'tandoori' chicken and pulao

Kashmiri/saffron pulao

• Soak saffron in hot milk.
• Sautee almonds and raisins in ghee, remove with slotted spoon.
• In the same pan, add cumin seed, clove, bay leaf, cardamom, cassia, sliced onions -fry till browned. Add a little 'everest' brand pulav masala.
  
• Mix in cooked basmati rice, add sufficient salt.
  
• Cook a few mins till thoroughly mixed and heated and milk is absorbed.
• Garnish with maraschino cherry halves or pineapple.