Basanti pulao (sweet yellow pulao)

Ingredients

• 1½ cups Gobindobhog rice, washed and dried
• 3 tbsp ghee
• ½ tsp turmeric
• 2 bay leaves, 4 cardamoms, 4 cloves, 1 stick cinnamon
• 2 tbsp cashews and 2 tbsp raisins
• 2 tbsp sugar
• 1 tsp grated ginger
• Salt to taste
• 2¾ cups hot water

Method

1. Mix the rice with turmeric and 1 tsp ghee and leave for 15 minutes.
2. Heat the remaining ghee, fry the cashews and raisins and set aside.
3. Add bay leaves, whole spices and ginger to the ghee, then the rice. Fry gently for 3–4 minutes.
4. Add hot water, salt and sugar. Cover and cook on low heat until the water is absorbed and the grains are separate.
5. Mix in the cashews and raisins and rest covered for 10 minutes. Serve with kosha mangsho or chhanar dalna.