Kashmiri Pulao

Kashmiri pulao is a rich, aromatic, mild and sweet rice preparation with loads of dry fruits and fruits.

INGREDIENTS:

• 1 cup basmati rice, soaked in water for 30 minutes
• 1 inch cinnamon stick
• 1 bay leaf
• 2-3 cardamoms
• 2 cloves
• 1 tsp fennel powder
• 1/2 tsp ginger powder
• 2 strands of saffron, soaked in milk
• 2 tbsp ghee
• 1 medium sized onion, thinly sliced
• 1/2 tsp red chilli powder
• 15-18 cashews
• 10-12 almonds, sliced
• 2-3 tbsp raisins
• 1 small apple, cubed
• 4-5 tbsp pomegranate seeds
• Salt to taste

METHOD:

1. Boil 4 cups of water in a vessel or pot.
2. Add spices into the boiling water with desired amount of salt and ghee.
3. When the water starts boiling, add the soaked and drained rice. 
4. Cook rice until it is completely done and drain the excess water.
5. In a thick bottomed pan, add ghee. Roast the dry fruits and keep aside.
6. In the same pan add another spoon of ghee and add onions and saute until it turns brown.
7. Add rice, chilli powder, ginger powder, fennel powder, salt and mix well.
8. Add the fresh fruits, milk with saffron and roasted dry fruits to the rice and mix well.
9. Garnish with chopped coriander leaves.
10. Serve hot with raita or any gravy of your choice.