Fragrant & Easy Kashmiri PulaoVeg

1

Wash the long-grain Basmati rice thoroughly in water. Pour in enough water to cover the rice and let it soak for about 30 minutes.

2

Soak a few strands of saffron in a small amount of warm milk and set aside to infuse.

3

Heat one tablespoon of ghee in a pan. Add the whole cashew nuts and roast until they turn a nice golden brown color. Remove from the pan and set aside.

4

In the same pan, add the almonds and roast for approximately two minutes. Remove and set aside with the cashews.

5

Add the raisins (a mix of large and small varieties works best) to the pan and roast until they plump up. Remove and set aside.

6

For the crispy onions, add one tablespoon of oil and a little ghee to the same pan. Sauté the thinly sliced onions until they turn a rich brown color and become crispy. Remove and keep aside.

7

In a large, deep pan or kadai, heat two tablespoons of ghee.

8

Add the whole spices: cinnamon, cloves, green cardamom, black cardamom, bay leaves, fennel seeds, and a teaspoon of Shahi jeera. Sauté briefly until fragrant.

9

Add the soaked Basmati rice to the pan and gently mix, being careful not to break the grains. Roast the rice gently for two to three minutes.

10

Pour in two cups of hot water and stir gently.

11

Season with salt to taste and add the prepared saffron-infused milk.

12

Cover the pan and cook on medium-low flame for about 10 minutes, or until the rice is perfectly cooked.

13

Once the rice is cooked, fluff it up and garnish with the roasted cashews, almonds, raisins, and the fried crispy onions.

14

For an extra touch of flavor and freshness, top the pulao with fresh fruit pieces like pomegranate, pineapple, or apple before serving.

15

Serve warm with a side of pomegranate raita or your favorite curry.