Bengali Mishti Pulao (Bengali Sweet Pulao)

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Instructions

Wash the rice and soak in enough water for 30 minutes.

Heat ghee in a pan.

Add raisins and cashew nuts and fry until golden brown.

Add cardamom, cloves, cinnamon stick and bay leaf and fry for a few seconds.

Drain the rice and add it in the pan.

Add water, green peas, sugar and saffron.

Simmer the heat to low.

Ingredients

1 cup Gobindobhog Rice (If not available, use basmati rice)

3 tbsp Ghee

10-12 Raisins

10-12 Cashew Nuts

2-3 Green Cardamom

2-3 Cloves

1 inch Cinnamon

1 Bay Leaf

2 cups Water

1/4 cup Green Peas

3 tbsp Sugar

15-20 strands Saffron

Cover and cook the rice until all the water is absorbed and the rice is cooked.

Remove the pan from heat and let the rice rest for 5 minutes.

Fluff the rice gently with a fork.

Garnish with slivered almonds and pistachios and saffron strands.

Serve hot.

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