Kashmiri Pulao

There are many versions of this pulao. Some use whole spices, some don't. What stands out in Kashmiri Pulao is SAFFRON and FENNEL SEEDS. I prefer to use a combination of whole spices and saffron, and not include fennel seeds, but it is upto you. This is a very simple dish, can be easily made in 20 minutes.

Serves: 3


1 cup white basmati rice, rinsed 3 times in cold running water and set aside
1/2 teaspoon saffron strands
1/2 cinnamon stick
2 cardamom cloves
1 dry bay leaf
1 teaspoon paprika powder
Salt, about half a teaspoon
1 tablespoon ghee
1/4 cup chopped cashew nuts
1/4 apple, thinly sliced
1/4 cup pomegranate pearls


In a 3 qt pot over medium heat, melt ghee. When ghee has melted, add whole spices and cashew nuts and saute for a couple of minutes.
Add powdered spices and saute for half a minute. Add rice, stir and cook for 3 minutes. Then add double the water. Add salt.
Cook covered for 10 - 12 minutes or until all water has evaporated.
Garnish with fruits, stir gently and serve.