Kashmiri Kesar Pulao - Saffron Fennel Rice Recipe

Step 1: To begin making the Kashmiri Saffron Fennel Rice Recipe/ Kashmiri Kesar Pulao, wash and soak the rice, completely immersed in water for 15 minutes

Step 2: After 15 minutes drain the water and proceed to make the pulao

Step 3: Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to sit

Step 4: This will allow the flavours from the kesar get mixed into the milk

Step 5: In a pressure cooker, heat ghee on medium flame, once hot, add the cumin seeds, fennel seeds, cinnamon stick and cloves

Step 6: Once they begin to sizzle, add in the drained rice along with 3 cups of water, salt to taste and the saffron strands along with the milk

Step 7: Close the pressure cooker and pressure cook the Kashmiri Kesar Pulao for 2-3 whistles and turn off the flame

Step 8: Allow the pressure to release naturally, open the cooker and transfer the Kashmiri Kesar Pulao into a serving dish

Step 9: Serve Kashmiri Saffron Fennel Rice/ Kashmiri Kesar Pulao Recipe along with Kashmiri Rogan Josh Recipe and a side of Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets for a complete Kashmiri meal as a weekend lunch or dinner