Put an extra bit of spice in your life with this Kashmiri rice recipe. The perfect accompaniment for one of your favourite meat or vegetable dishes.

There are many different types of Kashmiri rice recipes. This recipe uses authentic spices and fine ingredients to make an authentic taste.

View steps to make Kashmiri Rice

Making the Kashmiri Rice

Bring to boil a medium sized saucepan filled with water.

Once boiling, add basmati rice, turmeric and salt, stir well and reduce to a slow boil.

Once rice is cooked (approximately 12 minutes), turn rice into a colander, rinse well and leave to drain.

Peel the brown onion and cut in quarters, then cut into thin slices.

Coat a small non-stick frypan with cooking spray, sauté the sliced onion and slivered almonds until browned.

Add the garlic clove and ginger and cook for 30 seconds.

Place garam masala, ground cardamom, curry powder and chicken stock powder into the pan and cook for 30 seconds.

Place rice into a large bowl and fold in the onion mix.

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Notes & Tips

Serve with your favorite meat or vegetarian dish, plus a generous serving of vegetables or salad.

Kashmiri rice is a flavorful and aromatic rice dish that is a staple in the cuisine of the Kashmir valley in India.

The dish is made with long-grain basmati rice that is cooked with a blend of aromatic spices, dried fruits, and nuts. The spices typically used in Kashmiri rice include cinnamon, cardamom, cloves, and saffron, which give the dish its distinctive flavor and aroma.

Dried fruits such as raisins, apricots, and dates are added to the rice during cooking to provide a subtle sweetness and chewy texture, while nuts like almonds and cashews add crunch and richness to the dish. The result is a fragrant and flavorful rice dish that is perfect for serving with spicy curries, grilled meats, or roasted vegetables.

Kashmiri rice is a delicious and unique dish that is sure to impress guests and add some exotic flair to any meal.

Kashmiri Rice Recipe

Kashmiri Rice Ingredients

Utensils

Making the Kashmiri Rice

Notes & Tips

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