Kashmiri pulav

1. Soak rice in water for 30 mints.

2. Add 2 strands of saffron to 3 tblspn warm milk and keep aside.

3. Heat ghee in a pan.Adds sliced onion and caramalise them( add 1/2 tspn sugar and saute evenly to fasten the process ).
Transfer to a bowl.To the same pan add cashews and badam followed by raisins( add each item seperately).Roast all of them well
and transfer to a bowl.

4. In the same pan add little more ghee and splutter cinnamon,cloves and cardamom.Now add the soaked rice and stir the rice starts to crackle.
To this add milk with saffron,1/2 cup milk and 1 1/4 cup of water.Add enough salt.Once it starts to boil,simmer the flame ,cover and cook.
Cook till the water dries up and the rice is cooked well.At the laste stage you can just remove the lid and cook for few seconds( this helps to
completely remove the water content and stickiness of the rice)

5. Now add the fried onions,nuts,riasins ,pomegranate and tuti fruti to the rice.Mix everything well.Switch off the flame,cover and let it sit for
5-10 mints.Serve with raita.

6. Notes-While cooking rice you can avoid milk and use 1/2 cup water instead.