BASANTI PULAO / BENGALI MISTI POLAO

Durga Pooja is around the corner. When talking about Durga Pooja, it reminds us of West Bengal & Bengali Dishes. Along with many other dishes, Basanti Pulao is one of the most favourite dish inDurga Pooja celebration. Basically in this Pulao, Bengalis use Gobindobhog rice, which are very aromatic. But out of Bengal, it is hard to find this rice. So I made this rice with Basmati.
I searched & surfed on Internet to find Durga Pooja special recipes. I made this Pulao first time with the help of Internet recipes. I went through many recipes & finally prepared this pulao with some changes. This sweet rice will go perfect with any spicy curry. Though this recipe is simple & easy but needs some care, when cooking rice.

Ingredients:
1 cup rice
2 tbsp ghee
1/4 tsp turmeric powder
1/2 tsp garam masala
1 bay leaf
2 green cardamoms
1 small stick cinnamon
3 cloves
1 tsp cumin seeds
1/4 tsp saffron
10 cashew nuts
10 kishmis
2 tbsp sugar
1tsp ginger ( finely chopped or grated)
Salt to taste.

Method:
1. Wash rice & strain the water completely & spread it in a large plate or on kitchen towel & let it dry completely.
2. Soak saffron in 1 tbsp milk. Make halves of cashew nuts.
3. Once rice dries completely, add turmeric powder, garam masala , salt & 1 tsp ghee in it. Mix it very carefully, as at this stage rice becomes brittle after it is dried & it may broken.
4. Let it marinate for about 30 minutes.
5. Now heat rest of ghee in non stick pan, add bay leaf, cardamoms, cloves,cinnamon & stir for few seconds. Then add cumin seeds, once it splutters add cashew nut & saute till it turns light brown, then add kishmis, in few seconds it will be swallowed & pop, now add marinated rice & mix well with light hand. Again take care in mixing else rice grain will be broken.
6. After few seconds, add ginger also & add water. Rice water ratio should be 1:3. Add sugar also.
7. Once it starts boiling, cover the pan & slow down flame to simmer, till rice is properly cooked.
8. Once cooked, lastly if you wish can add dollop of ghee for aroma.