Ingredients:
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500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste
Method:
Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Saute whole spices, turmeric powder, add rice and stir.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish Kashmiri pulao with fried onions, walnuts & cashew nuts.
