Dhakai Nawabi Pulao

Ingredients:

• 250 grams Gobindobhog rice*, Basmati rice or any other long grain rice 
• 25 ml rose water 
• 1 tbsp. cashew nuts 
• 1 tbsp. raisins 
• 1/4 tsp. white pepper powder 
• 1/2 tsp. mace powder(javitri) 
• 1/2 tsp. nutmeg powder(jaiphal) 
• 3 tbsp. sugar 
• 1/4 tsp. saffron (soaked in 50 ml warm milk) 
• 30 grams ghee (clarified butter) 
• A pinch of turmeric powder 
• Salt to taste 
• 500 ml water or as needed

For Tempering:

• 2 green cardamom 
• 2 clove 
• 1/2" cinnamon stick 
• 2-3 bay leaves

Making Procedure:

Wash the rice twice or till the water runs clear, drain the water and marinate with a pinch of turmeric powder; then spread the wet rice on a dry paper for 30 minutes.

Heat ghee into a pan or kadai and temper with bay leaves, cinnamon stick, cloves & green cardamoms. Then add rice, fry for 3-4 minutes on low medium heat.

After that add a pinch of turmeric powder, cashew nuts, raisins and fry for a minute on low heat.

Add water, white pepper powder, mace powder, nutmeg powder, sugar and salt. stir and mix it well. Cover with lid and cook for 5 minutes on low heat. Remove lid and pour saffron milk into it.

Now cover with lid and cook it again on low heat until the rice is done. Open the lid again and add rose water. Mix well and cook it for a minute.

Remove from heat. Garnish with few cashew, raisins and Serve hot.

Note:- * Tastes best with Gobindobhog rice.