|
Kashmiri Pulao
|
|
Ingredients
| Basmati rice |
2 cups |
| Milk |
2 cups |
| Beaten cream |
1/2 cup |
| Sugar |
1 tsp. |
| Cumin seeds |
1/2 tsp. |
| Cloves |
3 |
| Cinnamon |
1 |
| Cardamoms |
3 |
| Bay leaf |
1 |
| Ghee |
2 |
| Canned chopped
mixed fruit (drained) |
1 |
| Edible rose petals |
2-3 |
| Salt
according to taste |
|
Preparation
Method
Wash
and soak rice for 15-20 minutes. Drain rice and keep aside.
Mix
milk, cream, sugar, salt.
Heat
Ghee(clarified butter) in a pan.
Add
cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
Allow
to splutter. Add rice and fry in Ghee(clarified butter) for 2 minutes.
Add
milk, cream, mixture.
Add
1/2 cup water. Bring to a boil, cover and simmer till rice is cooked.
Mix
in the drained fruit very gently. Garnish by sprinkling finely broken rose petals.
Serve
hot with a curry or tadka dal.
|
|
