Kashmir Pulav

Name: Kashmir Pulav
Ingredients: basmati rice 500 grams Long Grain; 5/8 cup onion sliced vertically; 5/8 tablespoon cinnamon dalchini; 5/8 tablespoon cardamom Elaichi; 3/4 tablespoon cloves; 1 pinch turmeric powder; 1 3/8 teaspoons saffron kesar; 2/3 tablespoon milk; 2 9/16 tablespoons walnut; 1 3/8 tablespoons cashew nut; 4 1/4 cups water; 3 5/8 tablespoons oil; salt to taste

13 ingredients

6 steps

Ingredients

basmati rice 500 grams Long Grain
5/8 cup onion sliced vertically
5/8 tablespoon cinnamon dalchini
5/8 tablespoon cardamom Elaichi
3/4 tablespoon cloves
1 pinch turmeric powder
1 3/8 teaspoons saffron kesar
2/3 tablespoon milk
2 9/16 tablespoons walnut
1 3/8 tablespoons cashew nut
4 1/4 cups water
3 5/8 tablespoons oil
salt to taste

Directions

1

Wash and soak rice.
2

Heat oil and fry onions till golden brown and remove.
3

Fry whole spices, turmeric powder, add rice and saute.
4

Add half-saffron dissolved in little warm milk.
5

Add hot water and mix well.
6

Cook a little. Finish with remaining saffron and cook till grains are separated and done.