Kashmiri Pulao

Description

• Ethnicity - Kashmiri, North Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• 500 gms long grain rice (basmati)
• 2 cups milk
• ½ cup cream beaten smooth
• 1 tsp sugar
• salt to taste
• ½ tsp cumin seeds
• 3 cloves
• 1" cinnamon
• 3 cardamoms
• 1 bay leaf
• 2 tbsp ghee
• 1 cup canned chopped mixed fruit (drained)
• rose water

Procedures

1. Wash and soak rice for 15-20 minutes.
2. Mix milk, cream, sugar, salt.
3. Drain rice, keep aside.
4. Heat ghee in a heavy pan.
5. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
6. Allow to splutter.
7. Add rice and fry in ghee for 2 minutes.
8. Add milk, cream, mixture.
9. Add ½ cup water.
10. Bring to a boil.
11. When boil is reached, cover and simmer till cooked.
12. Each grain should be cooked, but separate.
13. Mix in drained fruit very gently.
14. Sprinkle few drops of rose water.
15. Serve hot with a curry or tadka dal.