kashmiri pulao

• Wash the rice in several changes of water until excess starch has gone. Cover rice with cold water and soak for 30 minutes.
• Warm the milk, add the saffron threads, and set aside to steep.
• Heat oil in a large pan on medium heat. Add the cumin seeds, cassia, cloves, cardamom, and bay leaf. Cook for 30 seconds, or until spices sizzle.
• Reduce the heat, then add the onion and sprinkle with the salt. Fry for ten minutes until soft and coloured.
• Add the almonds, cashews, and dried fruit. Stir and fry for three minutes.
• Drain the rice and add it to the pan. Stir well to coat each grain with spiced oil.
• Add the water, the saffron-infused milk, the dried figs and salt. Bring to the boil, mix well, then reduce heat to very low. Cover, and cook for twenty minutes, or until all the liquid has been absorbed.
• Remove from the heat, add the pistachios and pomegranate seeds then fluff the rice with a fork. Cover the pan with a tea towel and replace the lid. Allow it to stand for another ten minutes.

to serve

• Gently stir through the lemon juice, sprinkle with the almonds, and serve.