Bengali White Pulao with Cashew and Raisins.

One of the simplest, easiest and tasty types of Bengali Pulao is the White Pulao. All you need is some fine long grain rice,ghee and cashews/raisins.This type of pulao tastes best with Macher Kalia (which I have mentioned in an earlier post) and Chicken Kosha - both Bengali delicacies.
Here is the recipe:

Serves: 2

Preparation Time: 20 mins.
Cooking Time: 15 mins.

Ingredients
Rice: 200 gms.Use good quality Basmati rice.
Cashew Nuts - 50 gms
Soaked Raisins - 25 gms
Melted Ghee - 5 tb sp.
Sugar - 1 to 1.5 tsp depending upon the amount of sweetness desired.
Salt - to taste

Whole Spices:
Bay leaf - 1
Green Cardamon - 3.
Cinnamon Stick - One 1 inch piece.

Preparation:
Soak the rice in water for 30 mins.
Prepare rice like it is normally done - but add 1 tb sp of ghee and salt to taste during preparing.Spread it on plates under a fan so that the remaining moisture is vapourized and the rice becomes dry.

Cooking:
Heat the 3 tbsp of melted ghee in a kadai/wok.
When the ghee is hot, add the whole spices in it.
Once the sweet aroma of the spices evolve add the prepared rice and IMMEDIATELY reduce the heat to low.
Stir for 2-3 mins.
Then mix the cashew nuts,raisins and ghee and ensure proper mixing of the ingredients for another 5 mins.
Add the sugar and salt(only  if required) at this point and continue mixing until the sugar melts.This should require 3-4 mins.
Give a final mix.

Serve with Macher Kalia/Chicken Kosha.