INGREDIENTS
- 500gms Long Grain (Basmati) Rice
- 100gms Onion sliced vertically
- 5gms Cinnamon (dalchini)
- 5gms cardamom (Elaichi)
- 5gms cloves
- a pinch of turmeric powder
- 1gm saffron (kesar)
- 10 ml Milk
- 20gms walnut
- 20gms cashew nut
- 1litre water
- 50gms oil
- salt to taste
- METHOD
- Wash and soak rice.
- Heat oil and fry onions till golden brown and remove.
- Fry whole spices, turmeric powder, add rice and sauté.
- Add half-saffron dissolved in 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.
