Kashmiri Pulao is an easy and delicious, aromatic and fragrant rice preparation, where rice is cooked in milk and water and topped with nuts and fruits.
Clean and rinse the rice well.
Soak the rice in enough water for at least 30-45 minutes.
Soak the saffron in 1/4 cup of warm milk.
Once the rice is ready to cook, in a heavy bottom pan add 2 tablespoon of ghee.
When the ghee heats up, Shallow fry 1/4 cups of mixed nuts until lightly golden brown.
Remove and keep it aside.
Now add the whole spices and fry them for a few seconds.
Then add the cashews and fry them until lightly golden brown.
Now add the ginger juliennes,ginger powder, fennel powder and kashmiri chilli powder.
Stir fry for a few seconds.
Now add the drained rice to the pan and mix well so that the masala and the ghee gets coated.
Slightly warm 1.5 cups of milk (This is optional ,but I did it so that the milk does not curdle)
Now add 1.5 cups of milk and 1 cup of water and bring the mix the boil.
Once the mix comes to a boil add salt and let the rice cook 85 percent done.
Now sprinkle saffron soaked milk on top of rice.
Cover and simmer on low for 15-20 minutes or until done.
Switch off and let it rest or settle down for 10-15 minutes.
After 10-15 minutes, gently fluff up the rice with the fork.
Garnish with roasted nuts, fruits and fried onion. Serve