Kashmiri Pulav

This is very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. The kashmiri cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia. This dish is strictly for the sweet-toothed.


What you  need for Kashmiri Pulav:

• Basmati Rice - 500 gms washed and soaked in water for 45 minutes
• Cloves - 3
• Bayleaf - 1
• Cinnamon - 1 small piece
• Cardamom - 1
• Sugar - 1 tbsp
• Milk-2 cups
• Salt to taste
• 2 tbsp Ghee
• Cream-½ cup 
• Cumin seeds-½ tbsp
• Chopped mixed Fruits-1 cup of  apple,grapes, pineapple etc
• Mixed nuts - Broken cashew nuts , chopped badam , kismiss,tutty fruity, raisins etc

The preparation method:

• Heat ghee in a pan.Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms. Fry for a minute.
• Now add soaked rice and fry for 2 minutes.
• Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
• When cooked, mix in chopped mixed fruits and nuts.
• Optionally,sprinkle few drops of rose water or food colouring before serving.
• Rich and aromatic Kashmiri Pulav is ready to be served hot.