Basanti Pulao/Mishti Pulao

Ingredients

• 1 cup govindo bhog rice
• 1 tablespoon ghee
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tablespoons ghee/oil
• 7-8 cashews
• 1 tablespoons/ 12-15 raisins
• 3 bay leaves
• 2 pieces cinnamon stick
• 2 cloves
• 2 cardamom
• 1 teaspoon grated ginger
• 2 cup warm water
• 1 teaspoon salt
• 1 tablespoons sugar (as per taste)

Steps

1. Let the rice soak for 15 minutes, then strain it and put it on a plate. Leave it to dry for 15 minutes.
2. Once the rice is dry, mix it well with 1 tablespoon melted ghee and turmeric. Mix the garam masala in thoroughly next, then set aside.
3. Heat ghee or oil in a pan and fry the raisins and cashews. Take them out and set aside. Add the bay leaf, cardamom, cinnamon and cloves, then sauté for a few seconds.
4. Lightly fry the grated ginger or ginger paste next. Add the rice and stir gently to mix in the flavors. Pour in 2 cups of warm water along with the salt and sugar.
5. Put the lid on the pan and cook the rice, stirring from time to time.
6. Once the water has dried up and the rice is well cooked, add the cashews and raisins. Mix gently, cover the pot and switch off the flame. Serve the Basanti/Mishti Pulao hot.