Basanti Pulao

Rice - 1 cup

Ginger paste - 1 teaspoon

Turmeric - ½ teaspoon

Garam masala - ½ teaspoon

Ghee - 1 tablespoon

Oil - 2 tablespoons

Bay leaf - 1

Cardamom pods - 4

Cloves - 5

Cinnamon stick - 1-inch

Cashews - 2 tablespoons

Raisins - 2 tablespoons

Salt - ¾ teaspoon

Water - 2 cups

Slit chilies - 6

Sugar - ¼ cup

Begin by soaking the rice in a bowl for 30 minutes. While Gobindobhog rice is typically used for Bengali pulao, any short-grain or basmati rice will work. Drain and spread the rice on a plate.

Incorporate the ginger paste, turmeric, garam masala, and ghee, mixing gently to coat the rice evenly with the spices.

Next, warm the oil and ghee in a large kadai. Add the bay leaf, cardamom pods, cloves, cinnamon stick, cashews, and raisins. Roast on low heat until the cashews are golden brown.

Introduce the soaked rice and cook for 2 minutes, taking care not to break the grains. When the rice appears shiny, add the salt and water. Stir, cover, and let it simmer for 10 minutes.

After 10 minutes, gently stir the rice, which should be partially cooked. Place the chilies and sugar on top. Cover and simmer for another 10 minutes, or until the rice is fully cooked.

Take the kadai off the heat and allow the rice to rest for 5 minutes before serving.

Finally, savor Basanti Pulao with Kosha Mangsho (Bengali mutton curry) or any spicy vegetable curry.