Fruity Kashmiri Pulao
|Basmati rice||1 Cup (16 tbs), washed and soaked in water for 30 minutes|
|Desi ghee||4 Teaspoon (Clarified Butter)|
|Black cumin||1⁄2 Teaspoon (Shahjeera)|
|Cinnamon stick||1 , broken|
|Chopped onion||1 Cup (16 tbs)|
|Chopped garlic||6 Clove (30 gm)|
|Chopped green chili||1 Cup (16 tbs)|
|Mixed fruit||1 Cup (16 tbs), liquid and fruit separated|
|Hot water||2 Cup (32 tbs)|
|Mangoes||4 , pulped|
|Blanched slivered almonds||50 Gram|
|Seedless raisins||50 Gram|
Melt ghee and fry cummin seed, cloves, peppercorns, cinnamon and bay leaves for a minute.
Add onion, garlic and chilli and fry until onion turns golden.
Mix in the rice and salt and stir for a minute.
Add water and 1 cup liquid from the fruit.
Bring to the boil and simmer for about 20 minutes until the rice is tender.
Mix in the fruit.
Press the rice in the mould.
Unmould in a platter and surround the rice with mango pulp.
Sprinkle almonds and raisins on the rice.