Kashmir Pulav
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




500 grams Long Grain (Basmati) Rice
100 grams Onion sliced vertically
5 grams Cinnamon (dalchini)
5 grams cardamom (Elaichi)
5 grams cloves
a pinch of turmeric powder
1 gram saffron (kesar)
10 ml Milk
20 grams walnut
20 grams cashew nut
1 litre water
50 grams oil
salt to taste

Preparation

1 Wash and soak rice. 2 Heat oil and fry onions till golden brown and remove. 3 Fry whole spices, turmeric powder, add rice and sauté. 4 Add half-saffron dissolved in little warm milk. 5 Add hot water and mix well. 6 Cook a little. Finish with remaining saffron and cook till grains are separated and done. 7 Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.