Kashmiri Pulao

Let the authentic taste of Kashmiri Pulao transport you in the lands and culture of Kashmir. Only with the magic of National Pulao Mix!

I Made It


  • Ghee ½ cup
  • National Ginger Garlic Paste 1 tbsp
  • Green Chilies 4-6
  • Basmati Rice 2 cups
  • Almonds 20 gms
  • Pistachios 20 gms
  • Walnuts 20 gms


  • Ground Beef ¼ kg
  • Chopped Onion ½ cup
  • Chopped Green Chilies 5-6
  • National Salt 1 tsp
  • Yogurt 1 tbsp
  • National Corn Flour 1 tbsp
  • Chopped Coriander 4 tbsp
  • Chopped Ginger 1.5 tbsp

For beef stock:

  • Water 1 liter
  • National Pulao Mix ½ packet
  • Beef Bones ¼ kg
  • Onion 1 whole
  • Garlic Cloves 5-6
  • Fennel Seeds 1 tbsps
  • Ginger 2 small


For Meatballs:

  • In a bowl, add ground beef, chopped onion, chopped green chilies, National Salt, National Corn Flour, yogurt, chopped coriander, chopped ginger and mix them together.
  • Make meat balls out of it.

For Pulao:

  • For Beef Stock: Bring the water to boiling point, add beef bones, whole onion, garlic cloves, ginger, fennel seeds, National Pulao Mix and cook for 2 hours straight on low flame. Now strain the stock and save it.
  • In a pan, heat ghee and add National Ginger Garlic Paste, sauté for half a minute. Now add green chilies cracked, beef stock and let it boil.
  • Add the meat balls and cook them for 4-6 minutes. Now add the rice and cook them on medium flame.
  • Turn the flame to low and simmer for 10 mins.
  • When ready, roast the almonds, pistachios, and walnuts in 1 tsp ghee and add as topping on the rice.