Kashmiri Rice
Ingredients:
- basmati rice 1 cup
- cooked peas 1/4 cup
- cooked diced carrots 1/4 cup
- capsicum 1 diced
- onions 2 cut lengthwise
- mixed diced fruits 1/2 cup(tinned)
- sugar 1 1/2 tsp
- salt to taste
- pista, almonds, cashewnuts and raisins 1 1/2 tbsp
- seedless green grapes 1 tbsp
- fresh cream 2 tbsp
- saffron little dissolved in 1 tbsp warm milk
- cardamom and clove powder 1/4 tsp
- rose water 2 tsp
- cumin seeds 1/4 tsp
- bay leaves 1
- fresh butter 1 tbsp
- oil 2 1/2 tbsp
Method:
Wash and soak rice for 10 minutes. Cook in enough salted boiling water till just tender. Allow it to cool. Separate the grains. Heat oil, fry onions till brown and crisp. Keep
separately. In the same oil add bay leaf and cumin seed. Stir fry capsicum till tender. Add carrots and peas. Fry for another few minutes. Add salt, sugar, cream, saffron milk,
fried nuts, dry fruits and cooked rice. Before removing from fire mix diced fruit pieces, cherries, butter and rose water. Garnish with fried onion rings. Fry diced paneer cubes
keep in warm water till required. Add while frying vegetables.