Kashmiri food is renowned for its flavorful, rich dishes that highlight the distinctive spice blend used in the area. One such meal is Kashmiri rice, a fragrant and savoury rice recipe that will take you to Kashmir's picturesque valleys. This dish creates a lovely symphony of flavours by fusing the warmth of spices with the sweetness of dried fruits and the crunch of nuts. Let's get started with the directions for making this delicious Kashmiri rice.

Ingredients:

a serving of Basmati rice
three tablespoons of clarified butter, or ghee
1-stick of cinnamon
1/4 cup cumin seeds
1 finely sliced onion
one tablespoon of ginger paste
one tablespoon of garlic paste
1 teaspoon of red chilli powder from Kashmir

One-half teaspoon of turmeric powder
a half-teaspoon of saffron threads14 cup of hot milk
1/4 cup of roughly chopped mixed nuts, including almonds, cashews, and pistachios
chopped fresh coriander leaves

Basmati rice should be carefully washed in cold water until the water is clear. After 30 minutes, strain the rice after soaking it in water.

Ghee should be heated in a sizable saucepan over medium heat. Add the cumin seeds, cloves, cardamom pods, and cinnamon stick. The spices should be sautéed for one minute to release their aroma.

Sliced onions should be added to the stew and cooked until golden brown. Occasionally stir to avoid scorching.

The ginger and garlic paste should be added to the pot and sautéed for a minute to remove the raw flavour.

Add the drained basmati rice to the pot and give it a quick toss to evenly distribute the ghee and spices throughout the rice. Stirring sporadically, cook for 2-3 minutes.

Saffron threads should be dissolved in warm milk in a small basin. To infuse, set it aside.

Salt, turmeric powder, and Kashmiri red chilli powder should all be added to the pot. Mix thoroughly to spread the spices evenly.

Fill the pot with water until it comes about an inch above the rice. Heat the water until it boils, then turn the heat down to low. For 15-20 minutes, or until the rice is cooked and the grains are fluffy, simmer the rice in the saucepan with a tight-fitting lid.

The mixed nuts should be lightly toasted in a separate small pan over low heat while the rice is cooking until they become aromatic and golden. Put them apart.

Sprinkle the rice with the roasted nuts and assorted dried fruits, saving some for garnish. Gently incorporate them into the rice to create a lovely contrast in flavours and textures.

Place the Kashmiri rice in a serving bowl and top with the rest of the nuts, dried fruits, and fresh coriander.

Serve hot Kashmiri rice as a side dish or as part of another dish.