Ingredients
2 cups basmati rice, rinsed & soaked for 30 minutes
1 large onion, thinly sliced
1/2 cup cashews, chopped
1/2 cup raisins
1/4 cup ghee or oil
4 cloves
4 green cardamom pods
2 cinnamon sticks
1 bay leaf
1 teaspoon cumin seeds
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili powder 1 teaspoon salt
4 cups water
Instructions
1. Heat the ghee or oil over medium heat in a large pot. Add the onions & fry until they are golden brown. Remove the onions from the pot & set aside.
2. In the same pot, add the cashews and raisins & fry until the cashews are lightly browned and the raisins are plump. Remove from the pot & set aside.
3. Add the cloves, cardamom pods, cinnamon sticks, bay leaf, & cumin seeds to the pot and fry for a minute.
4. Add the ginger and garlic paste and fry for another minute.
5. Add the rice, red chili powder, & salt to the pot & stir well to combine. Fry for 2-3 minutes until the rice is lightly toasted.

6. Add 4 cups of water to the pot & bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked & the water is absorbed.
7. Once the rice is cooked, fluff it with a fork & add the fried onions, cashews, raisins, peas, &grated carrots (if using). Stir gently to combine.
8. Cover the pot & let the pulao rest for 5-10 minutes before serving.
9. Your Kashmiri Pulao is now ready to serve. Enjoy!
