Kashmiri Pulao - SK Khazana

Ingredients list for Kashmiri Pulao - SK Khazana

• 1 1/2 cups Basmati rice soaked for 20 minutes & drained
• 3 tablespoons Ghee
• 3 Green cardamoms
• 1 inches Cinnamon
• 3-4 Cloves
• 2 Black cardamoms
• 1 Bay leaf
• 2 teaspoons Cumin seeds
• 10-12 Cashewnuts halved
• 20-22 Raisins
• 1 teaspoon Fennel seeds
• 1/2 teaspoon Asafoetida
• 1 teaspoon Dried ginger powder
• a few Saffron strands
• 3/4 cup Onions deep-fried
• to taste Salt

Method

1. Heat ghee in a deep non-stick pan, add green cardamoms, cinnamon sticks, cloves, black cardamoms, bay leaf, cumin seeds, cashewnuts, raisins, fennel seeds, asafoetida, dried ginger powder, saffron strands, basmati rice, fried onions, and salt and mix well.
2. Add 3 cups water and mix well. Cover and cook till the rice is well cooked.
3. Transfer onto a serving platter, garnish with some fried onion and a few saffron strands and serve hot.