Kashmiri Pulao | India Khaas
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Kashmiri Pulao

Kashmiri Pulao


2 cups of India Khaas XXL Supreme Basmati Rice, 2 cups of milk, 1/2 cup Cream beaten smooth, 1 tsp Sugar, Salt to taste, 1/2 tsp Cumin Seeds, 3 Cloves, 1" Cinnamon, 3 Cardamoms, 1 Bay Leaf, 2 tbsp Ghee, 1 cup Canned Chopped Mixed Fruit (drained), 2-3 Edible Rose Petals.

Instructions :

Wash and soak India Khaas XXL supreme  Basmati Rice for 30 minutes. Mix milk, cream, sugar and salt. Drain the Rice and keep aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Allow to splutter. Add the rice and fry in ghee for 2 minutes. Add milk-cream mixture with 1/2 cup water. Bring to a boil. When boil is reached, cover and simmer till cooked. Mix in drained fruit very gently. Garnish by sprinkling finely broken rose petals.

Serve hot with a Curry or Tarka Dal