Kashmiri Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under cold water until the water runs clear.
2. Heat 1 cup of ghee in a large pot over medium heat. Add 2 tbsp cumin seeds
3. 10 green cardamom pods
4. 10 cloves
5. 4 cinnamon sticks, and 4 bay leaves. Sauté for 1-2 minutes until fragrant.
6. Add 5 sliced onions to the pot and cook until golden brown, about 8-10 minutes.
7. Add 2 cups of mixed dry fruits (almonds, cashews, raisins) and fry for 2-3 minutes until lightly golden.
8. Add the rinsed rice to the pot and stir gently to coat with the ghee and spices for 2 minutes.
9. Pour in 20 cups of water or vegetable stock, add 2 tbsp salt, and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and water is absorbed.
10. In a small pan, heat 2 tbsp ghee and fry 1 cup of apple and pineapple pieces with 1 tsp sugar until slightly caramelized, about 3-4 minutes.
11. Once the rice is cooked, fluff it with a fork and mix in the caramelized fruits and 1 tsp saffron soaked in 2 tbsp warm milk.
12. Garnish with additional nuts, fruits, and fresh coriander leaves before serving.