Kashmiri pulao

Dassana Amit presents Kashmiri Pulao as an aromatic, mildly spiced rice dish. This account selects her household version without fresh fruit, using basmati, saffron and a fried onion-and-nut garnish.

Aged basmati is rinsed, soaked and drained. Ghee heats the whole spices before ground ginger and fennel are stirred through at reduced heat, followed by the soaked rice and saffron.

Separate cooking water and salt are added, and the rice cooks covered until tender and the water is absorbed. The author offers a little more hot water if the grains need further cooking.

In another pan, a separate ghee supply fries sliced onion with a little salt. After the onion is removed, the same remaining fat fries almonds, cashews and walnuts in succession for the garnish.

The fluffed rice is topped with the fried onion and nuts and offered hot or warm. The source describes aromatic rice and a crisp, crunchy garnish; fresh fruits, raisins and accompanying curries remain other choices.