggery, rice, saffron soaked in milk and  Mix well .
  4. pressure cook for 2 whistles on medium flame.
  5. After 2 whistles let the pressure cooker rest for 15 mins.
  6. Remove the pulao in a serving plate and serve hot.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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