Kashmiri Pulao

Ingredients

• 1½ cups Basmati pulav rice 
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 black cardamoms
• 2 green cardamoms
• 2-3 cloves
• 1 teaspoon fennel seeds (saunf)
• 1 bay leaf
• 1 inch cinnamon 
• 5-6 cashewnuts, halved
• 2 teaspoons raisins
• 150 grams cottage cheese (paneer), cut into ½ inch cubes
• ½ teaspoon dried ginger powder (sauth)
• ¼ teaspoon asafoetida (hing)
• ½ cup milk
• Fresh pomegranate pearls for garnish
• Roasted papads to serve
• Raita to serve

Method

1. Take Basmati pulav rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 20-25 minutes. Drain the water.
2. Heat ghee in a non-stick wide pan, add cumin seeds, black cardamoms, green cardamoms, cloves, fennel seeds, bay leaf and cinnamon, mix and sauté till fragrant.
3. Add cashewnuts and raisins, mix and sauté for 1-2 minutes or till the cashewnuts turn golden brown. 
4. Add cottage cheese cubes, mix gently and saute for 1 minute.
5. Add dried ginger powder and asafoetida and mix well. Add the drained rice, 2½ cups hot water, milk and salt and mix well. Cook till the mixture comes to a boil. Cover and cook on medium heat for 10-12 minutes. 
6. Switch the heat off and allow the pulao to rest for 15 minutes. 
7. Transfer the pulao onto a serving plate, garnish with fresh pomegranate pearls and serve hot with papad and raita.