Kashmiri Pulao

Ingredients : 

ü  Long Grain (Basmati) Rice - 500 

gms 

ü  Onion sliced vertically - 100 gms 

ü  Cinnamon - 5 gms 

ü  Cardamom - 5 gms 

ü  Cloves - 5 gms 

ü  Turmeric powder - 1 tsp 

ü  Saffron - 1 gm 

ü  Milk - 10 ml 

ü Walnut - 20 gms 

ü  Cashew nut - 20 gms 

ü Water - 1 litre 

ü  Oil - 50 gms 

ü  Salt to taste 

Method :


v Wash and soak rice.
v Heat oil and fry onions till golden brown
and then remove.
v Fry whole spices, turmeric powder, add
rice and sauté.
v Add half-saffron dissolved in little warm milk.
v Add hot water and mix well.
v Cook a little. Add the remaining saffron and cook till grains are separated
and done.
v Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

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