Kashmiri Pulao by Zarnak Sidhwa

Ingredients for Kashmiri Pulao:

• Rice 2 cups
• Milk 2 cups
• Cream 1/2 cup
• Sugar 1 tsp
• Salt to taste
• Cumin seeds 1/2 tsp
• Cloves 3
• Cinnamon 1 inch
• Cardamoms 3
• Bay leaf 1
• Ghee 2 tbsp
• Canned mixed fruit 1 cup
  

Method:

1. Mix milk, cream, sugar and salt.
2. Drain earlier soaked rice and keep it aside.
3. Heat ghee. Add cumin seeds, cinnamon, bay leaf, cardamoms and cloves.
4. When the seeds start to crackle, add rice and fry in ghee for 2 minutes.
5. Add milk and cream mixture to it along with 1/2 cup water and bring it to boil.
6. When boiled, simmer the flame, cover it with lid and let it cook.
7. Now, gently mix it in drained fruit and serve.