Basanti Pulao

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Recipe

Ingredients

1 cup	Gobindobhog rice or Basmati rice
2 tablespoons	ghee
1 cup	water
1 cup	coconut milk
1 teaspoon	turmeric powder
2 tablespoons	sugar
1 teaspoon	salt
1	bay leaf
4	green cardamom pods
4	cloves
1 inch	cinnamon stick
2 tablespoons	cashew nuts
2 tablespoons	raisins
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.