Kashmiri Pulao

🔥 Prep

• Rinse 250 g Basmati rice under cold water until water runs clear, then soak in 300 ml water for 20 minutes; drain.
• Soak 0.1 g saffron strands in 100 ml warm milk for 10 minutes.
• Roughly chop 10 cashew nuts and 10 almonds.
• Core and dice 0.5 pc apple into small cubes (about 1 cm).
• Measure 2 tbsp ghee, 0.75 tsp salt, and 400 ml water; keep ready.
• Rinse 3 tbsp pomegranate seeds and set aside.

🔥 Cook

• 1. Heat 2 tbsp ghee in a heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the chopped cashews and almonds; fry for 2 minutes until lightly golden, then remove with a slotted spoon and set aside.
• 3. In the same pot, add the diced apple; sauté for 1 minute until just softened.
• 4. Add the drained basmati rice; stir to coat with ghee and toast for 2 minutes.
• 5. Pour in 400 ml water, add 0.75 tsp salt, and the saffron‑milk mixture; stir gently.
• 6. Bring the liquid to a boil over medium‑high heat, then reduce to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid absorbed.
• 7. Turn off heat and let the pot sit, still covered, for 5 minutes to steam.
• 8. Fluff the rice with a fork, then gently fold in the fried nuts and 3 tbsp pomegranate seeds.
• 9. Cover again and let rest for 2 minutes to allow flavors to meld.

🔥 Serve

• Transfer the Kashmiri Pulao to a serving platter and garnish with a few extra pomegranate seeds and a drizzle of melted ghee if desired.
• Serve warm alongside cucumber raita or plain yogurt.
• Pair with a simple vegetable korma or paneer tikka for a complete meal.