Kashmiri Pulao

By Executive Chef Abhijeet Thakre

• Soak the rice in water for 1 hour. Drain off the water and set aside 
• Heat the milk till warm. Add the saffron and let it soak for about 15 minutes
• In a heavy bottomed pan, heat the ghee. Before it smokes, add the nuts and saute till they glisten
• Remove the nuts from the pan.
• In the same pan, add the whole dry spices and onions 
• Cook the onions till they begin to brown
• Add the ginger and garlic pastes, and chilli powder and continue to saute on a medium flame
• Add the rice and saffron and cover with water. Mix gently till the rice mixes well with the browned onions 
• Cook the rice till all the water is evaporated and it becomes fluffy 
• Spoon over the nuts and brown onions on the pulao. Serve hot