Kashmiri Pulao

Long grain rice (basmati) 2 cups
Milk 2 cups
Cream beaten smooth 1/2 cup
Sugar 1 tsp.
Salt to taste
Cumin seeds 1/2 tsp
Cloves 3
Cinnamon 1
Cardamoms 3
Bay leaf 1
Banaspati Ghee 2 tbsp.
Canned chopped mixed fruit (drained) 1 cup
Edible rose petals 2-3
Method:
Wash the rice thoroughly and soak it for 15-20 minutes.
In a bowl, mix milk, cream, sugar and salt.
Drain rice, keep aside.
Heat Banaspati Ghee in a heavy pan.
Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter.
Add the rice and fry in ghee for 2 minutes.
Pour in the milk - cream mixture.
Add 1/2 cup water and bring to a boil.
When one boil is reached, cover and simmer till cooked.
Each grain should be cooked, but separate.
Mix in the drained fruit very gently.
Garnish by sprinkling finely broken rose petals.
Serve hot with a spicy curry or mixed dry Dahl.