Kashmiri Pulao

Ingredients:

1. 2 cups long grain rice (basmati)
2. 2 cups milk
3. 1/2 cup cream beaten smooth
4. 1 tsp. sugar
5. salt to taste
6. 1/2 tsp. cumin seeds
7. 3 cloves
8. 1" cinnamon
9. 3 cardamoms
10. 1 bay leaf
11. 2 tbsp. ghee
12. 1 cup canned chopped mixed fruit (drained)
13. 2-3 edible rose petals

Method:

1. Wash and soak rice for 15-20 minutes.

2. Mix milk, cream, sugar, salt. Drain rice, keep aside.

3. Heat ghee in a heavy pan.

4. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.

5. Allow to splutter. Add rice and fry in ghee for 2 minutes.

6. Add milk, cream, mixture.

7. Add 1/2 cup water. Bring to a boil.

8. When boil is reached, cover and simmer till cooked.

9. Each grain should be cooked, but separate.

10. Mix in drained fruit very gently.

11. Garnish by sprinkling finely broken rosepetals.

12. Serve hot with a curry or tadka dal.

Making time: 45 minutes
Makes: 4 servings
Shelf life: Fresh and piping hot