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2 of 3 parts
Make delicious Kashmiri Pulao at home
Ingredients
2 cups basmati rice (soaked in water for 30 minutes), 1 inch cinnamon/dal chini, 1 tsp shahjeera/caraway seeds, 1 Indian bayleaf/tej patta, 3 cloves/laung, 2-3 green cardamoms/hari elaichi, 2 black cardamoms/badi elaichi, 1/2 tsp dry ginger/saunth, 1 tsp fennel powder/saunf, 10-15 strands of saffron/kesar, 2 tbsp ghee, 4 cups water, salt as required
For Garnish
1 onion (thinly sliced), 10-12 cashews, 10-12 almonds, 10-12 walnuts, 2 tbsp oil
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