Kashmiri pulao

Ingredients:

  1. 500 gms Long Grain (Basmati) Rice
  2. 100 gms Onion sliced vertically
  3. 5 gms Cinnamon (dalchini)
  4. 5 gms cardamom (Elaichi)
  5. 5 gms cloves
  6. A pinch of turmeric powder
  7. 1 gm saffron (kesar)
  8. 10 ml Milk
  9. 20 gms walnut
  10. 20 gms cashew nut
  11. 1 litre water
  12. 50 gms oil
  13. Salt to taste

Method:

  1. Wash and soak rice.
  2. Heat oil and fry onions till golden brown and remove.
  3. Fry whole spices, turmeric powder, add rice and saute.
  4. Add half-saffron dissolved in little warm milk.
  5. Add hot water and mix well.
  6. Cook a little. Finish with remaining saffron and cook till grains are separated and done.
  7. Garnish kashmin pulao with fried onions, walnuts A cashew nuts.