KASHMIRI PULAO

KASHMIRI PULAO
By: Deepa Sujesh

INGREDIENTS :-

2 cups basmati rice soaked in water for 30 minutes
1 inch cinnamon
1 tsp shah jeera
1 indian bayleaf
3 cloves
2-3 green cardamoms
2 black cardamoms
½ tsp dry ginger powder
1 tsp fennel powder
2 pinches of saffron
2 tbsp oil or ghee
4 to 4 1/4 cups water
salt as required

for garnish:

Fruits chopped(apple, pine apple, pomegranate seeds, orange etc)
1 medium sized onion, sliced thinly
10-12 cashews/kaju
10-12 almonds/badam
10-12 walnuts/akhrot
Few raisins
2 tbsp oil

METHOD :-

heat oil or ghee in a deep pan. on a low or medium flame, add all the whole spices. fry till the oil becomes fragrant.
now lower the flame and add the ginger and fennel powder & stir.
add the soaked and drained basmati rice and stir.
add crushed saffron and saute for a minute.
pour water and salt. stir and cover the pan tightly. when the rice is cooking, prepare the garnish.
heat 2 tbsp oil in a frying pan. add the sliced onions.
also add a pinch of salt and 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.
add fruits.
serve kashmiri pulao hot and while serving the kashmiri pulao, garnish with the fried onions and dry fruits.