Kashmiri Modhur Pulao

(Serves 4)

3 cups basmati rice
4 strands saffron
10 almonds
10 cashew nuts
2 tablespoons oil
1 inch cinnamon
4 cardamoms
4 cloves
50 grams raisins
2 bay leaves
50 grams dry coconut
1½ cups sugar


Wash rice and soak in 6 cups water.
Soak saffron in a little warm water.
Soak raisins in warm water.
Soak, remove skins of almonds and sliver them.
Sliver cashew nuts.
Heat oil and fry cinnamon, cardamoms, cloves, dried fruits, bay leaves and chopped coconut till light brown.
Add rice, 1 cup water and cook on low flame till partially done.
Meanwhile, boil sugar in 3 cups water making it syrupy.
Add it to the rice along with saffron and simmer on slow flame till fully cooked.

Serve hot.