Kashmiri Pulao Recipe

Ingredients:

• 1 cup basmati rice, washed and soaked for 30 minutes
• 1 onion, thinly sliced
• 1 carrot, diced
• 1 potato, diced
• 1/4 cup green peas
• 10-12 cashew nuts
• 10-12 almonds, blanched and sliced
• 1 tablespoon raisins
• 2 tablespoons ghee or vegetable oil
• 1 bay leaf
• 2-3 green cardamom pods
• 4-5 cloves
• 1-inch cinnamon stick
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• Salt, to taste
• Fresh coriander leaves, chopped, for garnishing
• Fresh mint leaves, chopped, for garnishing
• 2 cups water

Instructions:

1. Heat ghee or vegetable oil in a deep pan or pot over medium heat.
2. Add sliced onions to the pan and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.
3. To the remaining onions in the pan, add bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
4. Add diced carrots, potatoes, and green peas to the pan. Sauté for 2-3 minutes.
5. Drain the soaked basmati rice and add it to the pan. Mix well with the vegetables.
6. Add 2 cups of water to the pan and bring it to a boil.
7. Once the water starts boiling, reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice cook for 15-20 minutes, or until all the water is absorbed and the rice is cooked through.
8. While the rice is cooking, prepare the saffron milk by soaking saffron strands in warm milk.
9. Once the rice is cooked, remove the pan from the heat. Gently fluff the rice with a fork.
10. Drizzle the saffron milk over the cooked rice. Sprinkle fried onions, cashew nuts, almonds, and raisins on top.
11. Cover the pan again and let the Kashmiri Pulao rest for 5-10 minutes to allow the flavors to meld together.
12. Garnish the pulao with freshly chopped coriander leaves and mint leaves.
13. Serve the aromatic and vibrant Kashmiri Pulao hot with raita or yogurt on the side.

Enjoy the delightful flavors of homemade Kashmiri Pulao!