Kashmiri Palow


Fragrant Kashmiri rice


Prep Time45 minutes


  • 600 g basmati rice, washed
  • 3 l water
  • 6 large bones from the leg of lamb
  • 5 bay leaves (tejpatta)
  • 15 black cardamoms (badi claichi)
  • 4 cinnamon (dalchini) sticks, 2" each
  • 10 g fennel (moti saunf) seeds
  • 180 g onions, sliced, fried until brown, drained
  • 4 g black cumin (kala jeera) seeds
  • 7 green cardamoms (choti claichi)
  • 100 g ghee
  • salt to taste


1. For the stock, bring all the ingredients (except-the onion) to the boil in a deep pan. Lower heat, cover and continue to boil for 15-18 minutes. Now add the browned onions and boil for another 5 minutes. Remove from heat and keep aside to cool. Strain the stock through a muslin cloth to get 7 cups stock. Add more water, if required.
2. Bring the strained stock to the boil in a deep pan; add the rice, black cumin seeds, and green cardamoms. Bring the mixture back to the boil, then reduce heat and cook until the rice is 3/4 done.
3. Heat the ghee in another pan; pour in the rice mixture. Cover the pan with a tight lid and cook on very low heat until the rice is just right.