Kashmiri Pulao / Kashmiri Pulav

 Ingredients 

250 gm Basmati rice 

1 no onion (sliced)

2 tbsp ghee 

1 pinch saffron 

2 tbsp milk

10 nos cashew nuts 

10 nos raisins 

1 tbsp sugar 

1/2 tsp salt 

1 no bay leaf 

1/2 tsp cumin 

1/2 tsp fennel 

3 no cardamom 

4 nos cloves 

1/2 tsp ginger powder 

50 ml Oil

Fruits 

1/2 no pomegranate

3 tbsp Apple (chopped)

3 tbsp Pineapple (chopped) 

Method 

1. Soak the saffron in warm milk and keep it aside 

2. Soak the rice in water 

3. Slice the onion and fry it in oil till golden colour then remove and keep it aside 

4. In ghee add the cashew nut and raisin make it light brown then remove and keep it aside. in same ghee add fennel, cumin, cardamom and cloves 

5. After roasting pour 1 : 2 water then leave it to boil 

6. Add the soaked rice into the boiled water then stir in occasionally without burn 

7. In water dry consistency, put it in dum cooking for 15 mins

8. Remove from dum add the fried onion, cashew nuts, raisins, chopped apple, pineapple, and pomegranate then serve