Directions
STEP 1
Rinse 1 cup of Gobindobhog rice with water and soak in 3-4 cups of water for 30 minutes.
STEP 2
Gobindobhog rice rinsed with water. Heat 3 tablespoon ghee in a pan over medium heat.
STEP 3
Ghee heating in a pan. Once the ghee is hot, add 10-12 raisins and stirring continuously.
STEP 4
Add 2-3 whole green cardamoms, 2-3 cloves, 1-inch piece of cinnamon stick, and 1 bay leaf, and fry for 3-4 seconds.
STEP 5
Whole spices added to the pan. Drain the water from the rice and add it to the pan and mix with the ghee gently.
STEP 6
Add 2 cups of water, 3 tablespoon sugar, ΒΌ teaspoon turmeric powder, and 15-20 saffron strands to the pan and stir gently.
STEP 7
Water, sugar, turmeric powder and saffron added to the pan. Stirred well. Reduce the heat to low.
STEP 8
cook undisturbed for 20-25 minutes until all the liquid is absorbed by the rice and the rice is cooked.
STEP 9
Pan removed from the heat. Remove the lid and fluff the pulao gently with a fork.
STEP 10
Garnish with slivered almonds and pistachios and saffron strands. Serve hot.