kashmiri pulao

INGREDIENTS:
for the pulav:
•2 cups basmati rice soaked in water for 30 minutes
•1 inch cinnamon/dal chini
•1 tsp shahjeera/caraway seeds
•1 indian bayleaf/tej patta
•3 cloves/laung
•2-3 green cardamoms/hari elaichi/choti elaichi
•2 black cardamoms/badi elaichi
•½ tsp dry ginger powder/saunth
•1 tsp fennel powder/saunf
•2 pinches of saffron/kesar
•2 tbsp oil or ghee
•4 to 41/4 cups water
•salt as required
for garnish:
•1 medium sized onion, sliced thinly
•10-12 cashews/kaju
•10-12 almonds/badam
•10-12 walnuts/akhrot
•2 tbsp oil
INSTRUCTIONS:
1.heat oil or ghee in a deep pan. on a low or medium flame, add all the whole spices. fry till the oil becomes fragrant.
2.now lower the flame and add the ginger and fennel powder & stir.
3.add the soaked and drained basmati rice and stir.
4.add crushed saffron and saute for a minute.
5.pour water and salt. stir and cover the pan tightly. when the rice is cooking, prepare the garnish.
6.heat 2 tbsp oil in a frying pan. add the sliced onions.
7.also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
8.in the same oil, first fry the almonds till they become crisp. now fry the cashews and walnuts till they are crisp and lightly browned.
9.cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
10.serve kashmiri pulao hot and while serving the kashmiri pulao, garnish with the fried onions and dry fruits.