Thursday, Dec 20 2007

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Kashmiri Pulao

Ingredients:

2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals

Method:

1. Wash and soak rice for 15-20 minutes.
2. Mix milk, cream, sugar, salt. Drain rice, keep aside.
3. Heat ghee in a heavy pan.
4. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.
5. Allow to splutter. Add rice and fry in ghee for 2 minutes.
6. Add milk, cream, mixture.
7. Add 1/2 cup water. Bring to a boil.
8. When boil is reached, cover and simmer till cooked.
9. Each grain should be cooked, but separate.
10. Mix in drained fruit very gently.
11. Garnish by sprinkling finely broken rosepetals.
12. Serve hot with a curry or tadka dal.

Making time: 45 minutes
Makes: 4 servings
Shelflife: Fresh and piping hot

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