Kashmiri Pulao

Ingredients :

2 cups - Long grain rice (basmati)
2 cups - Milk
1/2 cup - Cream
1 tsp - Sugar
Salt to taste
1/2 tsp - Cumin seeds
3 nos - Cloves
1 inch - Cinnamon Stick
3 - Cardamoms
1 No - Bay leaf
2 tbsp - Ghee
1 cup - Canned chopped mixed fruit (drained)
2 nos - Rose petals

Cooking Instructions :

- Wash and soak rice for 15-20 minutes.
- Mix milk, cream, sugar, salt. Drain rice, keep aside.
- Heat ghee in a heavy pan, add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.
- Allow to splutter, add rice and fry in ghee for 2 minutes.
- Add milk, cream, mixture.
- Add 1/2 cup water. Bring to a boil, cover and simmer till cooked.
- Mix in drained fruit very gently, garnish by sprinkling finely broken rosepetals.
- Serve hot with a curry or tadka dal.

Mutanjan

Ingredients :


2 nos - Onions (quartered)
2 nos - Cinnamon sticks
10 nos - Cloves
12 nos - Peppercorns
6 nos - Cardamoms
1/2 tsp - Corriander powder
500 gms - Lamb, cubed
Salt to taste
250 gms - Rice
1-2 Tbsp - Sugar
1 no - Lemon
1 Tbsp - Almonds
1/2 tsp - Saffron, soaked in 1/4 Tbs. milk
4 Tbsp - Ghee



Cooking Instructions :


- Make bouquet garni(bag of spices) of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
- Put bag of spices in a pan, add meat, salt, and enough water to cover. Cook until water reduces to half.
- Remove bag of spices and squeeze out the flavor.
- Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
- In another pan, boil the rice in water with the remaining spices and some salt until barely tender; drain.
- In a casserole, put a layer of rice, then the meat, then remaining rice.
- Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).