Kashmiri Pulao

Ingredients:
1 ½ cup- Basmati rice, soaked

1 ½ tbsp. Ghee
15- Saffron strands (soaked in 1 tbsp. of milk)
1 ½ cup- Warm water
1 ½ cup- Milk
½ tsp. Cumin seeds
2- Bay leaves
2- Cinnamon sticks
4- Cardamom
4- Cloves
1- Mace
¼ tsp. Nutmeg powder
½ tsp. Ginger-Garlic paste
½ tsp. Fennel seeds
¾ cup- Dry fruits (Cashew nuts, Almonds, Raisins etc.), souteed in ghee
½ cup- Carrots, chopped
¼ - Apple, chopped
½ cup- Pineapple, chopped
¼ cup- Grapes
2 tbsp. Fresh cream
2 tsp. Rose water
Salt to taste

Method :
1. Heat ghee in a pan, add cumin seeds, bay leaf, cinnamon, cardamom, cloves and mace and saute it for a minute.
2. Then add carrots and saute it for 2 minutes.
3. Then add nutmeg powder, fennel seeds, ginger-garlic paste and fry for a minute.

4. Add rice in it and saute it for 2 minutes.
5. Add milk, water and cook it on medium flame until the rice is half done.

6. Lastly add saffron milk, dry fruits, fresh cream and salt mix it with the rice.

7. Then add chopped fruits, rose water and mix.

8. Cover it with lid and cook till the rice is done, turn off the flame.

9. Keep covered for 5 minutes. Garnish with sliced apples.

10. Serve this yummy Kashmiri pulao and enjoy……..