One of the rich and flavorful recipe from Indian own paradise on Earth. Kashmiri Pulao is loaded with dry fruits, a magnificent gourmet to splurge on.
Basmati rice 500 gms
Mint leaves (pudina leaves) 2 small bunches
Bay leaves (tej patta) 2 nos
Cardamom (elaichi) 5-6 nos
Cinnamon sticks (dal chini) 4 small ones
Cloves (lavang) 7-8 nos
Cumin seeds (shah jeera) 1 tsp
Nutmeg (jaiphal) one small piece
Ghee 50-70 gms
Saffron 8-10 strands soaked in warm Milk ½ cup
Cashew nuts (kaju) 25 gms
Raisins (kishmish) 25 gms
Tuti fruti 25 gms
Cherries 25 gms
Green chillies 4 nos
Salt to taste
Wash the rice and soak it for 20-25 minutes. In another vessel heat water by adding mint leaves (pudina leaves), nutmeg (jaiphal), bay leaves (tej patta). Let this water boil for 10-15 minutes so that it gets flavored. Now filter the water and keep it aside.
Take a pan heat ghee; fry all the dry masalas, cardamom (elaichi), cinnamon sticks (dal chini), cloves (lavang), cumin seeds (shah jeera), green chillies and rice for few minutes now add the boiled water, salt and cook till the rice is half done. Now when the rice is half done add the saffron soaked milk and cook over low flame till the rice is done completely.
Heat remaining ghee in fry pan fry cashew nuts (kaju), raisins (kishmish) add to the rice. Mix rice well and finally garnish it with tuti fruti and cherries.