Kashmiri Pulao

Ingredients:

1. 2 Cups Basmati rice
2. 1 Cup Milk
3. ½ Cup Cream
4. 6 Cashew Nuts
5. 6 Almonds
6. 6 Dried Grapes
7. 1 tsp Green Peas (Optional)
8. Chopped Carrot (optional)
9. ½ tsp Cumin seeds – ½ tsp
10. 3 Cloves
11. 3 Cardamoms
12. 1 small Cinnamon stick
13. 1 Bay leaf
14. 1 pinch Saffron Powder
15. Ghee (as required)
16. 1 Cup Fruits for garnish (chopped Banana, green grapes, pomegranate seeds)
17. Salt

Method:

• Soak the Rice in water for 15 minutes and then wash and clean the rice.
• Drain the water from the rice and keep aside.
• In a thick bottomed Kadai heat ghee and fry the cashew nuts and dried grapes and keep them aside.
• Now add and sauté cumin seeds, bay leaf, cinnamon, cardamom and cloves to the remaining Ghee for a few minutes.
• Now add the rice to it and fry for 2-3 minutes.
• Once done, add milk, saffron powder dissolved in milk and cream to the mixture and mix gently.
• Add around 2 ½ cups of water and a little salt and bring to boil.
• Now close the lid and cook in low flame till the rice is cooked and grains are separate.
• Remove from fire and fluff the rice a little using a fork.
• Garnish the Kashmiri Pulao with chopped fruits and fried nuts and finely chopped almonds.
• Keep the rice covered till it is served.
• Serve with cucumber and onion raita.