Kashmiri pulao recipe

Hi everyone ,

Ingredients

Basmati rice - 1 cup 
cashew nuts - 10 
Badam - 15 
Raisin - 15 
Onion - 1 
Saffron - few strands
Milk - 1/2 cup 
Pomegranate - 3/4 cup 
Salt - as needed
Ghee - 2 tsp
oil - 1 tblsp
Sugar - 1/4 tsp 

To temper

Ghee - 1 tblsp

Cinnamon - 1/2 inch piece

Cardamom - 1

Clove - 1

Bay leaf - 1

Method

1. Wash and soak rice in warm water for 30 minutes. Soak saffron in little milk (luke warm). In a pan, heat ghee and fry the nuts in medium flame until golden in colour. You can add whole or broken, its up to you.
2. Ad raisins and fry until it turns fluffy. Keep aside.
3. In the same pan, add oil, fry onion first in medium flame with sugar. Keep the flame low and stir occasionally to let the onion caramelize.
4. The onion will be golden in colour and crisp in texture. Keep aside.
5. In the same kadai, temper with the items given under ‘To temper’ table. Add milk + 1 cup water.
6. Bring to boil and add the well drained soaked rice along with the soaked saffron, required salt. Again let it boil for 3-4 minutes.Most of the water should be absorbed and the rice would have been cooked 80-90% . Then put the flame to lowest possible and cook covered for 10-14 minutes.
7. Make sure it doesn’t get burnt at the bottom. Once the rice is cooked, switch off the flame and add fried nuts, onion and the pomegranate.