Kashmiri Pulao

1. Rinse the basmati rice in several changes of cold water until it runs clear, then soak it for 20 minutes and drain; meanwhile steep the saffron in the warm milk.
2. Heat the ghee in a heavy pot over medium heat and lightly fry the almonds and cashews until golden, then lift them out and set aside.
3. In the same ghee add the cardamom, cinnamon, bay leaf and cloves and let them sizzle for 30 seconds until fragrant.
4. Add the sliced onion and fry until soft and pale gold, then stir in the ginger-garlic paste and slit green chillies and cook for another minute.
5. Add the drained rice and salt and stir gently for 2 minutes to coat the grains in the spiced ghee, taking care not to break them.
6. Pour in 2 1/4 cups of hot water along with the saffron milk, bring to a boil, then cover tightly, reduce the heat to very low and cook undisturbed for 12 to 15 minutes until the water is absorbed.
7. Turn off the heat and let the pulao rest covered for 5 minutes, then fluff with a fork and fold in the fried nuts and fresh pomegranate seeds before serving.

You'll use: Frying pan / skillet · Large pot · Saucepan