Kashmiri Pulao
8 ounces 1/2-inch cubed cheese, 1 1/2 cups basmati rice, a few pieces of saffron (kesar), oil for frying, onion, 2 medium black cardamoms, sliced, It has 2 compartments. leaf, 3 cloves, 2 inches cinnamon, 1/2 teaspoon dry ginger powder (quick), 1 teaspoon fennel seeds (saunf), 1/4 teaspoon asafoetida, salt to taste, 3 tablespoons ghee, 1 teaspoon cumin seeds, 3 - 4 green cardamoms, 10-12 raisins, 8 cashew nuts cut in half
Soak the rice in three glasses of water for half an hour. outflow. Soak the saffron in two teaspoons of water. Heat oil in a kadai and fry the onions until golden and crispy. Remove from absorbent paper. Boil four and a half cups of water, black cardamom, bay leaves, cloves, cinnamon, dry ginger powder, fennel seeds, asafoetida and salt. Reduce heat to low and simmer for fifteen to twenty minutes or until only three cups of product remain. Remove from heat and strain the stock.
Dissolve the spices. Heat oil in a deep pan; Add cumin seeds and cardamom. When the cumin seeds change color, add the pasta and broth. Bring to a boil, reduce heat, cover and simmer until rice is almost cooked. Gently stir in the cheese cubes, raisins and cashews. Sprinkle the soaked saffron and fried onion over the rice. Cook for another eight to ten minutes. Warm help.