Kashmiri Pulao
Ingredients:
1/2 kg basmati rice
2 small bunches of mint leaves
2 bay leaves
10g garam masala
5g cardamoms
A small piece of nutmeg
60g ghee
1/4g saffron
1/2 cup milk
25g cashew nuts
20g kiss miss
25g tuti fruit
25g cherries
4 green chilies
Salt to taste
Method:
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.
