Welcome and thanks.

Thank you for the detailed response, Dassana, they are helpful to me!

Thanks Robin. You add the fresh fruits as a garnish and do not cook with them. Alternatively you can sauté them lightly in a bit of ghee if you prefer and later add them as a garnish.

The fruits are cut in small cubes of about ½ inch. Apples grow in Kashmir but not pineapples. We also have a variety of apples called Kashmiri Apples.
I presume the inclusion of pineapple in the dish must have been invented by some restaurants.

Or would I be adding it at the end – stirring it in, so that it’s fresh and firm? Also, how would the fruit be cut if it was pineapple or apple, for instance. And, do pineapple and apple grow in Kashmir?

Yes, you can use ginger paste. ½ to 1 teaspoon ginger paste will work well in the recipe.

welcome shilpa.

i usually powder fennel directly in mixer and use it as required. but for the amount mentioned in the recipe, you can lightly roast and then crush in a mortar-pestle.

even i have heard shilpa. but have never tried making kashmiri pulao in a fruit juice.

thanks ramya for sharing your feedback on kashmiri pulao recipe. glad to know.