Kashmiri Pulao

Ingredients

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a pressure cooker add ghee and once it turns hot add cashews and almonds. Now roast them for 2 minutes on medium flame until they turn light golden. Once done remove them in a plate.
Similarly fry raisins for few seconds till they swell up and remove them in a plate.
Now add all the whole spices like cloves, cinnamon stick, bay leaves, cumin seeds, fennel seeds, star anise, cardamoms and toss for few seconds or until they turn aromatic.
Further add the thinly sliced onions and cook for 4-5 minutes or until they turn dark brown in colour. Now add ginger garlic paste and cook for another minute.
Further add the soaked rice and water.
Now add sauf powder, elachai powder, fried nuts, raisins, tutti frutti, salt, saffron milk and 1 teaspoon ghee and gently mix.
Pressure cook for 1 whistle.
Garnish with pomegranate. Kashmiri Pulav is ready. Serve hot with raita, papad or salad.

If you are taking 1 cup rice then use 1.5 cups of water. Always measure both rice and water from the same cup. Do not add extra water, else the pulav will become soggy.
Do not skip the sauf and cardamom powder, as it will add a great taste and aroma.
You can add a teaspoon of sugar if you like your Kashmiri Pulav extra sweet.
Thinly slice the onions as they will fry easily and give a better colour and texture.