Kashmiri Pulao

Rinse the basmati rice under cold water until the water runs clear, then drain thoroughly and set aside.

Heat ghee in a heavy-bottomed pot or rice cooker over medium heat. Add cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaf, stirring for 1-2 minutes until fragrant.

Add the drained rice to the pot and stir gently to coat each grain with ghee and spices, cooking for 2-3 minutes.

Pour the milk into the pot, add salt to taste and sugar, stirring to combine evenly with the rice.

Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and liquid is mostly absorbed.

Remove from heat and let the rice rest, covered, for 5 minutes to allow any remaining moisture to be absorbed.

Gently fold the beaten cream into the cooked rice using a fork, being careful not to break the grains.

Fold in the drained canned mixed fruit and add rose water according to taste, mixing gently throughout the rice.

Transfer to a serving dish and serve warm, ensuring the fruit and aromatics are distributed evenly.