Kashmiri Pulao

Method

1. Heat oil in a deep non-stick pan, add raisins, cashewnuts, pistachios and dates and saute for 1 minute. Drain on a plate.
2. Add onions, green chillies and ginger-garlic paste to the same pan. Mix and saute till fragrant.
3. Add cinnamon, cardamoms, cloves, black peppercorns and red chilli powder and mix well.
4. Add rice and mix well. Add 2½ cups of water, salt, dry fruits and dates and mix well.
5. Once the mixture comes to a boil, reduce heat, cover and cook till most of the moisture is absorbed.
6. Add saffron milk and ginger strips. Mix gently and cook till the rice is done.
7. Transfer into a serving bowl, top with a dollop of white butter and serve hot.

Additional Tips and Tricks