#shorts Kashmiri Pulao {Nutty, Fruity, and Fragrant}

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Soak the saffron in the warm milk and set it 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 over medium heat for 2–3 minutes until golden, then lift them out with a slotted spoon and leave the ghee in the pan.
4. Fry the raisins for about a minute until plump, then remove them.
5. Add 1 tablespoon of oil to the pan and fry the sliced onion over medium-high heat for 6–8 minutes until deep golden brown. Set aside.
6. Wipe the pan clean, add 1 tablespoon of ghee and the whole spices, and sauté for 30 seconds until fragrant.
7. Add the drained rice and stir gently to coat it with the spices.
8. Pour in the hot water, then add the salt, ginger powder and saffron milk and mix well. Bring to a rolling boil over medium-high heat, then reduce the heat to low, cover and cook for 10 minutes.
9. Turn off the heat and leave it covered for 10 more minutes. Add rose water if using, then fluff the rice gently with a fork.
10. Top the rice with the fried onion, nuts and raisins, then 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