Kashmiri Pulao

Serves: 2

1 tbsp coconut oil
1/4 cup cashews, chopped
1/4 cup raisins
1/4 cup pistachio

Heat oil in a pan, add cashews, raisins, pistachio, sauté on LOW flame till they turn aromatic. Keep aside.

2 tbsp coconut oil
1 tsp cumin seeds
2 bay leaf
4 cardamom
1" cinnamon
1 tsp whole black pepper corns
4 cloves
1/2 tsp fennel seeds

Heat oil in a pressure pan, add all the spices, sauté till aromatic.

1 cup onion, thinly sliced
2 red chili, broken and seeds removed

Add onion, red chili sauté for 5 minutes in low flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic, sauté for 30 seconds.

1 tsp kashmiri red chili powder
2 tsp salt

Add chili powder, salt, mix well.

2 cups rice, soaked for 30 minutes

Add rice, mix well.

3 and 3/4 cups water
1/4 cup saffron milk

Add water, saffron milk, all the fried dry fruits, mix well.

Pressure cook for 2 whistles on medium flame.

cilantro, chopped, to garnish

Garnish with cilantro.

Yields: 8 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note: I added just 3 cups water, even though it was cooked properly, next time will be adding 4 cups of liquid (water+milk) and see how it comes out. I didn't have 1/4 cup pistachio, so added little bit almond to make it to 1/4 cups. Also I didn't have milk to make saffron milk, so didn't add that as well.