Kashmiri Pulao Recipe - Pulao Spiced With Saffron, Whole Spices & Nuts

Step 1: To begin making the Kashmiri Pulao Recipe, first wash and soak the rice for about 45 minutes

Step 2: After 45 minutes, drain the water and keep aside

Step 3: In a heavy bottom sauce pan, heat 2 tablespoons of ghee

Step 4: Add bay leaf, shahjeera, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few seconds until they release a roasted aroma

Step 5: Add a tablespoon of broken cashews and fry for another minute until the cashews are roasted golden

Step 6: Add ginger juliennes, ginger powder, fennel powder, Kashmiri chili powder, salt and the soaked rice and fry for few seconds

Step 7: Add milk, saffron milk, water and bring the pulao to a brisk boil

Step 8: Once it comes to a boil, turn the heat to low, cover the pan and allow the rice to cook, until all the liquid has be absorbed

Step 9: Meanwhile, heat another tablespoon of oil in the pan and roast the dry fruits until light golden brown

Step 10: Take it off the heat and keep aside

Step 11: Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork

Step 12: Transfer the rice to a serving platter, garnish it with fried onions and diced fresh fruits

Step 13: Serve the Kashmiri Pulao Recipe along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner