Kashmiri Pulao

Wash basmati rice twice in water and add them to a pan, pour water about 3 or 4 times the quantity of rice. Then add some salt and a teaspoon of oil. Cook on a medium flame until the rice seems cooked but grainy. Remove from flame.

Drain water and keep cooked rice aside.

Now place a pan on flame and pour ghee along with oil. After it heats up add the sliced onions and sugar. Saute on a medium flame until the onions turn brown and caramelized. Remove the onions from pan and set aside.

To the same oil add the whole spices such as Bay leaf, cardamom pods, cumin seeds, cardamom pods, cloves, cinnamon stick, peppercorns and saute on a very low flame for a few seconds.

Then add the nuts, crushed ginger, slit green chilly, raisins and saute on a low flame until the nuts seem crisp and slightly browned. Now add some mint leaves and give a stir.

Add cumin powder and necessary salt and saute until the raw smell goes away.

Then add the saffron strands (crush it well before use) and saute for a few seconds.

Then add the cooked rice and saute gently so that you do not break the rice grains. Saute until the nut mixture gets mixed up well with the rice.

Finally add the caramelized onions and stir well. (Reserve some caramelized onions for garnishing)

Remove from flame and garnish with chopped mints leaves or caramelized onions and serve hot with some curry.