Preparation time: 10 minutes
Cooking time: 20 minutes

Kashmir Pulao

A traditional recipe explained by the chef of Yagaraj, 14 rue Dauphine, Paris. This is a recipe from northern India, one of the few rice recipes from that region where, unlike southern India where rice predominates, the meals are traditionally centered around bread.

If you serve pullao, it's traditional to perfume the dining room with saffron before eating it.

1. Cook the rice in boiling salted water;
2. meanwhile, cook the tomatoes in a non-stick skillet for 3 minutes; add the almonds, pistachios and raisins;
3. drain the rice; place in a bowl; top with the garnish and serve immediately.