Kashmiri pulao

1) Soak basamathi Rice in water for 20 minutes. 2) cut almonds and cashew nuts into 2 pieces.

3) Take a pan add 2 tsp of ghee fry cashew nuts and almonds till it changes to golden color. Take it into plate. 4) In the same pan add raisins fry till becomes fulffy and take it into plate.

5) In the same pan add roughly chopped onions and fry till it changes color and becomes crisp. You can also deep fry onions.

6) Cut paneer into small pieces and fry it till get golden color and take it into plate. 7) Keep all spices - jeera, cardamom, cloves, star anise, bay leaf, pepper ready.

8) Clean the pan add 2 tsp of ghee, add all the spices one by one, fry it till you get good aroma. 9) Now add green chillies and ginger fry it well.

10) Add salt, soaked basmathi rice, fry it for a second.

11) Now add 2 glasses milk and 1 glass water, sugar and stir it once. Close the lid and keep it low flame till rice cook well

12) Rice will be cooked very creamy. Switch off the flame. Add 2 tsp of ghee on the rice and keep it like that for 10 minutes without disturbing. Now add all fried nuts, paneer, fried onions and fruits. Keep few nuts and fruits for garnishing.

13) Saute the above very carefully with out breaking the rice. Take it into plate or bowl and garnish with remaining nuts and fruits. Creamy, sweet and aromatic kashmiri pulao is ready to serve.  You can have it with any spicy gravies, paneer gravies or with fruit raitas like pine apple , mango raitas. I had with kadai paneer