Kashmiri Pulao

Kashmiri Pulao

Ingredients

Basmati rice 500 gms

Milk 1 cup
Fresh cream 100 ml.

Sugar 1 Tbsp.
Salt a pinch
Ghee/clarified butter 2 Tbsp
Cumin seeds 12 tsp
Bay leaves a few
Cardamom 8 nos
Cloves 10 nos
Cinnamon sticks a small one
Raisins 2 Tbsp.
Rose petals to garnish

Preparation

Wash and rinse the rice and keep aside.

Mix mil, fresh cream, sugar and salt and keep aside.

Heat a thick-bottomed vessel, add ghee/clarified butter, bay leaves, cumin seeds, cardamom pods, cinnamon and cloves and saute till the flavour starts coming out.  Add rice and fry it.  Add the milk-cream mixture and mix well.

Add 3 cups of water and cook well.  The rice should be so cooked that each strand remains separate.

Add raisins and mix well.

Serve garnishing with rose petals