Kashmiri Pulao

Ingredients :

1. Long Grain (Basmati) Rice - 500 gms
2. Onion sliced vertically - 100 gms
3. Cinnamon - 5 gms
4. Cardamom - 5 gms
5. Cloves - 5 gms
6. Turmeric powder - 1 tsp
7. Saffron - 1 gm
8. Milk - 10 ml
9. Walnut - 20 gms
10. Cashew nut - 20 gms
11. Water - 1 litre
12. Oil - 50 gms
13. Salt to taste

Method :

• Wash and soak rice.
• Heat oil and fry onions till golden brown and then 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. Add the remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts