Kashmiri Pulao


Kashmiri-Pulao

Ingredients

  • 2 cups basmati rice – washed and soaked

    1/2 tsp cumin seeds

    3 cloves

    1 stick cinnamon

    3 cardamom

    1 bay leaf

    2 cups milk

    1/2 cup fresh cream-beaten

    1 tsp sugar

    Salt to taste

    2 Tbsp ghee

    1/2 cup dried fruits (cahew nuts, almonds, raisins)

    2-3 edible rose petals

Method

Mix milk, cream, sugar, salt.

Drain rice, keep aside.

Heat ghee in a heavy pan and add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.

When they splutter add rice and fry in ghee for 2 minutes.

Add milk mixture and 1/2 cup water.

Bring to a boil,cover, lower the heat and simmer till cooked.

Mix in dried fruit very gently.

Serve hot, garnished with rose petals.