A famous Kashmiri delicacy, very rich and sweet Pulao, full of fruits and nuts

Ingredients:
2 cups basmati rice
1 cup milk
2 cups water
1/2 teaspoon cumin seeds
4 cloves
1 inch cinnamon
3 cardamoms
1-2 bay leaves
1 teaspoon sugar
3-4 strands (1 gm) saffron (kesar)
3 teaspoon ghee (clarified butter)
1 cup chopped mixed fruit
1/2 cup fried diced paneer (cottage cheese) (optional)
2-3 rose petals (optional)
1 tablespoon (25 gm) cashew nut
1 tablespoon (25 gm) raisins
Salt to taste

Method:
1. Wash rice thoroughly with water and soak for 15 minutes. Drain and keep aside.
2. Mix milk, sugar, salt and saffron dissolved in little warm milk.
3. Heat ghee in a pan.
4. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow it to crackle.
5. Add rice and fry for 2 minutes.
6. Pour the milk mixture over rice.
7. Add 2 cups of water and bring it to a boil. Cover the pan and simmer until rice is tender and cooked.
8. Mix in the drained fruits and fried paneer cubes, stirring very gently.
9. Cover with lid for another 5 minutes. Garnish with cashewnut, raisins, finely broken edible rose petals.

Cooking time: 25 minutes