Kashmiri Fruit Stir-Fry Rice
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 11038 times
A rich, creamy rice dish with a delicious mixture of fresh fruits and dry fruits.
2 tbsp ghee3 cloves (laung / lavang)25 mm (1") piece of cinnamon (dalchini)3 green cardamoms (elaichi)1 bayleaf (tejpatta)1 cup chopped mixed fruits (pineapple, oranges, pears, apples, guavas, etc.)3 cups cooked long grained rice, page 1001/4 cup chopped mixed nuts (walnuts, cashewnuts, almonds, raisins, etc.)2 tbsp rose water1 tsp sugar1/2 cup fresh cream1/2 cup milk salt to taste
- Heat the ghee in a wok, add the cloves, cinnamon, cardamom and bayleaf and stir-fry for a few seconds.
- Add the fresh fruits and stir-fry for a minute.
- Add the rice, dry fruits, rose water, sugar, cream, milk and salt. Mix well and cook for 4 to 5 minutes.
- Serve immediately.
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