In a bowl, combine 2 cups of washed, soaked, and drained basmati rice with 2 cups of milk, 1/2 cup of beaten cream, 1 teaspoon of sugar, and a pinch of salt.
Heat 2 tablespoons of ghee in a pan over medium heat.
Add 1/2 teaspoon of cumin seeds, 1 cinnamon stick, 1 bay leaf, 3 cardamom pods, and 3 cloves to the pan.
Allow the spices to splutter for a few seconds.
Add the rice mixture to the pan and fry for 2 minutes, stirring occasionally.
Pour in the milk and cream mixture, followed by 1/2 cup of water.
Bring the mixture to a boil, then partially cover the pan and let it simmer until the rice is cooked.
Gently mix in 1 cup of canned, chopped, and drained mixed fruit.
Garnish the pilaf with 2-3 finely broken edible rose petals.
Serve and enjoy your Kashmiri Pilaf!