How To Make Kashmiri Kesar Pulao - Saffron Fennel Rice Recipe

To begin making the Kashmiri Saffron Fennel Rice method/ Kashmiri Kesar Pulao, wash and soak the rice, completely immersed in moisture for 15 moments.

After 15 moments sieve the moisture and proceed to make the pulao.bring to temperature dairy liquid in a dish in the microwave for about a minute, remove from the microwave, introduce the saffron strands and allow it to sit.

This will allow the flavours from the kesar get mixed into the dairy liquid.In a pressure cooker, bring to temperature ghee on medium flame, once fiery, introduce the cumin seeds, fennel seeds, cinnamon stick and cloves. Once they begin to sizzle, introduce in the drained rice along with 3 cups of moisture, seasoning to palate and the saffron strands along with the dairy liquid. Close the pressure cooker and pressure bubble gently the Kashmiri Kesar Pulao for 2-3 whistles and turn off the flame. Allow the pressure to release naturally, open the cooker and transfer the Kashmiri Kesar Pulao into a serving dish. offer Kashmiri Saffron Fennel Rice/ Kashmiri Kesar Pulao method along with Kashmiri Rogan Josh method and a side of Kashmiri Style Nadir Monjvor method - Lotus Stem Cutlets for a complete Kashmiri meal as a weekend lunch or dinner.