Kashmiri Pulao

This is a very mild and colourful pulao. It looks very pretty with the pomegranate, of course a party friendly dish. Serve this pulao with some spicy gravies like these.

Ingredients
Basmati Rice - 1cup
Milk - 1/2cup
Water -1 cup
Few raisins, cashew and almonds
Pomegranate seeds - 2 tablespoons
Onion-1
Green chilly-1
Frozen Green peas - 1/4cup 
Bay leaf-2
Cloves-2
Elaichi-1
Grated Ginger & garlic- 2teaspoons
Few Cinnamon Stick pieces
Ghee - 1teaspoon
Oil-1tablespoon
Salt

Method
Wash and soak the rice for half an hour.
Chop the onion into fine pieces. Slit the green chilly.
Coarsely chop the almonds and cashews.
Heat a tablespoon of oil in a pressure cooker. Add the whole garam masala and let them splutter. Then add in the nuts and raisin. Fry them and add the grated ginger-garlic, followed by onion and green chilly pieces.
Sauté till the onions become transparent, then add the green peas with enough salt.

Cook for 2-3 minutes and add the soaked rice(after draining all the water).

Add 1/2 cup of milk and a cup of water..

Close the pressure cooker, cook on medium heat for 7 minutes and put off the flame. Open the cooker once the pressure has gone completely and add the ghee and pomegranate.

Fluff the rice gently, and serve hot with your choice of gravy..

We had it with the quick brinjal gravy posted earlier. :)

Recipe Inspiration : Here