A kind of sweet and unconventional pulao, loaded with the goodness of dry fruits, rich cream, and some spices. Kashmiri Pulao is aromatic, mild, and sweet. Kashmiri pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side.
500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
a pinch of turmeric powder
1gm saffron (Kesar)
10 ml Milk
20gms cashew nut
salt to taste
Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, and turmeric powder, and add rice, and sauté.
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.