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Kashmiri Pulao


















Ingredients

Quantity
Long grain rice (basmati)
2 cups
Milk
2 cups
Cream beaten smooth
½ cup
Salt 
to taste 
Cumin seeds
½ tsp
Cloves
3
1” cinnamon
1 piece
Cardamoms
3
Bay leaf
1
Ghee
2 tbsp
Canned chopped mixed fruit (drained)
1 cup
Edible rose petals
3


Wash and soak rice for 15-20 minutes. Mix milk, cream, sugar, salt. Drain rice, keep aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add ½ cup water. Bring to a boil.

When boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate. Mix in drained fruit very gently.

Garnish by sprinkling finely broken rose petals.

Serve hot with a curry or tadka dal.

Kashmiri region