Kashmiri Pulao Recipe - Easy Pulao Recipe - Simple lunch Recipe - Nuts pulao - Kashmiri Rice Recipe

I love kashmiri pulav / Naan. Every time we order rice from restaurant we order either one of it. Kids are not very big fan of it due to sweetness in the rice. I love the mild sweetness in these dishes. It is perfect for festive season or any party. This rice is so simple even bachelors can try their hands on it. Any spicy gravy or paneer dishes will go well with it

basmati rice - 1 cup
Cardamoms - 2
Bay leaves - 1
Cloves - 2
Fennel powder - 1/4 teaspoon
Saffron - 2 pinchs
Ginger juice - 1 teaspoon or Dry ginger powder - 1/2 teaspoon (I have used ginger juice)
Oil or ghee - 3 teaspoon
Water - 2 to 2.25 cups
Salt to taste

For Garnishing

Onion - 1 medium size, sliced thinly
Salt - a pinch
Cashews - 10
Almond - 10
Raisin - 1 teaspoon
Cherry - 1 (chopped)
Oil - 1 tablespoon
Pomegranate - 2 tablespoon

Wash and soak rice for 30 mins. Heat oil / ghee. Add bayleaves, Cloves, cardamom Fry till nice aroma released.Add fennel powder and stir for sec. Add water, crushed Saffron, salt and let it boil..
Add bastmati rice and mix well. Close the lid and let it cook
Heat oil and add onion fry till it is crisp. Remove it. In the same oil add cashews, almonds, raisin and fry till it is brown in color. switch off the flame and keep it aside.
After rice is cooked fluff the rice. And remove the masala items. Add fried nuts and onion and mix well. Add chopped cherry and coriander leaves. cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
serve kashmiri pulao hot and while serving the kashmiri pulao, garnish with the fried onions, Pomegranate and dry fruits.