Firstly, in a pan, heat 2 tbsp ghee and 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins.

Fry on a low flame till it turns crunchy, keep aside.

In the same ghee, add 1 inch cinnamon, 1 pod black cardamom, ½ tsp cloves, 1 tsp cumin and 1 bay leaf. Saute till the spices turn aromatic.

Also add 1 onion, 1 inch ginger and fry till the onion turns golden brown.

Now add 1 tsp fennel, ½ tsp cardamom powder and saute slightly.

Further, add 2 cups of water, 1 cup of basmati rice, and 1 tsp of salt. Stir and bring to a boil.

Now add a few saffron strands, cover and simmer for 20 minutes.

Once the rice is cooked well, add fried nuts, a few pomegranate seeds, and rest for 5 minutes.

Finally, enjoy Kashmiri Pulao Recipe topped with fresh pomegranate.