Kashmiri pulao

Ingredients

Rice - 2 cups

Water - 2.5 cups


Onion - 1 big

Nuts - cashew, badam and raisins

Saffron strands - few


Milk to soak saffron strands


Salt to taste

Cumin seeds - 1tsp

Bay leaves - 2

Cardamom - 3

Cinnamon - 1

Cinnamon powder - 1 tsp

Coriander leaves

Procedure

Soak the rice for 30 minutes.

Drain the water. Keep the rice aside. Soak the saffron strands in warm milk.

In a pressure cooker add ghee. Fry the nuts till golden brown. Remove the nuts. Add cumin seeds, bay leaves, cinnamon and cardamom. Add chopped onions. Fry the onions till it turns transparent. Add cinnamon powder. Stir for a while.

Add the soaked rice. Fry for 2 minutes. Add water, saffron soaked milk and close the cooker with the lid. Switch off the stove after two whistle sounds. Garnish with nuts and fruits.