Kashmiri Pulao

Ingredients

• •Rice
• •Saffron
• •Milk
• •Dried fruit

Steps

1. 1Rinse the rice under cold water until the water runs clear, then soak it for 20 to 30 minutes and drain well.
2. 2Warm the milk gently and steep a pinch of saffron threads in it for at least 10 minutes until the milk turns golden and fragrant.
3. 3Heat ghee in a heavy pot and add whole spices such as cinnamon, cloves, and green cardamom, letting them sizzle briefly until aromatic.
4. 4Add the drained rice and sauté gently for two to three minutes, stirring carefully so the grains do not break.
5. 5Pour in the saffron milk along with enough water to cook the rice, using roughly one and three-quarter cups of liquid for every cup of rice, and season with salt.
6. 6Bring to a boil, then reduce the heat to low, cover tightly, and let the rice steam undisturbed for about 15 to 18 minutes until all the liquid is absorbed and the grains are tender.
7. 7In a separate small pan, lightly fry chopped dried fruits and nuts in a little ghee until golden, then fold them gently into the finished rice along with a few strands of extra saffron.
8. 8Let the pulao rest covered for five minutes before fluffing gently with a fork and serving.