MOTI PULAO

Rice______________________________1 kg.

Salt______________________________to taste

seasoning__________________________to taste

Onions____________________________400 gm.

Saffron____________________________a little

Lime- juice_________________________few drops

Kewra essence or Rose-water____________few drops

Sultanas___________________________110 gm.

Almonds___________________________110 gm.

Silver leaves________________________12 nos.

Cornflour__________________________for binding

Paneer____________________________230 gm.

Ghee (clarified butter)_________________230 gm.

Pomegranate_______________________110 gm.

Method

Prepare rice for Kashmiri pulao, serve hot garnished with fried dry nuts, silver leaves, fried small rollers of paneer (with cornflour as binder), pomegranate seeds covered with silver leaves.