Preparation Time: 10 minutes
Prepare the rice: Rinse the basmati rice in water until the water runs clear. Soak the rice for 20-30 minutes. Drain and keep aside. Heat the ghee: In a heavy-bottomed pan, heat 2 tbsp of ghee on medium heat.
Fry spices: Add the bay leaves, cinnamon stick, cloves, and green cardamom. Fry for about 30-40 seconds until the spices release their aroma. Add cashews and raisins: Add cashews and fry until they turn golden. Then, add raisins and fry until they swell up.
Add the rice: Add the drained rice to the pan and gently stir it with the spices, cashews, and raisins for 2-3 minutes. Add water and turmeric: Pour 2 cups of water, and add the turmeric powder. Stir in salt and sugar, adjusting to taste. Optionally, add saffron (soaked in milk) at this stage.
Cook the rice: Bring the water to a boil. Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for about 15-18 minutes, or until all the water is absorbed and the rice is cooked through. Finish the pulao: Once the rice is done, fluff it gently with a fork. Sprinkle a bit of garam masala if you like extra flavor. Cover and let it rest for a few minutes before serving.
