The soft and tender fruit in this Kashmiri Pilau complements the fluffy Basmati while the nuts give it that crunchy edge. For a meaty version add in some lamb or chicken.
Prep Time

15 mins mins

Cook Time

30 mins mins

Total Time

45 mins mins




  • 2 cups Laila Basmati Rice
  • 1 cup chopped mixed fruits these can be canned or fresh or dried (fruits like apples, raisins, apricots, peaches, pineapple etc.)
  • cup mixed nuts (almonds, pecans, walnuts, cashews)
  • tsp saffron strands for garnish and tsp for cooking
  • Whole garam masala 1 bay leaf, 1 cinnamon stick, 3 cardamom pods, 3 cloves
  • 2 tbsp cream
  • cup milk
  • 2 cups water
  • 1 tbsp sugar
  • tsp cumin seeds
  • 2 tbsp butter
  • 1 tsp rose water
  • Salt (to taste)


  • Wash and soak the rice for at least 20 minutes.
  • Drain it and leave it to the side.
  • Next, heat the butter in a warm pan and add the cumin seeds and whole garam masala. Add the sugar to this and fry for a minute followed by the nuts.
  • Now add the cream, milk, saffron and water to this and bring it to a boil.
  • In the meantime, fry the rice in little butter. This step is important as it makes the rice nutty and keeps each grain separate after it gets cooked.
  • Add this fried rice to the boiling milk water mixture along with required salt.
  • After the rice comes to the boil, reduce the flame to low, cover with a tight lid and let it cook for 20-25 minutes.
  • Transfer the rice gently to a large mixing bowl and add the fruits, remaining saffron strands and rose water to it.
  • Gently mix with a fork.
  • Cover with an aluminium foil or a tight lid and let it rest for 5-10 minutes to let all the flavours blend.
  • Garnish with edible rose petals, more fruits, nuts, cilantro and fried onions. Serve hot.
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