Authentic Kashmiri PulaoVeg

1

Rinse 1 cup of long-grain Basmati rice and soak it in water for about 30 minutes.

2

In a pan with 1 tablespoon of ghee, roast 1/2 cup of whole cashew nuts until golden brown, then set aside. Repeat this process with 1/2 cup of almonds. Finally, roast 1/4 cup of raisins (a mix of large and small) until they plump up, then set aside.

3

In the same pan, heat 1 tablespoon of oil and a little ghee. Fry 1 cup of thinly sliced onions until they become rich brown and crispy, then set aside.

4

In a wide pan, add 2 tablespoons of ghee. Add whole spices: cinnamon, cloves, green cardamom, black cardamom, bay leaves, fennel seeds, and 1 teaspoon of Shahi jeera. Roast until aromatic.

5

Add the soaked rice to the pan and gently roast it for 2–3 minutes, being careful not to break the grains.

6

Add 2 cups of hot water and salt to taste. Stir in a few strands of saffron soaked in warm milk for extra flavor. Cover and cook on medium-low flame for 10 minutes.

7

Once the rice is cooked, fold in the roasted nuts, raisins, and fried onions. For a professional touch, garnish with fresh fruits like pomegranate, pineapple, or apple pieces before serving.