To begin making the Kashmiri Saffron Fennel Rice Recipe/ Kashmiri Kesar Pulao, wash and soak the rice, completely immersed in water for 15 minutes. After 15 minutes drain the water and proceed to make the pulao.

Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to sit. This will allow the flavours from the kesar get mixed into the milk.

In a pressure cooker, heat ghee on medium flame, once hot, add the cumin seeds, fennel seeds, cinnamon stick and cloves. 

Once they begin to sizzle, add in the drained rice along with 3 cups of water, salt to taste and the saffron strands along with the milk. 

Close the pressure cooker and pressure cook the Kashmiri Kesar Pulao for 2-3 whistles and turn off the flame. 

Allow the pressure to release naturally, open the cooker and transfer the Kashmiri Kesar Pulao into a serving dish. 

Serve Kashmiri Saffron Fennel Rice/ Kashmiri Kesar Pulao Recipe along with Kashmiri Rogan Josh Recipe and a side of Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets for a complete Kashmiri meal as a weekend lunch or dinner.