Wash and soak rice in water for 15-20 minutes.
In a pan heat ghee. Add cashew nuts, pistachio nuts and raisins. Fry them till golden and then transfer to a bowl.
In the same pan add cloves, cinnamon stick, peppercorn, bay leaf, green cardamom, green chilli and cumin seeds. When cumin seeds splutter, add sliced onion and ginger garlic paste. Saute till onion turns translucent.
Now add soaked rice (without water). Saute for few seconds. Add red chilli powder and fried nuts.
Add 1&1/2 cup water and salt. Mix well. Cover with lid and allow it to cook. It takes about 8-10 minutes. Kashmiri pulao is ready to serve. Garnish with chopped coriander leaves.
