Ingredients
- Rice – 1 cup
- Onion – 1 large, sliced
- Cinnamon (dalchini) – 1'' piece
- Cardamom (Elaichi) – 1
- Cloves – 2
- Turmeric powder – 1/4 tsp.
- Saffron (kesar) – 1 g
- Walnut – 25 g
- Cashew nut – 25 g
- Oil – 2 tblsp.
- Salt to taste
Method
- Wash and soak rice.
- Heat oil and fry onions till golden brown and remove.
- Fry whole spices, turmeric powder, add rice and sauté.
- Add half-saffron dissolved in little warm milk.
- Add hot water and mix well.
- Cook a little. Finish with remaining saffron and cook till grains are separated and done.
- Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.