#PC26 :-Kashmiri Pulao is a fragrant and mildly sweet rice dish made with basmati rice, whole spices, dry fruits, and fresh fruits. This easy pressure-cooker version is perfect for festive meals and special occasions. It is aromatic, colorful, and delicious, with a lovely combination of sweet and savory flavors.
Wash and soak the basmati rice for 20–30 minutes, then drain.
Heat ghee in a pressure cooker. Add cumin, bay leaf, cinnamon, cloves, cardamoms, and sauté for a few seconds.
Add sliced onion and cook until lightly golden.
Add cashews, almonds, and raisins. Sauté for 1–2 minutes.
Add the drained rice and gently sauté for another minute.
Add water, milk, salt, sugar, and saffron milk. Mix gently.
Close the pressure cooker and cook for 1 whistle on medium heat. Turn off the heat and let the pressure release naturally.
Open carefully and fluff the rice gently with a fork.
Garnish with fresh pomegranate seeds, apple pieces, and some roasted nuts.
Serve hot with raita or your favorite curry.
Tip: Avoid overcooking the rice so that the grains remain separate and fluffy.
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