Kashmiri pulao

Give your taste buds a break from the same old regular white rice with this aromatic Kashmiri pulao. This goes well with any Indian curry.

1½ cup Basmati rice
1 onion (sliced)
3 tbsp ghee
½ cup cahewnuts
½ cup almonds
½ cup raisins
½ tsp saffron
1½ cup milk
1½ cup water
2tsp sugar
1 piece of cinnamon
4 cloves
5 cardamoms
½ tsp cumin seeds
1 bay leaves
1 star anise
¼ cup apple
¼ cup pineapple
¼ cup pomegranate
¼  cup cherries/grapes

First, wash the rice thoroughly and soak it in water for half an hour
Soak two tablespoons of saffron in hot milk
Heat ghee in a pan and fry the onion
Roast cashews, almonds and raisins in the same ghee
Add the spices in the same ghee and roast for a minute, add water, milk, salt, sugar and saffron milk
When it boils well, add rice
Cover and cook on low heat for 10 to 15 minutes
Switch off flame
When it is hot, sprinkle rose petals, mix well and cover for another 10 minutes
When the heat subsides, add the chopped fruits, roasted onions, nuts, almonds and raisins
Serve hot with chicken curry,egg curry, vegetable curry,etc.

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