Name: Kashmiri pulao recipe | How to make kashmiri pulao
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tablespoon ghee; 1 cup basmati rice; 1 small onion (sliced thinly); 2 pinch saffron (or kesar or 1 tsp rose water); 3 tablespoon milk; 8 cashew nuts; 6 walnuts (chopped (optional)); 6 Almonds (or any other nuts chopped); 1 tablespoon raisins; 1 ½ cup water ((adjust to suit your rice)); 1 to 2 tablespoon sugar ((optional)); ½ teaspoon fennel seeds (or saunf); 1 bay leaf (or tej patta); ½ teaspoon caraway seeds (or shahi jeera); 1 small black cardamom ((optional)); 1 small cinnamon (piece or dalchini); 3 green cardamoms (or ealichi); 4 cloves (or laung); ½ teaspoon dry ginger powder ( (optional)); 2 tablespoon pomegranate; ¼ cup apple and pineapple (chopped)