To begin making Kashmiri Style Pulao With Coconut Milk Recipe, wash the rice and allow to drain.

Heat half of ghee and oil taken in a biryani pan.

Add in three fourth of the onions taken (reserving a little to be used while cooking the rice).

Let it fry nicely until it turns golden brown. Remove from flame and keep it aside.

To the same pan, add the raisins, cashew nuts, pistachios and almonds. Fry until they become golden brown in color.

Next to the same pan add in 1 tbsp each of ghee and oil.

Now add the cloves, cinnamon, cardamom, and bay leaf.And saute for a minute or till they turn fragrant.

Add in rest of the sliced onions, ginger, green chillies and crushed fennel seeds. Saute well.

To this add the washed and drained rice. Mix well. Saute until the rice is fried well and turns crisp.

Now add the coconut milk, turmeric powder and salt. (If adding saffron, add at this stage). Mix and cook covered in low flame until cooked completely.

In the meanwhile, heat the remaining ghee and oil in another pan.

Saute the carrots and peas with salt. Cook covered for 5-10 minutes. Once done, switch the heat off.

When the rice is cooked, add the fried onions, dry fruits, pineapple, apple, pomegranate, coriander leaves and the cooked carrots and peas.

Add the rose essence in 1 tablespoon water and sprinkle on top of the rice. Mix well and cook covered for 1 minute.

Serve Kashmiri Style Pulao With Coconut Milk Recipe along with Boondi Raita Recipe Spiced With Black Salt and Kashmiri Style Bharit Marchavangun Recipe(Stuffed Chillies Recipe).