Kashmiri Pulao

Method

Ingredients (Serves 2)

1. Basmati rice – 1 cup, soaked in enough water for at least 25 minutes

2. Ghee / oil – 1.5 – 2 tbsp

3. Cashews and raisins – 2 tbsp each

4. Onion – 3/4 cup, thinly sliced

5. Paneer – 3/4 cup, cut into small cubes

6. Whole spices – bay leaf – 1, cardamom – 3, cloves – 3 – 4, cinnamon stick – 1/2 inch

7. Saffron – 1 pinch soaked in 3 tbsp hot milk

8. Boiling water – 1.5 cup (Add salt, while boiling the water)

9. Pomegranate – 2 – 3 tbsp

Apple – 2 – 3 tbsp , chopped

Cilantro and mint leaves – 2 tbsp, chopped

1. Heat ghee in a pan over medium-high heat. Fry cashews and raisins. Drain on to a paper towel. Add thinly sliced onion, little salt and fry until golden brown. Drain on to a paper towel. Next fry paneer cubes until lightly golden. Drain well.

2. In the remaining oil, add whole spices numbered and stir until fragrant. Add drained rice, boiling water and saffron milk. Taste-check for salt. Cover and cook for 4 – 5 minutes over medium-high heat. Bring down the heat to low. Cook for 5 – 6 minutes until rice gets done. Open the lid and add fried cashews, raisins, fried onion and paneer. Switch off. Keep covered for 10 – 12 minutes. Open the lid and sprinkle pomegranate, apple cubes, chopped cilantro and mint leaves. Mix gently and serve with raita and any side-dish.