Kashmiri Pulao

Course : Curry
Serves: 1
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2 cups long grain rice -- (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 teaspoon sugar
1 teaspoon salt to taste
1/2 teaspoon cumin seeds
3 whole cloves
1 piece cinnamon
3 whole cardamoms
1 piece bay leaf
2 tablespoons ghee
1 cup canned chopped mixed fruit -- (drained)
3 bunches edible rose petals

Preparation / Directions:

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 1/2 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

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