Basanti Pulao

Cuisines

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Recipe

Ingredients

	1 cup	Rice , Gobindobhog or Basmati
	2 tablespoons	Ghee
	1 cup	Water
	1 cup	Coconut Milk , thick
	1 teaspoon	Turmeric powder
	2 tablespoons	Sugar
	1 teaspoon	Salt
	1	Bay Leaf
	4	Cardamom , green pods
	4	Clove
	1 inch	Cinnamon stick
	2 tablespoons	Cashew , nuts
	2 tablespoons	Raisin
	1 tablespoon	Rose water
	1 tablespoon	Saffron , strands, optional

Instructions

1. 1 Wash and soak the rice in water for 20 minutes. Drain and set aside.
2. 2 In a pan, heat ghee and add bay leaf, cardamom, cloves, and cinnamon. Sauté until fragrant.
3. 3 Add cashew nuts and raisins to the pan and fry until the cashews turn golden.
4. 4 Add the soaked and drained rice to the pan and sauté for 2-3 minutes.
5. 5 Pour in the water and coconut milk, and add turmeric powder, sugar, and salt. Stir well.
6. 6 Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer until the rice is cooked and the liquid is absorbed, about 15-20 minutes.
7. 7 Once cooked, gently fluff the rice with a fork and sprinkle rose water over it.
8. 8 If using, soak saffron strands in a tablespoon of warm milk and drizzle over the rice before serving.