Ingredients:
- 2 cups Basmati rice, soaked for 30 minutes and drained
- 1/2 cup Ghee or clarified butter
- 2-3 Bay leaves
- 4-5 Green cardamom pods
- 1 Cinnamon stick
- 1 tsp Cumin seeds
- 2 cups Water
- 1/2 cup Sugar
- 1/2 cup Raisins
- 1/2 cup Cashew nuts
- A pinch of Saffron strands
- Salt, to taste
Instructions:
- Heat the ghee in a large heavy-bottomed pan or pot over medium heat.
- Add bay leaves, green cardamom pods, cinnamon stick, and cumin seeds. Saute for a few seconds until fragrant.
- Add the soaked and drained rice to the pan and stir well to coat the rice with the ghee and spices.
- Pour in 2 cups of water and add salt to taste. Stir well and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the water has been absorbed.
- While the rice is cooking, heat a small saucepan over medium heat and add the sugar with 1/2 cup of water. Stir well and cook until the sugar has dissolved completely.
- Add the raisins and cashew nuts to the saucepan with the sugar syrup and stir well. Cook for 1-2 minutes until the raisins plump up and the cashews are lightly toasted. Turn off the heat and keep aside.
- Once the rice is cooked, fluff it up with a fork and add the saffron strands. Mix well to distribute the saffron evenly.
- Pour the sugar syrup with raisins and cashews over the rice and mix well.
- Cover the pot and let the rice sit for 5-10 minutes for the flavors to meld together.
- Serve the Mishti Pulao hot garnished with extra cashews and raisins, if desired.
Enjoy your delicious Mishti Pulao!
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