Kashmiri Pulav| Kashmiri Pilaf|കാശ്മീരി പുലാവ്/Kashmiri Pulao


1.Basmati rice-1&1/2cups 
2.Onions(sliced)-1 
3.Ghee-3tbsp 
4.Cahewnuts-1/2cup 
   Almonds-1/2cup 
   Raisins-1/2cup 
5.Safron-1/2tsp 
6.Milk-1&1/2cup 
7.Water-1&1/2 cups 
8.Sugar-2tsp 
9. Salt 
10.Cinnamon-1piece 
      Cloves-4 
      Cardamom-5 
      Cumin seeds-1/2tsp 
      Bay leaves-1 
      Star anise-1 
11.Apple-1/4cup 
     Pineapple-1/4cup 
     Pomegranate-1/4cup 
     Cherry/grapes-1/4cup 
12. Rose Flower-1

 First, wash the rice thoroughly and soak it in water for half an hour. Soak two tablespoons of saffron in hot milk. 

 Heat ghee in a pan and fry the onion. Roast cashews, almonds and raisins in the same ghee. 

Add the spices in the same ghee and roast for a minute, add water, milk, salt, sugar and saffron milk. 

 When it boils well,add rice. Cover and cook on low heat for 10 to 15 minutes.Switch off flame. 

 When it is hot, sprinkle rose petals, mix well and cover for another 10 minutes. W

hen the heat subsides, add the chopped fruits, roasted onions, nuts, almonds and raisins. 

 Serve hot with chicken curry,egg curry, vegetable curry,etc.

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