kashmiri pulao

• Place the rice in a large bowl and rinse it in cold water, using your hand to stir it thoroughly. Discard the water and repeat this step twice more to remove any excess starch. Note that after the third rinse that the water will not be clear but will be noticeably less cloudy than after the first rinse.
• Drain the rice, then cover with luke-warm water. Soak for 30 minutes.
• Add the saffron threads to the warm milk and set aside to steep.

to cook

• 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 ½ teaspoon of 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 pot. Stir well to coat each grain with spiced oil.
• Add the water, the saffron-infused milk, the dried figs and ½ teaspoon of salt. Bring to the boil, mix well, then reduce heat to very low. Cover, and cook for 15 minutes. Do not open the post at this time or heat and steam will escape.
• 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.