Rinse rice well a few times to remove the surface starch. Pour fresh water and soak for at least 30 mins. After 30 mins, drain completely. Slice an onion and squeeze them gently to separate the layers.

Optional : You may skip this step if you want. Heat up milk in a small bowl and add saffron. Stir and let soak. You can microwave milk for 20 to 30 second to heat up the milk or heat on stovetop. Crush fennel seeds coarsely. Set aside.

Heat 1 tbsp ghee in a pot or pressure cooker. Add nuts and fry till light golden. Then add raisins and fry until they become plump. Remove them to a plate for later use.

To the same pot, add 1 tbsp ghee and heat up. Add sliced onions (layers separated) and fry till light golden. Then turn down the heat to lowest and continue to fry until deep golden but not burnt. Set these aside as well.

Transfer any ghee left in the nuts and fried onions to the pot. Add all the spices and fry till they begin to smell good. Do not burn.

Add the drained rice. Sprinkle salt, sugar, ½ tbsp ghee and fry for about 2 to 3 minutes.

Pour the saffron milk and water. If you prefer to skip the milk, you may add the saffron strands directly. Stir and check salt. The water has to be slightly salty.

Cover the pressure cooker and cook on a medium heat until you hear 1 whistle. If cooking in pot bring the water to a rolling boil and then reduce the heat. Cover and cook until the rice is cooked.

When the pressure drops, open the lid and fluff up the Kashmiri pulao with a fork.

Transfer Kashmiri pulao to a serving bowl.

Garnish with fried onions, nuts, raisins, and pomegranate, apple and pineapple chunks.

Follow all the saute steps in saute mode. While frying the onions switch to saute low so the onions get fried evenly. Pressure cook for 5 mins and wait for natural pressure release for 5 to 6 minutes and then open the lid.

Fluff up the kashmiri pulao with a fork and let cool down for sometime before moving to serving dish. Later garnish with all the fried garnishes and fresh fruits.