Kashmiri Pulao

Ingredient: - Basmati Rice (Long Grain) 500 gm, Onion sliced vertically 100 gm, Cinnamon 5 gm, cardamom 5 gm, cloves 5 gm, Turmeric Powder 1 table spoon, Saffron 1 gm, milk 10 ml, Walnut 20 gm, Cashew nut 20 gm, Water 1 liter, Oil 50 gm, Salt to taste.

Kashmiri Pulao

Method: - Wash and soak rice. The pan of the heat oil and fry onion till golden brown and the remove. The fry whole spices, turmeric powder, added to the rice and sauté. Add half-saffron dissolved in little warm milk. The water is hot and mix well added. 

                Cook a little added the remaining saffron and cook till grains are separated and done. The Kashmir Pulao with fried onions, walnuts and cashew nuts give to the serve.