Soak basmati rice in water for about 2 hours and meanwhile soaking strands of saffron in warm milk.

Chop and fry onion till golden brown and remove, next in the same ghee, add dry fruits: raisins, cashews and sauté for a minute and remove it.

Take a wok, add ghee, when it gets heated, add cloves, cinnamon stick, star anise and sauté a for few seconds and add rice, salt, sugar then add milk with saffron and add the required amount of water so the rice will be cooked well. We will cook this rice with milk and water.

Simmer it on low flame for about 10 minutes. Meanwhile, check the rice so that it won’t stick to the bottom and it’s cooked evenly, turn off the flame.

Lastly, when it’s done garnish with fried onions, cashews, and raisins.

The deliciously awesome Kashmiri pulao is ready. Serve hot with any mutton curry or chicken curry as a side dish.