Kashmiri Pulao

• 2 cups basmati rice, cooked
• ¼ cup green peas, cooked
• 1 small onion, halved and sliced
• 1 red chilli
• 2-3 cloves
• 2-3 cardamom pods
• 1 piece of mace
• 4-5 peppercorns
• 1 bay leaf
• 1” cinnamon stick
• ¼ cup apple, chopped
• 2-3 tbsp grapes, cut in halves
• 2-3 tbsp pineapple pieces
• 2-3 tbsp pomegranate pearls
• 2 tbsp oil
• 2 tbsp sugar
• Salt to taste
• 3 tbsp chopped cashews
• 3 tbsp raisins
• 2 tbsp sliced almonds
• 8-9 saffron strands soaked in 1 tsp milk

Step 1

Soak saffron in a little milk for 15 minutes. Rub the soaked saffron in a small pestle and mortar. Set aside.

Step 2

In a pan, heat oil. When the oil is heated, add cinnamon, peppercorns, cloves, mace, crushed cardamom pods, bay leaves and red chili. Sauté for a few seconds.

Step 3

Add the onion and cook them for a minute. Then, add the chopped cashews and sauté for 2-3 minutes. Add the peas, salt and sugar and stir properly.

Step 4

Now, add the cooked rice and stir gently. Cover and cook for 2 minutes. Next, add the raisins, sliced almonds and all the fruits. Cover and heat it for another 2 minutes.

Step 5

Take it off gas and transfer in a serving bowl. Serve hot with raita and salad.

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