Steps for making Kashmiri Pulao Recipe

1. Thinly cut 2 onions and keep aside
2. Cut 1 green chilli as well and keep aside 
3. Take 2 glasses of Basmati, I have used Daawat Basmati Rice, wash it 2-3 times and then soak it in water for 30 minutes
4. In a bowl add 2 tablespoons of milk and a big pinch of saffron or kesari
5. Keep all the spices and dry fruits ready for cooking, you will require
6. In a small pan add 1 tablespoon of ghee and 2 thinly cut onions
7. Add salt per taste and a spoon of sugar and fry it till it turns brown, remove and keep aside for later
8. In a heavy bottomed pan add 2 tablespoon of ghee 
9. Add 3 tablespoons of raisins, 1 tablespoon cashew, 1 tablespoon pista
10. When the grapes plump up turn off the heat and remove using a ladle
11. In the same pan add 2 tablespoons of oil Add  2 teaspoons jeera, 1 teaspoon saunf and 2 bay leaf cover with the lid 
12. Next add 1 star anise, 1 strand mace, 1 inch cinnamon and stir
13. Next add 6 pods of elaichi or cardamom, 1 petal of dagad phool or stone flower, 4 lavanga’s or cloves and mix
14. Stir fry all ingredients well
15. Add 1 teaspoon ginger paste, be carefully it splashes. I covered it with a lid
16. Next add 1 cut green chilli
17. Add 1 teaspoon ginger paste, be carefully it splashes. I covered it with a lid
18. Next add 1 teaspoon of kashmiri mirchi powder or kashmiri chilli powder
19. Add a teaspoon of sugar and salt per taste now and stir well
20. Next drain the water and add the soaked basmati
21. You need to stir fry the rice, so the masala coats the rice well, for about 5 minutes
22. Add 4 glasses or measure of water and mix all ingredients, 
23. Every few minutes stir the rice and water mixture gently to incorporate the ingredients well
24. When it is about half way done, add the fried dried fruits and stir
25. When it is almost fully cooked add the fried onions and stir gently
26. Next add the saffron milk and cover with the lid
27. Splash a little water, this helps in keeping it soft and fluffy
28. Garnish it with the fried onions and freshly cut coriander or cilantro
29. The dish is now ready to serve, I had it with Dum aloo check out the recipe