Basant Pulao

INGREDIENTS:

• ½ kg rice
• 4 cloves
• 5 cm piece cinnamon
• 3 table spoons cumin seeds
• 1 table spoons turmeric or ½ table spoons yellow color
• 6 cups water
• 1 table spoons peppercorn
• 150 grams ghee
• Salt to taste

 

Method:

Pick, wash and soak the rice for 15 minutes.  Heat the ghee and fry whole cinnamon and cardamoms for one minute.  Add water and boil it.  Now add turmeric or yellow color, rice, salt and cumin seeds and peppercorns tied in a muslin bag.  Cook in a vessel with a close-fitting lid, on medium fire, until tender and water is absorbed.  Each grain of rice should be separate.  Remove the muslin bag.  Do not stir the pulao.  Garnish with fried cashew nuts.  Serve at lunch.  (The pulao is served at Basant Panchami festival.)
                                                                                                              Serves 6.