Kashmiri Pulao

          My first try at preparing this traditional Kashmiri style pulao, loaded with dry fruits and cooked in saffron infused milk. It is a very easy recipe and quite popular in many restaurants. Though it slightly differs from the usual pulao as it has minimum of spices, is slightly towards the sweeter side due to the presence of dry fruits and is non spicy. 

          Few chopped fresh fruits, fried paneer cubes and fried onion may be used to garnish this exotic rich pulao. It can be served as a party main course along with any veg. / non-veg. side dish or raita. So present this yummy pulao on the dining table at your next in-house dinner party.

• 1/2 cup Basmati rice, soaked for 30 minutes
• 2-3 tbsp. ghee
• 1/2 cup mixed nuts
• 1/2 tsp. cumin seeds 
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1 bay leaf 
• 1/2 mace
• 1 star anise
• 1/4 tsp. peppercorns
• 1 onion, sliced
• 1/2 tsp. dry ginger powder
• 1 tsp. fennel powder
• 1/2 tsp. garam masala powder
• salt to taste 
• 1 cup milk
• pinch of saffron

          Soak the saffron in the milk for 15-20 minutes. Heat ghee and stir fry the mixed nuts till light golden in colour. Drain and keep aside. 

          Temper the same ghee with bay leaf, cinnamon, cloves, cardamom, mace, peppercorns, star anise and cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till translucent. Add all the powdered spices, followed by the drained rice. Sauté for 1-2 minutes. 

          Add the saffron milk, 3/4 of the fried nuts and pressure cook for 2 whistles. Switch off the flame and keep it covered for 15-20 minutes more. Serve, garnished with the remaining nuts.



Note - 
1.  You may skip cooking in milk and use water instead. Your choice.