Kashmiri Pulov...

Sunday's are special days, as I cook something different and special. I browsed few internet sites and I felt, I have tried most of what was already mentioned except, Kashmiri pulov. 

1 large cup rice
1 cup milk
2 saffron strands
pinch of turmuric
1 tbspn ginger-garlic paste
salt
4 tbspn ghee
1 md cup mixed fruits (green grapes, apple and pineapple)
1 md cup chopped green, red and yellow capsicum
1 tspn rose water
2 tbspn fresh cream
2 tbspn oil
1/2 tspn shahi jeera

Grind all these spices to a fine powder: 3 cloves, 1 small cinnamon stick, 3 elachi, 1 md size bay leaf, 2 strands of mace, 1 md size nutmeg

Method:

Soak saffron with 1 tbspn milk in a small bowl.
 
Cook rice with milk and water. Once rice is almost cooked, add saffron milk and once rice is completely cooked, spread it across for cooling and once rice is cooled, add rose water.

Take a kadai, add ghee, shahi jeers, powdered spices, ginger-garlic, turmuric, salt, chopped capsicum and fruits. Saute them for 5mins. They need to be crunchy and not fully cooked. Turn off the flame and add fresh cream. 

Mix the rice to the above curry and enjoy eating.