Kashmiri Pilaf Recipe | Cook the Book

Ingredients (14)

• 1/4 cup vegetable oil
• 3/4 teaspoon cumin seeds
• 3 inch piece of cinnamon stick
• 3 cloves
• 3 green cardamom pods
• 1 bay leaf
• 1 small–medium onion, peeled and sliced
• 2 tablespoons blanched almonds, roughly chopped
• 2 tablespoons raisins
• 1 cup basmati rice, rinsed until the water runs clear and soaked in water while cooking the onions
• A good pinch of saffron strands, soaked in 2 tbsp hot milk
• 2 dried figs, chopped
• Salt and lots of freshly ground black pepper, to taste
• 2 tablespoons walnuts or pistachios