KASHMIRI PULAO 
This very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between Persia and India, and the cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia.
Ingredients
Long Grain (Basmati) Rice
: 500gms
Onion sliced vertically
: 100gms
Cinnamon (dalchini)
: 5gms
Cardamom (Elaichi)
: 5gms
Cloves
: 5gms
Turmeric powder
: A pinch
Saffron (kesar)
: 1gm
Milk
: 10 ml
Walnut
: 20gms
Cashew nut
: 20gms
Water
: 1 litre
Oil
: 50gms
Salt
: To taste
Method
- Wash and soak rice.
- Heat oil in the microwave and add onions till golden brown and remove.
- Microwave whole spices, turmeric powder, add rice and mix well.
- Add half-saffron dissolved in little warm milk.
- Add hot water and mix well.
- Stir once in between, to ensure uniform cooking
- Cook a little. Finish with remaining saffron and cook till grains are separated and done.
- Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.