Basanti Pulao

 বাসন্তী পোলাও (Basanti Pulao) is a fragrant, mildly spiced Bengali rice dish often enjoyed during festivals or special occasions. Here's a recipe for you:

### Ingredients:

- **Basmati rice**: 1 cup

- **Ghee**: 2-3 tablespoons

- **Bay leaves**: 2

- **Cinnamon stick**: 1-inch piece

- **Green cardamom pods**: 3

- **Cloves**: 4

- **Cumin seeds**: 1 teaspoon

- **Cashew nuts**: 10-12

- **Raisins**: 2 tablespoons

- **Sugar**: 2 tablespoons (adjust to taste)

- **Turmeric powder**: 1/2 teaspoon

- **Salt**: to taste

- **Water**: 1.5 cups

- **Ginger paste**: 1 teaspoon

### Instructions:

1. **Prepare the Rice:**

   - Wash the basmati rice thoroughly until the water runs clear. Soak it in water for about 30 minutes, then drain.

2. **Cook the Spices:**

   - Heat ghee in a pan or pressure cooker over medium heat. Add the bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté for a minute until fragrant.

3. **Add Nuts and Raisins:**

   - Add the cashew nuts and raisins to the pan. Fry until the cashews turn golden brown.

4. **Cook the Rice:**

   - Add the ginger paste and sauté for a minute. Stir in the soaked and drained rice. Cook for 2-3 minutes, stirring gently to coat the rice with the ghee and spices.

5. **Add Turmeric and Sugar:**

   - Add turmeric powder, sugar, and salt. Mix well.

6. **Add Water:**

   - Pour in the water and bring it to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the water is absorbed. If using a pressure cooker, cook for one whistle on low heat.

7. **Garnish:**

   - Once the rice is cooked, fluff it gently with a fork.

8. **Serve:**

   - Serve the Basanti Pulao hot with Kashmiri Aloordom

Enjoy your Basanti Pulao!