Heat up milk and soak saffron in milk
Set aside
You can microwave milk for 20 to 25 second and soak it
Crush fennel seeds coarsely if possible
Set aside
Heat 1 tbsp
ghee in a pot, add nuts and fry till golden, add raisins and just stir them
Set these aside
To the same pan, add sliced onions and fry till golden
Set these aside as well
Add all the dry spices including fennel seeds and fry till they begin to smell good
Do not burn
Add rice, salt, ½ tbsp
ghee and fry for about 3 minutes
Pour the saffron milk and water
Stir and check salt
Cook the rice till fully done
If cooking in a pressure cooker, cook till almost water evaporates
When it is stillsoggy, add rose water
Cover the lid and simmer for 5 minutes
Switch off before it whistles
When the pressure goes down switch off
If cooking in a pot, when the water almost evaporates fully, sprinkle rose water
Cover and cook
Fluff up after 10 minutes
Transfer kashmiri pulao to a serving bowl, Garnish with fried onions, nuts, raisins, and pomegranate, apple and pineapple chunks
