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Basanti Pulao (Sweet Saffron Rice)

 INGREDIENTS:

  1. Gobindobhog Rice 2 cups
  2. Ghee 3 tbsp
  3. Ginger 2 tbsp
  4. Turmeric Powder 1 tsp
  5. Warm Milk 1/4 cup with a pinch of saffron strands
  6. Bay Leaves 1-2
  7. Green Cardamom 4-5
  8. Cinnamon Stick 1-inch
  9. Cloves 4-5
  10. Cashews 2 tbsp
  11. Raisins 2 tbsp
  12. Sugar 4-5 tbsp
  13. Salt to taste
  14. Green Chilis 2-3 slit
  15. Hot Water 4 cups

METHOD:

Serving size: 4-5

Wash the rice, drain it, and spread it on a tray to air-dry completely. Once dry, toss the rice with ginger paste, turmeric powder and 1 tbsp of ghee. Marinate for 1 hour.

In a heavy-bottomed pot, heat the remaining ghee and add the whole spices. Once they sizzle, add the cashews. Sauté until they turn golden.

Add the marinated rice and raisins to the pot. Sauté on a low-medium heat until the rice turns translucent and smells aromatic. 

Pour in the hot water, saffron milk and salt. Once the water comes to a boil, cook covered on the lowest possible heat for 10-12 minutes or until the rice is 90 per cent done. 

Turn off the heat. Add sugar and slit green chilis. Stir gently to avoid breaking the rice. Let it rest covered for 10-15 minutes. The steam will cook the rice.

Gently fluff the rice with a fork, garnish with mint leaves and serve with chicken or mutton curry, chanar dalna and tomato-raisins chutney.



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