Kashmiri pulao recipe

Ingredients

Long Grain (Basmati) Rice - 500 gms

Onion sliced vertically - 100 gms

Cinnamon - 5 gms

Cardamom - 5 gms

Cloves - 5 gms

Turmeric powder - 1 tsp

Saffron - 1 gm

Milk - 10 ml

Walnut - 20 gms

Cashew nut - 20 gms

Water - 1 litre

Oil - 50 gms

Salt to taste

Method

1. Wash and soak rice.

2. Heat oil and fry onions till golden brown and then 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. Add the remaining saffron and cook till grains are separated and done.

7. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.