Kashmiri Pulao Recipe

Photo Credit: http://www.jeyashriskitchen.com/2012/12/kashmiri-pulao-recipe-kashmiri-pulao.html

Kasmiri Pulao is a delicacy in the Northern part of India that is cooked with a whole lot of vegetables and cashew nuts. The flavor of the cream and bay leaf is so strong that it is one of the most famous dishes of Kashmir.

Kashmiri Pulao Recipe
Preparation Time	15 Minutes
Cooking Time	20 Minutes
Difficulty	Average
Rating	8.5 / 10 (14 votes)
Recipe Type	Veg.
Serves	5

Ingredients:

2 cup Long Grain Rice (basmati)
2 cup Milk
�½ cup Cream Beaten Smooth
1 tsp Sugar
Salt to taste
�½ 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

How to make Kashmiri Pulao:

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 �½ 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.