Kashmiri Pulao Recipe | Tilda Rice USA

Ingredients

• 2 cup Tilda Pure Basmati rice (soaked in water for 20 minutes)
• 1 2-inch cinnamon stick
• 2 tsp cumin seeds
• 3 bay leaves
• 6 cloves
• 3 black cardamoms
• 1 tsp green cardamoms
• 1 tsp dry ginger powder
• 2 tsp fennel powder
• 4 pinches of saffron strands, dissolved in 1 Tbsp warm milk
• 8 Tbsp ghee, divided
• 5 cups water to cook the rice
• 2 Tbsp Salt
• 2 onions, thinly sliced
• ¼ cup cashews
• ¼ cup almonds
• ¼ cup walnuts
• ¼ cup pistachio kernels
• ¼ cup raisins
• ¼ cup pomegranate seeds
• 4 Tbsp ghee