Basanti Pulao

Ingredients

• 1½ cups pulav basmati rice 
• 2 tablespoons ghee + for drizzling
• 3 cloves
• 2 green cardamoms
• 1 bay leaf
• 1 inch cinnamon 
• 8-10 cashewnuts, vertically halved
• 15-20 raisins
• 1 inch ginger, finely chopped
• 2-3 green chillies, slit
• A pinch of saffron + for garnish
• A large pinch of turmeric powder
• Salt to taste
• ¼ cup sugar

Method

1. Take pulav basmati rice in a large bowl, add water and wash it thoroughly for 2-3 times. Drain and add sufficient water. Set aside to soak for 30 minutes. Drain.
2. Heat ghee in a non-stick kadai, add cloves, green cardamoms, bay leaf and cinnamon, mix and cook till fragrant.
3. Add cashewnuts and raisins, mix well and saute till golden.
4. Add ginger, green chillies and saffron, mix well and saute for 1 minute. Add turmeric powder, mix well and saute for 1 minute.
5. Add the drained rice, salt and sugar and mix well. Add 2½ cups hot water, mix, cover and cook on low heat for 15-20 minutes. Switch the heat off and allow to rest for 10-15 minutes. 
6. Transfer onto a serving plate. Garnish with saffron strands and serve hot drizzled with ghee.