Kashmiri Pulao

 Ingredients

1 cup basmati rice (pre-soaked) 

1 piece cinnamon (1 inch)

1 tsp shahi jeera 

1 bay leaf

3 cloves

1 whole black cardamom

½ tsp dried ginger powder (saunth) 

1 tsp fennel seeds( saunf) powder

 8-10 strands of saffron

½ cup ghee

Salt to taste

1 small onion thinly sliced

12-15 cashews 

¼ cup fresh pomegranate seeds 

 

Preparation

Wash and strain the rice and keep aside. 

In a heavy bottom vessel, melt some ghee and add the whole spices to it, like cinnamon, cloves, black cardamom, shahi jeera, and bay leaf and allow them to sizzle on low flame.

Now add the fennel seed powder and dried ginger powder. Mix well. 

Finally, add the soaked basmati rice and mix well. Add water measured about double the quantity of rice, adjust the salt seasoning cover and allow it to cook. 

Once the rice is completely cooked and the water is dried out, transfer it to a serving plate. 

In a small kadhai, add some ghee, fry the cashews and keep aside. Garnish the rice with strands of saffron, fried cashews and fresh pomegranate seeds and serve hot. 

 

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