Kashmiri Fruity pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side. reason being the pulao is garnished with both dry fruits and fresh fruits.

The fresh fruits which are usually added in Kashmiri pulao are pineapple, apple, and pomegranate. dry fruits which are added are generally a mix of almonds, raisins, pistachios, walnuts, and cashews. most variations of making this pulao will use a different mix of fruits and dry fruits.


This Fruity rice pulao is also good for kids as it is mildly spiced and have the fruits which kids often love, you can also pack this pilaf in kids lunchboxes.They will surely finish it in the school.

My kids loved it.

COURSE: main
CUISINE: Indian, Kashmiri
PREP TIME: 30 minutes
COOK TIME:15 minutes
TOTAL TIME: 45 minutes
SERVINGS: 3 to 4


2 cup boiled rice
1 big apple chopped
4 tablespoon pomegranate seeds
1cup pineapple chopped
50 gm raisins
50 gm cashew nuts
1 bay leaf
1 tablespoon garam masala (whole)
A pinch of saffron
1 cup of milk
2 tbsp  ghee (clarified butter)
Salt and sugar according to taste


  1. Wash the rice properly and soak in cold water for an hour.
  2. Drain the rice water and dry the rice in a broad and flat based utensil.
  3. Boil the water and add rice and cook it.
  4. Drain the water and spread the half-cooked rice in a broad and flat utensil for cooling.
  5. Take a cup of milk and mix the saffron in it and keep aside.
  6. Cut the apple and pineapple into medium cubes.
  7. Heat the ghee in a pan, fry the raisins & cashew nuts and keep aside.PicsArt_10-02-09.16.12.jpg
  8. Heat the ghee in a pan, add bay leaf & garam masala for sautéing.PicsArt_10-02-09.10.12.jpg
  9. Add pre-fried raisins, nuts, salt, and sugar according to taste and mix properly.PicsArt_10-02-09.18.02.jpg
  10. Add fruit (apple, Pineapple, pomegranate seed) and mix it properly, cook it for 2-3 min on a low flame.
  11. Add saffron mix rice and mix it properly in a low flame.
  12. Turn off the gas, but do not open the cover of Pulao.PicsArt_10-02-09.37.14.jpg
  13. After few minute open the cover and stir it properly.
  14. Enjoy Fruit Pulao with Paneer curry.



  • You may add any fruits of your choice.
  • You may add peas and corn too.


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Quick mixed Vegetable Pulao

Pulao or pulav is one of the most common rice dishes that is often made in most Indian homes. It is also the one most commonly on the menu for parties or celebrations served along with a yogurt raita. I used a pressure cooker to make this delicious pulao

This is the evergreen menu in my dinner.I add different vegetables every time.Some times with onions, sometimes without onions ,with mix vegetables ,with potatoes,peas and even beans.

The best thing about pulav is that is most pulav recipes, we add veggies so pulav are healthy and complete meal in itself .
I made it with available veggies.Our all time favorite dish.
My daughters enjoyed it with piri piri seasoning .

Here is the recipe will share with you….


1 cup basmati rice
2 tbsp ghee/ oil
Pinch of asafoetida
Whole Spices – 1 bay leaf, 1 cinnamon stick, 4 cloves, 4 black pepper corns
1/4 tsp cumin seeds
1 small tomato
1 onion sliced
1 potato diced
1 carrot diced
1/2 capsicum diced
1/4 cup green peas
1/2 tsp ginger- chilli Paste
2 tsp Chana  masala/pulav masala
1tsp red chilli powder(optional)
1/2 tsp turmeric powder (optional)
1 tsp garam masala powder
2 cups hot water
Salt to tastepicsart_1485863034302


  1. Firstly rinse and then soak basmati rice in water for half an hour and then drain them.
  2. Heat ghee in pressure cooker on slow flame.
  3. Add cumin seeds. let it become brown, then add bay leaf and asafoetida.
  4. Add cinnamon stick, cloves, black pepper corns, ginger-chilli paste and Sliced onion and  finely chopped tomato and saute it.picsart_1485863127140
  5. Add turmeric powder, chana masala. Add all vegetables like potato, capsicum, carrot, french beans, green peas and mix well.
  6. Add drained rice and saute until all rice coated with all spices.
  7. Add water, garam masala powder and salt and let it boil on medium flame.
  8. When water starts boiling, cover with lid. After 2 whistles, switch off the flame and let it cool down.picsart_1485863763195
  9. Once the cooker is cooled, remove the lid and mix with the spoon. You can add dryfruits roasted in ghee for variety.
  10. Serve hot and garnish with coriander leaves.picsart_1485863813485
  11. Yummy  mixed Vegetable Pulao is ready to eat with cucumber-tomato raita.



  • For appropriate salt tasting ,taste the pulav water and add salt according to it.
  • You can add any vegetables like cauliflower, green beans ,greenchana etc.
  • You can serve it with kadi also .


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Rice And Oats Heart Cutlets

YIELD: 14 small heart shape cutlets

When my daughter comes from school that first question she asks is “what is there for snacks”..Every day she wants some new dish with new presentation. So I always try new recipe and make them happy. Best happiness is when they said its yummy ..

These are made from leftover rice, instant oats and vegetables and flavored with Indian spices. It makes perfect dish for the breakfast as well as after school snack.

Recipe adapted: bhanu’s rasoi

2cup leftover cooked Basmati Rice
1cup Instant Oats, lightly roasted
1cup Carrots, grated on the large holes of the grater
3-4 Green Chilies or as per taste, finely chopped
4 tblsp Coriander Leaves, finely chopped
2 tsp. Kashmiri Red Chili Powder or as per taste
2 tsp. Coriander Powder
2 tsp. Cumin Powder
1/2 tsp. Garam Masala
1 tsp. Sugar
1/2 cup Yogurt or as needed to bind cutlets  mixture
Salt as per taste
Oil for shallow roasting cutlets

For Curd dip:

1cup hung curd
1small onion finally chopped
1tsp chilli flex
1tsp pasta seasoning
salt as per taste
sugar as per taste


  1. Dry roast oats in a non-stick pan for few minutes on a medium low heat.
    Allow cooling.120
  2. In a bowl combine all ingredients except yogurt and mix well.121
  3. Add small amount of yogurt at a time and bind mixture until it comes together.122Give Heart shape with the cookie cutter or make round burger patties shape and shallow fry with little amount of oil on both sides in a non-stick pan on medium low heat until golden brown in color.
  4. Serve with ketchup.
  5. I like serving with Curd dip and chilli sauce .
  6. For curd dip ..mix all ingredients and sprinkle red chilli powder.

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Kesari Kheer (Chawal Ki Kheer)

Kesari Kheer is a creamy Indian rice pudding cooked with rice and milk and is flavoured with cardamom and kesar. This kheer is very easy to make and is a part of most celebrations in India. It’s a very tasty, simple to make & flavourful Indian dessert and best for the beginners. Every festival and for puja I make this kheer and add more flavors in it. This time here is a delicious Kesari Kheer recipe for you.


Basmati Rice (1/4cup or एक मुट्ठी)
Milk (1 ltr)
Saffron or Kesar Strand (1 generous pinch)
Sugar ( 1/2) or as required
Crushed Cardamom (1/2 tsp)
15-20 almonds/ badam, blanched and sliced
Pistachios, Cashew and Raisins (3 tbsp)


  1. Wash and soak the rice for 1-2 hours.
  2. Soak the kesar strands in 2 tbsp of milk or water for an hour.
  3. Add milk in a heavy bottom pan and bring it to boil.194
  4. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously.
  5. Now add the kesar soaked in milk and mix it evenly.
  6. Allow it to boil in low to medium flame till rice gets cooked well but it should be firm and soft without losing its shape.
  7. Generally rice takes longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom.195
  8. After about 20 to 25 minutes, when the milk has thickened and the rice grains have become soft add sugar, cashew nuts, almonds, pistachios and raisins and cook for another 5 minutes.
  9. Lastly add crushed cardamom.
  10. Remove from heat and garnish with almonds and saffron strands.
  11. You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.


  • Always add the sugar in the end.
  • This kheer would thicken as it cools down.
  • Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.

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Rice Flour Chakli


1 cup rice flour (chawal ka atta)
1/2 cup curds (dahi)
2 tsp sesame seeds (til)
1 tsp chilli powder
1 tsp oil
salt to taste
oil for deep-frying

  1. Combine all the ingredients in a bowl, mix well and knead into a stiff dough using little water.
  2. Put the mixture into a chakli press and press out round whirls of the dough on a flat surface, working closely from the centre to the outside to the whirl (approximately 50 mm. (2″) diameter). You will get approx. 30 chaklis.
  3. Heat the oil in a kadhai, deep-fry the chaklis, a few at a time on a medium flame, till they turn light brown in color and crisp from both sides.
  4. Drain on absorbent paper.

Cool and store in an air-tight container.

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