Mughlai Fruit Pulao

Ingredients:

2 cups- Basmati Rice, soaked

3 cups- Warm water

1 cup- Fruits, (Strawberry, Orange, Pineapple, Apple, Grapes, pears)

½ cup- Vegetables, (Sweet corn and Carrots)

½ cup- Dry fruits (Raisins, Cashew nuts, Almonds)

½ cup- Warm milk

Few strands- Saffron

¼ cup- Cream

Salt to taste

A pinch- Sugar

¼ tsp. Turmeric powder

2 tsp. Ghee

1 tbsp. Butter

2 inch piece- Cinnamon

2- Bay leaves

3- Cardamom

2- Cloves

A pinch- Nutmeg

1 small- White Onion, chopped

2 inch piece- Ginger root

3 cloves- Garlic

1 tbsp. Coconut scrapes

3- Almonds 

1 tsp. Poppy Seeds

2 tsp. Rose water

Method:

1. Grind together 3 almonds, garlic, ginger, poppy seeds, coconut scrapes to a fine paste.

2. Soak the saffron strands in warm milk.

3. Heat butter in a pan and roast cinnamon, bay leaves, cardamom, cloves and nutmeg.

4. Now add white onion and saute.

5. Add the ground paste to the pan and saute.

6. Add the contents from the pan into the rice cooker. Add milk with saffron, cream, salt, sugar, turmeric powder, basmati rice, vegetables and warm water into the rice cooker.

7. Cook until it’s done and keep it covered until ready to serve.

8. Gently roast the dry fruits and nuts in ghee.

9. Right before serving, add the dry fruits, fruits and give it a gentle toss.

10. Sprinkle rose water and serve.