Kashmiri Pulao

Soak rice in water for 30min and drain well

Soak saffron in two teaspoons of water or warm milk

Heat oil in a pan and deep fry the onions till golden and crisp, keep aside

Bring about five cups of water along with black cardamoms, bay leaves, cloves, cinnamon, dry ginger powder, fennel seeds, asafoetida and salt to a boil

Lower heat and simmer for 15~20min or till reduced to half of stock

Remove from heat and strain the stock and discard the spices

Heat ghee in a pan

Add cumin seeds, cardamom and fry them until cumin seed change color

Add soaked rice and the stock

Bring to a boil, lower heat, cover and cook till the rice is almost done

Add paneer cubes, raisins and cashew nuts, and gently stir

Sprinkle soaked saffron and fried onions over the rice

Serve hot