Kashmiri Pulao
Serves 3-4

For the pulao:

  • 2 cups basmati rice soaked in water for 30 minutes
  • 1 inch cinnamon stick
  • 1 teaspoon shahjeera/caraway seeds
  • 1 Indian bayleaf/tej patta
  • 3 cloves
  • 2 to 3 green cardamoms
  • 2 black cardamom pods
  • ½ teaspoon dry ginger powder
  • 1 teaspoon fennel powder/saunf
  • 2 pinches saffron/kesar
  • 2 tablespoons oil
  • 4 to 4¼ cups water
  • Salt to taste

For garnish:

  • 1 medium-sized onion, thinly sliced
  • 10 to 12 cashews
  • 10 to 12 almonds
  • 10 to12 walnuts
  • 2 tablespoons oil

Heat oil in a deep pan. On a low or medium flame, add all the whole spices, and fry till the oil becomes fragrant. Now lower the flame and add the ginger and fennel powder and stir. Add the soaked and drained basmati rice and stir. Add crushed saffron and sauté for a minute. Pour water and salt, stir and cover the pan tightly. When the rice is cooking, prepare the garnish. Heat 2 tablespoons of oil in a frying pan, then add the sliced onions, and a pinch of salt. Fry the onions till they are golden or caramelized and crisp. Remove and drain on paper tissues. In the same oil, first fry the almonds till they become crisp. Now fry the cashews and walnuts till they are crisp and lightly browned. Cook the rice till all the water is absorbed and the rice is cooked. When done, fluff the rice. Serve kashmiri pulao hot. While serving the kashmiri pulao, garnish with the fried onions and dry fruits.
Recipe courtesy of: