Kashmiri pulao recipe

Kashmiri pulao is a fragrant rice dish from the Kashmir region, typically made with basmati rice, saffron, a mix of dry fruits, and spices like cardamom and cloves. It's known for its rich and aromatic flavor profile. Here's a simple recipe for Kashmiri Pulao:
Ingredients:
- 1 cup basmati rice
- 1/4 cup ghee (clarified butter)
- 1 large onion, thinly sliced
- 1/4 cup mixed dry fruits (almonds, cashews, raisins)
- 1/2 cup mixed vegetables (carrots, peas)
- 1/2 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 1 cinnamon stick
- 1 bay leaf
- A pinch of saffron strands soaked in warm milk
- Salt to taste
- 2 cups water

Instructions:

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water.

2. In a pan, heat ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until the spices release their aroma.

3. Add sliced onions and cook until they turn golden brown.

4. Add mixed vegetables and sauté for a few minutes until they are slightly tender.

5. Stir in the soaked and drained basmati rice. Cook for 2-3 minutes, stirring gently.

6. Pour in 2 cups of water and add salt. Bring it to a boil, then reduce the heat to low. Cover the pan and simmer until the rice is cooked and the water is absorbed.

7. Once the rice is cooked, fluff it gently with a fork. Drizzle the saffron-soaked milk over the rice.

8. In a separate pan, roast the mixed dry fruits for a couple of minutes until they are lightly browned.

9. Sprinkle the roasted dry fruits over the pulao.

Your delicious Kashmiri Pulao is ready to be served! Enjoy the rich flavors and aroma.

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