### TranslatedIngredients: 1-1 / 2 cup rice, 1/4 tsp saffron, 2 tbsp milk, 1/2 tsp cumin seeds, 1/2 tsp fennel, 1 inch cinnamon, 2 long, salt - 2 tbsp ghee, as per taste ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To make kashmiri saffron pulao recipe, first wash the rice and soak it in water for 15 minutes. After 15 minutes, drain the water and keep it aside. Pour milk in a saucepan and heat it for 1 minute. Add saffron to it and keep it aside. Heat the ghee in a pressure cooker. Add cumin, fennel, cinnamon and long and cook till the cumin seeds crackle. Now add rice, 3 cups of water, salt to taste, saffron milk and mix well. Close the cooker and cook until 2 to 3 cities come. Turn off the gas. Let the pressure drain automatically. Open, mix and serve cookers. Serve the Kashmiri Saffron Pulao Recipe along with kashmiri rogan josh and lotus stem cutlet for dinner.