Kashmiri Pulao

Recipe Ingredients

2 cups	320g / 11oz	Long grain rice - (basmati)
2 cups	474ml	Milk
1/2 cup	118ml	Cream beaten smooth
1 teaspoon	5ml	Sugar
		Salt to taste
1/2 teaspoon	2.5ml	Cumin seeds
3		Cloves
1		Cinnamon
3		Cardamoms
1		Bay leaf
2 tablespoons	30ml	Ghee
1 cup	110g / 3.9oz	Canned chopped mixed fruit - (drained)
3		Edible rose petals

Recipe Instructions

Wash and soak rice for 15-20 minutes. Mix milk, cream, sugar, salt. Drain rice, keep aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add 1/2 cup water. Bring to a boil.

When boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate. Mix in drained fruit very gently.

Garnish by sprinkling finely broken rose petals.

Serve hot with a curry or tadka dal.

Kashmiri region

Source:
Madhur Jaffrey's Indian Cooking

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