Kashmiri Little Millet Pulao (with Saffron and Dry Fruits)

Ingredients

• little millet — 1/2 cup
• saffron strands — 10-15
• warm milk — 1/4 cup
• water — 1/2 cup
• almonds and cashews, chopped — 4 tbsp (of each)
• ghee — 2 tbsp
• roasted onions — 2 tbsp
• fennel seeds — 1/2 tbsp
• Kashmiri chilli powder — 1/2 tbsp
• grated ginger — 1/2 tbsp
• salt — 1/3 tbsp
• raisins — 12
• black cardamom — 1 big (crushed)
• green cardamom — 2 small
• cinnamon stick — 1 inch
• star anise — 1

Method

1. Wash the little millet, soak it for 30 minutes and drain. At the same time soak the saffron in the warm milk for 30 minutes.
2. Heat the ghee in a small pressure cooker and fry the whole spices and grated ginger. Add the cashews, almonds and raisins and roast until the nuts are golden.
3. Tip in the drained millet, then the saffron milk, water, salt and chilli powder. Pressure-cook for 3 whistles and let the pressure settle on its own.
4. After 5 minutes open the cooker, fluff the pulao and fold in the roasted onions.