Kashmiri pulao

Wash rice and soak it for 30 minutes. Drain rice and keep it aside.
Soak the strands of saffron in milk, mixing until the milk turns orange. Keep aside.
In the meanwhile take a bowl and mix milk, cream, sugar and salt in it. Keep aside.
Now, take a pan and heat ghee in it. Put ginger paste, green chilies,cumin seeds, cinnamon, bay leaf, cardamoms and cloves in it and fry for few minutes.
When the seeds start to crackle, add rice and fry in ghee for 2 minutes.
Add milk, saffron and cream mixture to it along with ¼cup water, fruit juice (drained from fruit tin) and mix well. Shift to Rice cooker. Let it cook. Make sure that the rice is not overcooked and it can be separated too.
In meanwhile take a pan heat the ghee add vegetables and fry for few minutes. Keep aside.
Fry all the nuts in the ghee and keep aside.
Peel and cut apple very small pieces. Keep aside.
Pour the cooked rice into the pan and add vegetables, fried Paneer (optional), fried nuts, and apple pieces. Stir very carefully so as not to break or mash up the rice grains.
Now, gently mix it in drained fruit and sprinkle Rose Water or finely broken rose petals over it.
Serve hot with Aloo Dum, Fruit Raita.

Note: Add more ghee according to your preference.