Kashmiri Pulao

Yum

       
          Kashmiri pulao is a fragrant and mildly sweet dish and is very simple to make.

Ingredients:
Basmati or any long grained rice  -        1 ½ cup
Saffron strands            -        ¼ tsp.
Milk                            -         ½ cup
Water                          -          2 cups
Ghee                           -          3 tbsp.
Cashew nuts                -         10
Raisins                       -          10
Cardamom                  -         2 pods
Cinnamon                   -         2
Mace                           -        1
Cloves                        -         3
Sugar                         -         ½ tsp.
Onion                         -        1 large, finely sliced
Pomegranate seeds     -       3 tbsp.
Salt to taste

Method:

1. Wash and soak the Basmati rice for 10 mins.
2. Soak the strands of saffron in milk for about 20 mins.(the milk turns light orange in color).
3. Heat 1 tbsp ghee  to a hot pan and roast the cashew nuts and raisins until they are golden brown in color and keep aside. In the same oil fry the sliced onions until they are golden brown, keep it aside.
4. Drain and reserve the water from the soaked rice.
5. In a large skillet, heat ghee and add the cardamom, cinnamon, mace, cloves and sugar & and saute for a minute on medium flame.
6. Add the soaked rice and sauté further gently(else the rice may break). Now add the reserved water and the saffron milk to the rice.
7. Add salt, close the vessel with a lid and cook on a low flame until done. Once the rice is cooked fluff it gently and keep it aside.
8. Finally garnish the rice with the roasted onion slices, cashew nuts & raisins and the pomegranate seeds and serve with a suitable accompaniment side.