Kashmiri Pulao Recipe

Ingredients

• ½ kg basmati rice
• 2 small bunches of mint leaves
• 2 bay leaves
• 10g garam masala
• 5g cardamoms
• A small piece of nutmeg
• 60g ghee
• ¼g saffron
• ½ cup milk
• 25g cashew nuts
• 20g kiss miss
• 25g tuti fruit
• 25g cherries
• 4 green chilies
• Salt to taste

How to make Kashmiri Pulao

1. Wash the rice and soak in water for 20 minutes.
2. Boil water in a vessel, add mint leaves, nutmeg, bay leaves for 20-30 minutes, take only water and keep aside.
3. Heat ghee in a pan, fry the chopped green chilies and rice for few minutes.
4. Now add the above boiled water to the rice, salt and cook until the rice is done.
5. Soak the saffron in milk for 1 hour, and add this milk to the rice.
6. Heat the remaining ghee in another pan, fry the cashew nuts, kiss miss and add to the rice.
7. Mix the rice well before serving and add chopped dry fruits, if desired.