Kashmiri Pulav

Kashmiri Pulao

   Ingredients
   Basmati rice -2 cups
   Ghee  - 2 tsp
   Shahjeera-2 tsp
   Cinnamon - 1 inch piece
   Cloves – 3-4
   Bay leaf -1
   Cardamom – 2-3
   Milk - 2 cup
   Water - 2 cup
   Saffron – About 10-12 strands
   Salt to taste
   Sugar 11/2 tsp

   Carrot, beans and peas 2 ½ cup
  
   Blanched Almonds -1/4 cup
   Cashew nuts – ½ cup broken into two
   Raisins -1/2 cup

   For the seasoning 

   Butter - 2 tsp
   Shajeera-1/2 tsp
   Cinnamon - 1 inch piece
   Cloves -2
   Cardamom -1
   Star anise -1
2 inch ginger sliced finely

METHOD

Wash and soak rice for about 20-25 minutes, then drain the water. Now heat ghee in a pan and add shahjeera, cinnamon, cloves, cardamom, bay leaf and then the rice. Saute on medium flame for about 2 minutes. Add two cups of water and sugar, 2 cups of milk and salt to taste to the rice. Now cover and cook the rice. . One’s the rice is cooked, fluff the rice with a spoon or fork and mix in the saffron milk. (Soak saffron in a tbsp of milk for 10 minutes.)

In a tbsp ghee fry raisins till they fluff up, remove from flame then fry the other nuts, (almonds have to be soaked in hot water and peeled) Par boil carrot, beans and peas.Now add ghee in a pan, add Shahjeera, , cinnamon, cloves, cardamom, star anise and bay leaf. Saute for a a couple of seconds then add ginger pieces. Add the vegetables, cardamom powder, fennel powder, raisins and nuts. Mix rice and cook on a low flame for a couple of minutes and take it off the flame.  It can be garnished with rose water or rose petals.

 While seasoning you can add 2-3 slit green chillies.