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Kashmiri Pulao
The Kashmiri Pulao is a very tempting recipe from the Kashmiri cuisine.

Serves 5
       Ingredients How to?

2 cup Long Grain Rice (basmati)
2 cup Milk
cup Cream Beaten Smooth
1 tsp Sugar
Salt to taste
tsp Cumin Seeds
3 Cloves
1 inch Cinnamon
3 Cardamoms
1 Bay Leaf
2 tbsp Ghee
1 cup Canned Mixed Fruit, chopped and drained
2 - 3 Edible Rose Petals

Wash rice and soak it for 15-20 minutes.
In the meanwhile take a bowl and mix milk, cream, sugar and salt in it.
Drain rice and keep it aside.
Now, take a pan and heat ghee in it. Put cumin seeds, cinnamon, bay leaf, cardamoms and cloves in it.
When the seeds start to crackle, add rice and fry in ghee for 2 minutes.
Add milk and cream mixture to it along with cup water and bring it to boil. When boiled, simmer the flame, cover it with lid and let it cook.
Make sure that the rice is not overcooked and it can be separated too.
Now, gently mix it in drained fruit and sprinkle finely broken rose petals over it.
Serve it hot with dal.


 

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