Kashmiri Pulao Like Never Before

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. In a pan, fry 2 tbsp cashews, 2 tbsp almonds and 2 tbsp raisins in 2 tbsp ghee over low heat until crunchy. Set aside.
2. In the same ghee, add 1 inch cinnamon, 1 black cardamom pod, ½ tsp cloves, 1 tsp cumin and 1 bay leaf. Sauté until aromatic.
3. Add the sliced onion and 1 inch grated ginger and fry until golden brown.
4. Add 1 tsp fennel and ½ tsp cardamom powder and sauté briefly.
5. Add 2 cups water, 1 cup soaked basmati rice and 1 tsp salt. Stir and bring to a boil.
6. Add a few saffron strands, cover and simmer for 20 minutes.
7. When the rice is cooked, stir in the fried nuts and a few pomegranate seeds, and rest for 5 minutes.
8. Serve topped with fresh pomegranate.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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OnionGingerRiceAlmondCashewRaisinFennelPomegranate