Kashmir Kashmiri Pulao Saffron Dry Fruit Aromatic Festival

Method

1. 1

   Wash basmati rice until clear. Soak 20 minutes. Drain.

2. 2

   Heat 4 tbsp ghee in a heavy pot. Add thinly sliced onion.

3. 3

   Cook on medium for 12 to 15 minutes until deeply golden and caramelised. Remove half the onion for garnishing.

4. 4

   Add bay leaves, green cardamom, black cardamom, cinnamon and cloves to the remaining onion. Fry 30 seconds.

5. 5

   Add drained rice. Toss in ghee 2 minutes to coat each grain.

6. 6

   Add fennel powder and salt. Stir.

7. 7

   Add 3.5 cups water. Bring to a boil. Stir once.

8. 8

   Reduce to the absolute lowest heat. Cover tightly. Cook 18 minutes without lifting the lid.

9. 9

   Remove from heat. Pour saffron milk over the rice without stirring.

10. 10

    Cover. Rest 5 minutes. Fluff gently.

11. 11

    Add fried cashews, raisins and toasted almonds.

12. 12

    Fold gently. Garnish with reserved caramelised onion.