kashmiri pulao

Ingredients:
2 cup basmati rice
8 to 10 mint leaves
1 and half cup water
2 bay leaves
1" stick Cinnamon
1 tsp garam masala
3 cardamoms
A small piece of nutmeg
3 tbs ghee
A pinch saffron
1 cup cup milk
2tbs cashew nuts
2 tbs raisins
1 cup Mixed Fruits(canned)
1 tbs tuti fruiti

1 tablespoon pomegranate seeds
2 tbs Sliced Almonds
4 green chilies
Salt to taste

Method:
Wash the rice and soak in water for 20 minutes.
Boil water in a vessel, add mint leaves, nutmeg,cardamoms, Cinnamon and
bay leaves for 20-30 minutes, take only water and keep aside.
Heat2 tbs ghee in a pan, fry the chopped green chilies and rice for few minutes.
Now add the above boiled water to the rice,milk saffron, salt and cook until the rice is done.

Heat the remaining ghee in another pan, fry the cashew nuts, raisins, almond and add to the rice.
Mix the rice well before serving and add canned fruits,tuti fruit,
pomegranate seeds and garam masala.