Bangla Pulao (Bengali Pilaff)

Pulao is a light sweet concoction of rice and spices and for most festive occasions is the base with which the rich curries are eaten.

Ingredients:

Basmati Rice                                       3 kilo grams
Water                                                 12 cups
Saffron Colouring                                1 pinch
Ghee                                                   200 grams
Cashew Nuts                                      150 grams
Raisins                                                50 grams
Whole Garam Masala
(cinnamon,cloves,green cardamom)      5 grams
Nutmeg,grated                                     1/2
Mace Powder                                      1 tsp
Garam Masala Powder                        1 tbsp
Screwpine Water(kewra jaal)              1 tbsp
Rose Water                                         1tbsp
Sugar                                                  100 grams
Salt                                                     as per taste

Method :

Wash the rice and soak it for an hour. Drain the rice. Bring the water to the boil in a pan ,add rice and a pinch of saffron coloring.Let it come to the boil again, skimming off the scum as it rises .Cover and let it simmer over medium heat until half cooked. Drain the water from the rice and preserve it.
Heat the ghee over medium heat in a pan and saute the cashew nuts , raisins and whole garam masala until there is a fragnance from the spices. Add the rice, sugar, salt, the grated nutmeg, mace powder, garam masala powder, screwpine water and rose water. Mix well , cover with a tight lid reduce heat to minimum and cook for another 5-7 minutes till the rice is done and the grains are separate. If you find the rice to be still a bit hard add a little of the liquid used earlier to cook the rice, cover and leave for another 3-4 minutes. Give it a standing time of 5-7minutes. Serve hot.