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
Directions
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