Pulao From The Foothills Of Kashmir
This mild, delicious pulao is perfect for a hearty family lunch!
Ingredients
For the pulao
For the garnish
Instructions
  1. On a medium flame, heat the oil for the pulao.
  2. Fry the whole spices for half a minute.
  3. Lower the flame and stir in the ginger and fennel powder.
  4. Stir in the basmati rice.
  5. Then, stir in the saffron.
  6. Sauté the rice for a minute.
  7. Pour in the water and stir.
  8. Add the salt and stir.
  9. Cover the pan and allow the rice to cook.
  10. In a separate pan, heat the garnishing oil and fry the onions with a pinch of salt.
  11. Remove and drain the onions.
  12. In the same oil, fry the almonds, cashews and walnuts until crisp.
  13. While preparing the garnish, watch the biryani. Once all the water is absorbed, remove it from the stove.
  14. Spoon it into a serving bowl and garnish with the onions, cashews, walnuts and almonds.
  15. Serve!