Kashmiri Pulao.

You can cook Kashmiri Pulao using 18 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kashmiri Pulao

1. You need 1/2 cup of Basmati rice, soaked for 30 minutes.
2. You need 2-3 tbsp. of ghee.
3. Prepare 1/2 cup of mixed nuts.
4. It’s 1/2 tsp. of cumin seeds.
5. It’s 1 inch of cinnamon stick.
6. It’s 2 of cardamoms.
7. You need 4 of cloves.
8. You need 1 of bay leaf.
9. It’s 1/2 of mace.
10. You need 1 of star anise.
11. You need to taste of salt.
12. Prepare 1/4 tsp. of peppercorns.
13. You need 1 cup of milk.
14. You need 1 of onion, sliced.
15. Prepare pinch of saffron.
16. Prepare 1/2 tsp. of dry ginger powder.
17. You need 1 tsp. of fennel powder.
18. Prepare 1/2 tsp. of garam masala powder.

Kashmiri Pulao instructions

1. Soak the saffron in the milk for 15-20 minutes. Heat ghee and stir fry the mixed nuts till light golden in colour. Drain and keep aside..
2. Temper the same ghee with bay leaf, cinnamon, cloves, cardamom, mace, peppercorns, star anise and cumin seeds. Saute for a few seconds..
3. Add the onion and stir fry till translucent. Add all the powdered spices, followed by the drained rice. Saute for 1-2 minutes..
4. Add the saffron milk, 3/4 of the fried nuts and pressure cook for 2 whistles. Switch off the flame and keep it covered for 15-20 minutes more. Serve, garnished with the remaining nuts..