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| Main ingredients | Pulav basmati rice, Ghee, Cloves, Green cardamoms, Bay leaf, Cinnamon, Cashewnuts, Raisins, Saffron, Turmeric powder, Sugar |
| Cuisine | Bengali |
| Course | Rice |
| Prep time | 45-50 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
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
- 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.
- Heat ghee in a non-stick kadai, add cloves, green cardamoms, bay leaf and cinnamon, mix and cook till fragrant.
- Add cashewnuts and raisins, mix well and saute till golden.
- Add ginger, green chillies and saffron, mix well and saute for 1 minute. Add turmeric powder, mix well and saute for 1 minute.
- 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.
- Transfer onto a serving plate. Garnish with saffron strands and serve hot drizzled with ghee.
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