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Kashmiri Pulao is a lightly spiced Indian rice dish with delicate aromatics and a subtle, fragrant flavor. This versatile vegetarian side dish complements any curry and is a family mealtime staple.
Rinse the basmati rice in cold water until the water runs clear, then soak it for 15 minutes and drain well.
Heat 2 tbsp ghee in a large heavy-bottomed pan over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté the spices for about 1 minute until aromatic, ensuring not to burn them.
Add the drained rice to the pan and sauté gently for 2 minutes, allowing the grains to toast slightly. Stir in the salt and sugar.
Pour in 0.5 cup milk, 1.5 cups water, and saffron threads. Bring the mixture to a gentle boil, then cover, reduce heat to low, and simmer for 12 minutes without lifting the lid.
Meanwhile, in a separate skillet, heat a little more ghee if desired and lightly toast the mixed nuts until golden, then add the raisins until just plumped (30 seconds).
After 12 minutes, quickly scatter the carrots, green peas, apple pieces, dried fruits, and toasted nuts over the rice. Cover and let stand, off the heat, for 8 minutes to steam and naturally finish cooking.
Fluff the pulao gently with a fork, mixing the fruits and nuts throughout. Serve warm and enjoy.
