Basmati rice pilaf with nuts, raisins, and coconut (Kashmiri pulao) from The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia's Best Spice Farms (page 178) by Sana Javeri Kadri and Asha Loupy

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kashmiri braised greens (Haakh); Kashmiri milk-braised lamb shanks (Aab gosht); Kashmiri spiced lamb meatballs with spinach (Palak rista)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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