Kashmiri Pulao {Nutty, Fruity, and Fragrant}

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Soak the saffron in the warm milk and set aside.
2. Rinse the rice 2-3 times until the water runs clear, soak it in water for 20 minutes, then drain.
3. Heat the ghee in a pan. Fry the almonds, cashews and pistachios on medium heat for 2-3 minutes until golden. Remove them with a slotted spoon, leaving the ghee in the pan.
4. Fry the raisins for about a minute until plump. Remove and set aside.
5. Add a tablespoon of oil to the pan and fry the sliced onion on medium-high heat for 6-8 minutes until golden brown. Set aside.
6. Wipe the pan clean, add 1 tablespoon of ghee and sauté the whole spices for 30 seconds until aromatic.
7. Add the rinsed rice and gently stir to coat it with the spices.
8. Pour in the hot water, add the salt, ginger powder and saffron milk, and mix well. Bring to a rolling boil on medium-high heat, then reduce the heat, cover and cook on low for 10 minutes.
9. Turn off the heat and let it rest, covered, for 10 more minutes. Add rose water if using and gently fluff the rice with a fork.
10. Top the rice with the fried onion, nuts and raisins. Garnish with diced apple, pomegranate seeds and rose petals.

Summarized from Ministry of Curry's video. Watch it for the details.

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OnionMilkRiceRed onionAlmondCashewApplePistachio