Misti Pulao (Bengali Style)

Ingredients:

• 1 cup (200 grams) Gobindobhog rice
• 1 tbsp. ginger paste
• 50 grams curd / yogurt 
• 1 tbsp. cashew nuts 
• 1 tbsp. golden raisins 
• 1 tbsp. almond   
• 100 grams sugar 
• 2 tbsp gawa ghee  
• 1/4 tsp. turmeric powder 
• Salt to taste 
• 400 ml water (or as needed) 

For tempering:

• 2 bay leaves
• 1/4 tsp. shahi jeera (imperial cumin)
• 2 green cardamom
• 2 cloves 
• 1/2" cinnamon stick 
• 5 grams mace (javitri)

Making Procedure:

Wash the rice twice or till the water runs clear, drain the water and spread the wet rice on a dry paper for 30 minutes. 

Then marinate the semi dry rice with ginger paste, turmeric powder, curd and keep aside for 5-10 minutes.  

In a pressure cooker, heat ghee and temper with bay leaves, shahi jeera, mace, green cardamom, cloves  and cinnamon stick. Then add rice, fry for 3-4 minutes on low medium heat. 

Add water and bring it to boil. When the water start to boil add cashew, raisins, salt and sugar. stir and mix it well. Close with lid and let it steam. When the steam raises turn off the heat before giving a whistle. Then wait for 10 minutes. Remove lid and place it in a serving bowl.

Garnish with few cashew, almond, raisins. Serve hot with mutton or chicken curry.