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Kashmiri Pulao
I

ngredients:
Long grain rice (basmati) 2 cups
Milk 2 cups
Cream beaten smooth 1/2 cup
Sugar 1 tsp.
Salt to taste
Cumin seeds ½ tsp
Cloves 3
Cinnamon 1
Cardamoms 3
Bay leaf 1
Banaspati Ghee 2 tbsp.
Canned chopped mixed fruit (drained) 1 cup
Edible rose petals 2-3

Method:

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Wash the rice thoroughly and soak it for 15-20 minutes.
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In a bowl, mix milk, cream, sugar and salt.
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Drain rice, keep aside.
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Heat Banaspati Ghee in a heavy pan.
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Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter.
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Add the rice and fry in ghee for 2 minutes.
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Pour in the milk - cream mixture.
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Add ½ cup water and bring to a boil.
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When one boil is reached, cover and simmer till cooked.
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Each grain should be cooked, but separate.
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Mix in the drained fruit very gently.
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Garnish by sprinkling finely broken rose petals.
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Serve hot with a spicy curry or mixed dry Dahl.