KASHMIRI PULAO 

INGREDIENTS

• 500gms Long Grain (Basmati) Rice
• 100gms Onion sliced vertically
• 5gms Cinnamon (dalchini)
• 5gms cardamom (Elaichi)
• 5gms cloves
• a pinch of turmeric powder
• 1gm saffron (kesar)
• 10 ml Milk
• 20gms walnut
• 20gms cashew nut
• 1litre water
• 50gms oil
• 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 sauté.
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 kashmiri pulao with fried onions, walnuts & cashew nuts.