Mishti Polao or Basanti Polao: A sweet fragrant yellow rice

Wash the rice grains in running water. Drain the water and keep aside for an hour.

In a deep-bottomed vessel, add white oil and 1 tbsp ghee once the vessel heats up. Add bay leaves, cardamoms, cinnamon sticks and the green chillies. Once they start spluttering, add ginger and fry lightly.

Gently stir in the washed rice grains and fry lightly. Add 2 cups of water, turmeric, half teaspoon of garam masala powder, saffron, salt and sugar. Cook with the lid on for 15 minutes on medium flame. Use the same cup that was used for measuring the rice.

Reduce the flame and continue to cook. Each grain should be cooked properly. Once the Polao is cooked, sprinkle 1/2 tsp of garam masala powder on top and 1/2 tbsp of ghee all around the vessel wall at the edge of the Polao.

In a small tadka or a tempering wok, heat 1/2 tbsp of ghee. Fry cashews until they turn light brown. Turn off the flame and add the raisins. Pour this as a garnish on top of the fragrant Mishti Polao.

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