Ingredients
- 500gms Long Grain (Basmati) Rice
- 100 gms Onion sliced vertically
- 5 gms Cinnamon (dalchini)
- 5 gms cardamom (Elaichi)
- 5 gms cloves
- a pinch of turmeric powder
- 1 gm saffron (kesar)
- 10 ml Milk
- 20 gms walnut
- 20 gms cashew nut
- 1 litre water
- 50 gms oil
- salt to taste
How to make Kashmiri pulao
- Wash and soak rice.
- Heat oil and fry onions till golden brown and remove.
- Fry whole spices, and turmeric powder, add rice, and sauté.
- Add half-saffron dissolved in a little warm milk.
- Add hot water and mix well.
- Cook a little. Finish with remaining saffron and cook till grains are separated and done.
- Garnish Kashmiri pulao with fried onions, walnuts & cashew nuts.
