Bengali Basanti Polao

Here's a recipe for Bengali Basanti Polao:

Ingredients:

- 1 cup Basmati rice

- 2 tablespoons ghee or clarified butter

- 1/4 cup sugar

- 1/4 cup mixed dry fruits (cashews, almonds, raisins)

- 4-5 green cardamom pods

- 2-3 cloves

- 1 small cinnamon stick

- A pinch of saffron threads (optional)

- 2 cups water

- A few drops of yellow food coloring (optional)

- Salt, to taste

Instructions:

1. Wash the Basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

2. In a small bowl, soak the saffron threads in 2 tablespoons of warm milk or water and set aside.

3. Heat ghee in a heavy-bottomed pan or a pressure cooker over medium heat.

4. Add the mixed dry fruits and sauté until they turn golden brown. Remove them from the pan and set aside.

5. In the same pan, add the whole spices - green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.

6. Add the soaked and drained Basmati rice to the pan and sauté for a couple of minutes until the rice grains are well coated with ghee.

7. Add water, salt, and the soaked saffron along with the liquid to the pan. If using food coloring, add a few drops to the water at this point.

8. Stir gently and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let the rice cook until all the water is absorbed and the rice is cooked through. If using a pressure cooker, cook for 1 whistle on low heat.

9. Once the rice is cooked, fluff it gently with a fork. Add the sugar and mix well until the sugar is completely dissolved.

10. Garnish the Basanti Polao with the sautéed dry fruits and serve hot.

Enjoy your flavorful Bengali Basanti Polao!