Kashmiri Pulao

Ingredients

• • Basmati rice - 1 cup
• • Peas - ¼ cup
• • Carrots (cooked, diced) - ¼ cup
• • Capsicum (diced) - 1
• • Onions (cut lengthwise) - 2
• • Mixed diced fruits - ½ cup
• • Sugar - 1 ½ teaspoons
• • Salt - as required
• • Pistas - 1 ½ tablespoons
• • Almonds - 1 ½ tablespoons
• • Cashew nuts - 1 ½ tablespoons
• • Raisins - 1 ½ tablespoons
• • Green grapes (seedless) - 1 tablespoon
• • Cream (fresh) - 2 tablespoons
• • Saffron (prepare: dissolved in 1 tablespoon warm milk) - a little
• • Cardamom powder - ¼ teaspoon
• • Clove powder - ¼ teaspoon
• • Rose water - 2 teaspoons
• • Cumin seeds - ¼ teaspoon
• • Bay leaf - 1
• • Butter (fresh) - 1 tablespoon
• • Oil - 2 ½ tablespoons
• • Paneers (cubed) - as required
• • Cherries - as required

Method

• 1. Wash and soak rice for 10 minutes.
• 2. Cook in enough salted boiling water till just tender.
• 3. Allow it to cool.
• 4. Separate the grains.
• 5. Heat oil, fry onions till brown and crisp.
• 6. Keep separately.
• 7. In the same oil add bay leaf and cumin seed.
• 8. Stir fry capsicum till tender.
• 9. Add carrots and peas.
• 10. Fry for another few minutes.
• 11. Add salt, sugar, cream, saffron milk, fried almond, fried cashew nuts, dry fruits and cooked rice.
• 12. Before removing from fire mix diced fruit pieces, cherries, butter and rose water.
• 13. Garnish with fried onion rings.
• 14. Fry diced paneer cubes keep in warm water till required.
• 15. Add while frying vegetables.