Kashmiri Meetha Pulao

Ingredients

• 1.5 cups Basmati rice
• 1 teaspoon Saffron strands
• 0.25 cup Warm milk
• 3 tablespoons Ghee
• 0.75 cup Sugar
• 4 pieces Green cardamom pods
• 1 inch Cinnamon stick
• 3 pieces Cloves
• 0.25 cup Cashews and Almonds
• 2 tablespoons Raisins
• 1 tablespoon Dry coconut slices(optional)
• 2.75 cups Water

Instructions

1. 1

   Wash the Basmati rice under cold water until the water runs clear, then soak it for 30 minutes.

2. 2

   Crush the saffron strands slightly and soak them in 1/4 cup of warm milk to release the color and aroma.

3. 3

   In a heavy-bottomed pot, heat the ghee and fry the cashews, almonds, and raisins until the nuts are golden and raisins puff up; remove and set aside.

4. 4

   In the same ghee, add the cardamom, cinnamon, and cloves, sautéing for a minute until fragrant.

5. 5

   Drain the soaked rice and add it to the pot, gently stirring for 2 minutes to coat each grain with ghee without breaking them.

6. 6

   Add 2.75 cups of water and bring to a boil; once boiling, reduce heat to low, cover, and simmer until rice is 80% cooked.

7. 7

   Stir in the sugar, saffron-milk mixture, and half of the fried nuts, then cover tightly and cook on very low heat for another 8-10 minutes.

8. 8

   Turn off the heat and let the pulao rest for 5 minutes before fluffing with a fork and garnishing with the remaining nuts.